You should understand that Reese’s peanut butter cups come in three sizes:
What you want are Mini – when you use Miniature, what happens to your bread is subduction where the too big peanut butter cups get dragged to the bottom of the bread.
- 3 ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/4 cup Canola oil (Vegetable oil will also work)
- 1 egg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 1/2 cups of all purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 7.6 oz bag of Reese’s Mini cups
- Preheat oven to 350.
- Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter.
- In a medium bowl whisk together your flour, baking soda, baking powder and salt.
- 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 but try not to over mix or it will change the texture.
- Gently fold in your Reese’s Mini cups and spread batter into prepared pan.
- Bake for 30 minutes.
- Lower the oven temperature to 325 and cover it with tin foil.
- Bake for 30 minutes longer or until toothpick inserted into center comes out clean.
- Let cool in pan for 10-15 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.
I modified this from Wishes and Dishes.