I’m going to be honest with you. This is no healthy banana bread.
Although, I only used a half of stick of butter.
But then I put in more than cup of Reese’s peanut butter cups. And sprinkled some on top.
Peanut butter cups are my favorite candy.
This bread didn’t win the bread baking contest that I was telling you about here. An Earl Grey bread did.
Confusing, I know.
I mean this bread is to die for! It’s the stuff dreams are made of.
I dream about bananas, peanut butter, and chocolate combinations every night, don’t you?
Obviously this bread is a winner in my book. I even gave out samples after the contest and it was gobbled up quickly!
I’m a little bummed I didn’t win, but it was a great experience and ton of fun.
Farmer’s markets are so cutesy. Plus, there is always so much to see and do.
In fact, Michelle Gayer from the Salty Tart Bakery did a bread baking demo and made Focaccia with Wisconsin Grapes and olive oil. Increds!
I also found some Pies-on-a-stick. Typical Minnesotan stuff. Everything goes on a stick. Super cute.
After the contest I had an amazing brunch and rode around Minneapolis with some friends. Have to enjoy the Fall weather before it becomes the tundra.
Also totally hoping you’ll be my judge and bake this bread!
definitely worth the calories. No judging on that part.
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup of softened butter
- ¾ cup of sugar
- 3 medium very ripe bananas, mashed
- 2 eggs
- 1 tsp vanilla
- 1/4 cup of milk
- ¼ cup of fat free vanilla yogurt
- 1 ¼ cup chopped Reese’s Peanut Butter Cups
- 1/3 cup chopped Reese’s peanut butter cups for topping
- Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
- In a medium mixing bowl, mix flour, baking powder, baking soda and salt together and set aside.
- In a large mixing bowl, beat butter, sugar, and mashed banana together until very creamy about 2 minutes. Add vanilla and eggs and beat until well combined. Add flour, yogurt and milk alternatively until well combined.
- Gently fold in 1 ¼ cup of chopped peanut butter cups.
- Pour batter into loaf pan. Sprinkle 1/3 cup of chopped peanut butter cups over the top. Bake for 55-65 minutes, or until golden brown and toothpick comes out almost clean in center.
- Cool for 10 minutes in pan, then remove from pan gently and transfer to wire rack. Cool completely.
Even better the next day!
Makes 12-16 slices, depending on how thick you like.