Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup Canola or Vegetable 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
How to Make
- 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. DO NOT OVER-STIR.
- 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.
Notes
*I
bake my 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° and loosely tent it with foil.
**Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!
