I saw a package of mini Reese’s Peanut Butter Cups at the grocery store recently and immediately started thinking of what I could bake that would include them. When I got home and realized I had several over-ripe bananas sitting on the counter I decided a loaf of banana bread with peanut butter cups needed to be on the agenda. The bread was very easy to make and the peanut butter cups were a delicious flavor combination with the banana!
This moist bread freezes well if you want to keep one loaf out for eating and save the other one for later. Just wrap it tightly in plastic wrap and then put it in a freezer safe plastic bag. The flavors meld and improve over night, so if you can resist cutting into the bread the moment it comes out of the oven, it’ll taste even better the next day!
- 2 cups mashed bananas (about 3 bananas)
- 1 cup orange juice
- 4½ cups all purpose flour
- ½ cup old fashioned oats
- 1 tsp. salt
- ½ tsp. baking soda
- 3 tsp. baking powder
- 1 tsp. nutmeg
- 2 tsp. cinnamon
- 1½ cups melted butter
- 1¾ cups brown sugar
- 4 eggs, room temperature
- zest from 1 large orange
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 12 oz. mini Reese's Cups
- Pre-heat the oven to 350 degrees and spray two bread pans with non-stick cooking spray.
- In a small bowl, mix the mashed bananas and orange juice together, then set aside.
- In a different bowl, use a whisk to combine the flour, oats, salt, baking soda, baking powder, nutmeg and cinnamon.
- In a mixing bowl, stir together the butter and brown sugar, then add the eggs one at a time, followed by the orange zest and vanilla and almond extracts. Beat for several minutes until light in color.
- Alternate between adding the flour and banana mixtures to the mixing bowl, beginning and ending with the flour. Stir gently and briefly after each addition, being careful not to over mix. After the last flour addition stir in the mini Reese's Cups.
- Divide the batter between the two bread pans and bake for 40-50 minutes. Allow to cool in the pans for several minutes before turning out onto a cooling rack.
Adapted from Moosewood Cookbook