Two of my favorite things in the culinary world would be peanut butter and chocolate. Add some banana bread into the mix and I am a goner. I saw an idea for this bread, but I didn't like the look of the banana bread recipe--I think the recipe I use as my "everyday banana bread" looked a lot better! I took my favorite components from bread A (peanut butter and Reese's cups) and my favorite things from bread B (sour cream) and combined them to make this little bite of heaven. (I dare you to stop at ONE bite... )
So without any further ado, here is my picky chicky Reese's Cup Peanut Butter Banana Bread. Enjoy!
Ingredients:
1/2 cup of butter flavored Crisco
(You can use real butter, if you prefer!)
1/3 of a cup of creamy peanut butter
1/2 a cup of sour cream
1 1/4 cups of sugar
2 eggs
1 tsp of vanilla
1 cup of mashed, ripe bananas
1 3/4 cups of flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp of salt
8 oz package of mini Reese's cups
1/2 cup of butter flavored Crisco
(You can use real butter, if you prefer!)
1/3 of a cup of creamy peanut butter
1/2 a cup of sour cream
1 1/4 cups of sugar
2 eggs
1 tsp of vanilla
1 cup of mashed, ripe bananas
1 3/4 cups of flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp of salt
8 oz package of mini Reese's cups
Preparation Instructions:
Preheat oven to 325 degrees F. Using a mixer, combine Crisco, peanut butter, and sugar. When light and fluffy add sour cream, eggs, vanilla and bananas until well blended. While the mixer is going, sift together flour, baking soda, baking powder and salt. Add dry ingredients to the Crisco-peanut butter-eggs mixture until just combined. Using a spatula, fold in all 8 ounces of the mini Reese's cups. (I sampled one to make sure they were fresh... as the chef is allowed to do!) Divide batter into 2 loaf pans and bake at 325 for 50-60 minutes. Toothpick should come out clean when inserted. The top of the bread will be quite brown--don't worry. It's not burned!
Enjoy--I can't wait to hear your version of this bread turns out!
Preheat oven to 325 degrees F. Using a mixer, combine Crisco, peanut butter, and sugar. When light and fluffy add sour cream, eggs, vanilla and bananas until well blended. While the mixer is going, sift together flour, baking soda, baking powder and salt. Add dry ingredients to the Crisco-peanut butter-eggs mixture until just combined. Using a spatula, fold in all 8 ounces of the mini Reese's cups. (I sampled one to make sure they were fresh... as the chef is allowed to do!) Divide batter into 2 loaf pans and bake at 325 for 50-60 minutes. Toothpick should come out clean when inserted. The top of the bread will be quite brown--don't worry. It's not burned!
Enjoy--I can't wait to hear your version of this bread turns out!
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