Peanut Butter Cup Peanut Butter Banana Bread

Today I decided to make a different recipe in my Peanut Butter Comfort cookbook called Peanut Butter Cup Peanut Butter Banana Bread. When finished, it should resemble something like this:

So, put on your cooking apron, make sure there's a smile on your face, grab your recipe, and let's get this party started!

 


Start by spraying your pan with Pam (or the similar). I do it over my sink so none gets on my work space and/or floor.

In a large bowl combine bananas, yogurt, PB, butter, vanilla, cinnamon. 

Add sugars and eggs.

Pour into pan; smooth. Cut PB cups and bananas; add to top.

Bake for just under an hour. 

Peanut Butter Cup Peanut Butter Banana Bread

Makes one very tall 9x5 loaf

3      large     ripe bananas
1/3      c        vanilla or plain Greek yogurt
1/3      c        creamy peanut butter
1/4      c        butter, melted
1         t         vanilla extract
1/2      t         cinnamon
2      large     eggs
1/2     c         sugar
1/2     c         brown sugar
1 1/2  c         flour
1        t         baking soda
1/4     t         salt
2    full-size Reese's peanut butter cups

1. Preheat oven to 350 deg. F. Spray bread pan liberally with cooking spray.
2. In a large bowl, mash 2 1/2 bananas, reserving 1/2 a banana for later. I use a potato masher (see pic above).
3. Add yogurt, PB, butter, vanilla, and cinnamon; whisk until combined. Add eggs and sugars, whisk until sugars have dissolved and mix is smooth. Add flour, baking soda, and salt; stir until just combined, do not over mix.
   
4. Pour batter into pan, smoothing the top lightly with a spatula. Take PB cups and slice them into 10 equal pieces; distribute evenly over the top of bread. Take 1/2 a banana and slice evenly into 10 equal pieces; distribute evenly over the top of bread. Note: placing too many slices on the top could cause bread to fall slightly in the center upon cooling since they will weigh it down.
5. Place pan on a baking sheet for greater stability and bake 52-62 minutes or until a toothpick inserted in the center comes out clean.
6. Allow bread to cool in pan for at least 20 minutes before removing it to finish cooling on a rack before slicing and serving.
7. Bread will keep up to 5 days in an airtight container at room temp (or fridge), or in the freezer for up to 3 months.