There’s something undeniably comforting about the smell of freshly baked banana bread wafting through your kitchen. Now, imagine elevating that classic loaf with the addition of creamy peanut butter cups! This Peanut Butter Cup Banana Bread is a delightful fusion of flavors that will leave you craving more. It’s moist, rich, and studded with little pockets of chocolatey peanut butter goodness. Perfect for breakfast, dessert, or any time of the day, this recipe is sure to become a family favorite.

What Sets This Recipe Apart

This Peanut Butter Cup Banana Bread stands out not only for its delicious flavor but also for its incredible texture. The combination of mashed bananas and whipped peanut butter makes it incredibly moist, while the mini peanut butter cups add bursts of sweetness and a rich, creamy texture. This recipe is simple enough for novice bakers yet impressive enough to wow guests at your next brunch. The balance of flavors makes it a delightful treat for peanut butter lovers and banana bread fans alike.

What Goes In

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 cups mashed banana (about 3 ripe bananas)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 (8-ounce) package mini peanut butter cups, about 1 1/2 cups
1/2 cup whipped peanut butter
1/2 to 1 tablespoon granulated sugar (optional)

Gear Checklist

Mixing bowls: For combining ingredients.
Measuring cups and spoons: To ensure accurate measurements.
Whisk or electric mixer: For mixing batter smoothly.
Loaf pan: A standard 9×5 inch pan works best.
Spatula: For folding in the peanut butter cups.
Cooling rack: To cool the banana bread evenly.

Peanut Butter Cup Banana Bread in Steps

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your Peanut Butter Cup Banana Bread bakes evenly.

Step 2: Prepare the Loaf Pan

Grease your 9×5 inch loaf pan with butter or line it with parchment paper. This will make it easier to remove the bread once it’s baked.

Step 3: Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with the light brown sugar and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Step 5: Add Eggs and Bananas

Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas, sour cream, and vanilla extract until fully combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!

Step 7: Fold in Peanut Butter Cups

Gently fold in the mini peanut butter cups, ensuring they are evenly distributed throughout the batter.

Step 8: Pour and Bake

Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.

Substitutions by Diet

Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-free: Use coconut oil or a dairy-free butter alternative and replace sour cream with a dairy-free yogurt.
Reduced sugar: Use a sugar substitute to lower the overall sugar content.
Vegan: Replace eggs with flax eggs and use plant-based butter and yogurt alternatives.

Things That Go Wrong

Overmixing: Be careful not to overmix the batter, as this can lead to dense banana bread.
Underbaking: Ensure the bread is fully baked by checking with a toothpick; if it comes out with wet batter, it needs more time.
Not enough ripeness: Using under ripe bananas will not give you that rich banana flavor; use very ripe, brown-spotted bananas for the best results.
Burnt edges: If the edges brown too quickly, cover the loaf with aluminum foil during the last 15 minutes of baking.

Store, Freeze & Reheat

Store your Peanut Butter Cup Banana Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices or the whole loaf wrapped tightly in plastic wrap, then aluminum foil. It can be frozen for up to 3 months. To reheat, simply let it thaw at room temperature or warm it in the microwave for a few seconds before enjoying.

Common Qs About Peanut Butter Cup Banana Bread

Can I use regular-sized peanut butter cups?

Yes, you can use regular-sized peanut butter cups, but you’ll want to chop them into smaller pieces to ensure even distribution in the batter.

What can I do with leftover mashed bananas?

If you have leftover mashed bananas, you can use them in smoothies, pancakes, or even in banana pecan bread for a different twist!

Can I make this recipe ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge. Just make sure to let it come to room temperature before baking.

How can I tell when the banana bread is done?

Use a toothpick to check for doneness. Insert it into the center of the loaf; if it comes out clean or with a few moist crumbs, your Peanut Butter Cup Banana Bread is ready to go!

Save & Share

This Peanut Butter Cup Banana Bread is sure to be a hit! Don’t forget to share the love with friends and family. Tag your creations on social media and let everyone know about this delicious recipe. Happy baking!

Share on Pinterest

Peanut Butter Cup Banana Bread

This Peanut Butter Cup Banana Bread is a delightful fusion of flavors that will leave you craving more!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Banana Bread:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs room temperature
1 1/2 cups mashed banana (about 3 ripe bananas)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 package mini peanut butter cups (about 1 1/2 cups)
1/2 cup whipped peanut butter
1/2 to 1 tablespoon granulated sugar (optional)

Equipment

Mixing bowls
Measuring cups and spoons
Whisk or electric mixer
Loaf pan
Spatula
Cooling rack

Method

Instructions

Step 1: Preheat your oven to 350°F (175°C). This ensures that your Peanut Butter Cup Banana Bread bakes evenly.
Step 2: Grease your 9x5 inch loaf pan with butter or line it with parchment paper. This will make it easier to remove the bread once it's baked.
Step 3: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 4: In a large mixing bowl, cream the softened butter with the light brown sugar and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas, sour cream, and vanilla extract until fully combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 7: Gently fold in the mini peanut butter cups, ensuring they are evenly distributed throughout the batter.
Step 8: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.