It was the beginning of the Covid Quarantine in 2020, everyone was keeping busy baking sourdough, downloading TikTok and baking banana bread. I never quite got into the sourdough, but this peanut butter chocolate chip banana bread got made A LOT.

This peanut butter chocolate chip banana bread recipe came about at the beginning of covid as a result of a few things. First, my son refused to eat the bananas he begged me to buy him at the store. Then, I had a ton of left over Reese's candy from my post Valentine's Day candy shopping spree. Finally, I had a tiny bit of left over chocolate chips that we're enough for cookies.

Why you'll love this banana and peanut butter bread

A delicious flavor combination: Sweet ripe bananas, creamy peanut butter, melty chocolate chips, and chopped Reese's Peanut Butter Cups come together for a rich, dessert-worthy twist on classic banana bread.
A great way to use overripe bananas: Instead of letting ripe bananas go to waste, this recipe transforms them into a moist, flavorful loaf that's perfect for breakfast, snacking, or dessert.
Soft, moist, and packed with texture: The mashed bananas and peanut butter keep the bread tender, while chocolate chips, Reese's cups, and Reese's Pieces add gooey bites and a satisfying crunch on top.
Easy enough for any home baker: With simple ingredients and straightforward instructions, this recipe is beginner-friendly and comes together with minimal fuss in just over an hour.
Perfect for sharing or meal prep: The loaf stays fresh for up to five days when covered, making it ideal for make-ahead breakfasts, lunchbox treats, or enjoying with family and friends throughout the week.

Key Ingredients for this banana bread recipe

For full list of quantities and ingredients scroll down to the recipe card.

Ripe Bananas: The foundation of the bread, ripe bananas add natural sweetness, moisture, and classic banana flavor while creating a soft, tender crumb.
Creamy Peanut Butter: Rich and nutty, peanut butter adds depth of flavor and extra moisture, making every slice incredibly satisfying.
Semi-Sweet Chocolate Chips: These melt into gooey pockets throughout the loaf, balancing the sweetness of the bananas with rich chocolate flavor.
Reese's Peanut Butter Cups: Chopped Reese's cups take the peanut butter and chocolate combination to the next level, adding indulgent bursts of flavor in every bite.
All-Purpose Flour: The base ingredient that gives the banana bread its structure while keeping the loaf soft, fluffy, and easy to slice.

How to make this reese's banana bread

Preheat oven to 350°F . Line a 9x5 inch loaf pan with parchment paper. Set aside.
In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
Slowly add in flour, baking soda, baking powder and salt to the wet ingredients. Stir until just combined. Fold in Reese’s cups and chocolate chips. Spread batter into prepared pan. Sprinkle Reese's pieces on top of bread.
Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary. Allow loaf to cool completely before slicing.
Bread stays fresh covered at room temperature for up to 5 days.

What kind of Reese's do I use for this?

For this peanut butter chocolate chip banana bread recipe, I like to se Reese's unwrapped mini cups. If you don't have those available you can always chop up some regular sized reese's peanut butter cups.

Variations and substitutions for this chocolate and peanut butter banana cake recipe

Variations

Make It Extra Chocolatey: Swap the semi-sweet chocolate chips for dark chocolate chips or use a mix of milk, dark, and semi-sweet chocolate for even more chocolate flavor.
Add Crunch: Stir in ½ cup of chopped peanuts, pecans, or walnuts for added texture and a nutty crunch.
Try Different Candy: Replace the Reese's Peanut Butter Cups with chopped Butterfinger, Snickers, or peanut butter M&M's for a fun twist.
Bake as Muffins: Divide the batter into a lined muffin tin and bake for 18–25 minutes for individually portioned banana bread muffins.
Add Warm Spices: Mix in 1 teaspoon of cinnamon or ½ teaspoon of pumpkin pie spice to complement the banana and peanut butter flavors.
Swirl in More Peanut Butter: Reserve a few tablespoons of peanut butter and swirl it over the top of the batter before baking for a bakery-style finish.
Top It Off: Sprinkle extra chocolate chips, Reese's Pieces, or chopped peanuts over the batter before baking for a beautiful presentation.

Substitutions

Creamy Peanut Butter: Substitute crunchy peanut butter for extra texture, or use almond butter or cashew butter for a different flavor profile.
Chocolate Chips: Use chocolate chunks, mini chocolate chips, white chocolate chips, or peanut butter chips instead.
Reese's Peanut Butter Cups: Omit them entirely or replace them with additional chocolate chips if you don't have them on hand.
Brown Sugar: Substitute light brown sugar with dark brown sugar for a richer molasses flavor, or use granulated sugar if needed.
Butter: Replace melted butter with an equal amount of vegetable oil, canola oil, or melted coconut oil to keep the loaf moist.
Vanilla Extract: Almond extract can be used for a different flavor, but reduce the amount to about ½ teaspoon since it's more potent.
All-Purpose Flour: A 1:1 gluten-free baking flour can often be substituted for a gluten-free version of the recipe, though the texture may vary slightly.
Ripe Bananas: If your bananas aren't fully ripe, roast them in the oven until softened and browned to bring out their natural sweetness before mashing.

Storage instructions for this banana bread

At Room Temperature: Once the banana bread has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 4–5 days.
In the Refrigerator: For longer freshness, store the loaf in an airtight container in the refrigerator for up to 1 week. Let slices come to room temperature or warm them slightly before serving for the best texture.
To Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
To Thaw: Transfer the loaf or slices to the refrigerator overnight or let them sit at room temperature for 1–2 hours. Individual slices can also be thawed in the microwave for 20–30 seconds.
For the Best Flavor: Warm a slice in the microwave for 10–15 seconds before serving to make the chocolate chips soft and melty again.