You can call me crazy but don’t you dare call me nuts!

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Will’s birthday is today (YAY!) and I am a terrible wife because with all the packing, work, and sad goodbyes I have not had time to do much for him.  I plan on making this later today as a late birthday breakfast so I will definitely let you know how it turns out.

 

Cookies & Cups Reese's Peanut Butter Banana Bread

Reese’s Peanut Butter Banana Bread

  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups

 

Preparation:

Preheat oven to 350  Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.

 

In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.  In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.

 

Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.  Fold in your Reese’s Mini cups and spread batter into prepared pan.

 

Bake for approx 1 hour or until toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

 

Note:

She bakes her breads in a stone loaf pan, but certainly you don’t have to.  BUT if you notice the bread browning too fast, lower the temperature down to 325°.

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