Reese’s Peanut Butter Banana 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

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 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 or shortening.

In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.

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!

Fold in your Reese’s Mini cups and spread batter into prepared pan.

Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast, lower the temperature down to 325°  and loosely cover with foil or just cover it with foil.

Let cool in pan for 10 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.


Pina Colada Banana Bread



  • 3 ripe bananas
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 6 tbsp butter, softened
  • ½ tsp vanilla extract
  • 1 tsp rum extract
  • 1½ cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup pineapple tidbits
  • 1 cup sweetened shredded coconut

Pineapple-Rum Glaze

  • ½ cup powdered sugar
  • 2 tbsp pineapple juice
  • 1 tsp rum extract
  • ½ cup toasted coconut


  1. Preheat oven to 325F. Grease a loaf pan and set aside.
  2. Peel and mash the bananas in a large bowl. Stir in the sugar, egg, butter, and extracts until well combined. (Can use all vanilla extract if preferred.)
  3. Combine the dry ingredients in a small bowl and stir into the wet ingredients until just combined.
  4. Stir in the pineapple and coconut and pour into prepared loaf pan.
  5. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
  6. Let cool in pan.
  7. Whisk together the powdered sugar, pineapple juice, and rum extract and drizzle over the top of the bread. Sprinkle with toasted coconut.

Toasted Coconut

  1. Spread coconut in a single layer on a rimmed baking sheet and bake for 5 to 7 minutes in a 350F oven. Stir every few minutes and keep your eye on them – they burn as soon as you walk away 😉



Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened

1 1/2 cups Self-Rising Flour

Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.

In a medium bowl mix the ice cream and flour together until just combined.

Scoop into the loaf and smooth out.

Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream – I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this.

For those that are scratching their heads wondering how this could work – let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Heck – even my wife could successfully make bread using this recipe. (Look behind shoulder warily – did I just say that publicly?)

Oh, one more thing – others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour).

You must – MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:

For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour.

Dark Chocolate Peanut Butter Banana Bread



5 tablespoons chocolate peanut butter (I used Dark Chocolate Dreams)

3 tablespoons plus 1 teaspoon canola oil, divided

3 tablespoons butter, softened

1/2 cup packed brown sugar

2 medium ripe bananas, sliced

2 large eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/4 to 1/3 cup dark chocolate chunks


Preheat oven to 350.

In a microwave safe bowl, combine chocolate peanut butter and 1 teaspoon of the oil. Microwave on high until melted, about 30 seconds; stir. Combine 3 tablespoons oil, butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.

Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, all the flour mixture and the buttermilk alternately to banana mixture, beginning and ended with the flour mixture. Mix until just combined.

Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixtures. Spread the remaining batter over the top. Using a wooden pick or knife, gently swirl the batter. Sprinkle the top of the batter with dark chocolate chunks.

Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

Dark Chocolate Chip Raspberry Banana Bread



  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar (or dark brown sugar)
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) Greek yogurt*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (135g) dark chocolate chips (or semi-sweet)
  • 1 cup (150g) halved raspberries, tossed in 1 Tablespoon (8g) all-purpose flour to prevent sinking*


Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9×5 loaf pan with nonstick spray. Set aside.

Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.

In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Gently fold in the raspberries and chocolate chips.

Spoon the batter into the prepared baking pan – sprinkle with a few additional chocolate chips if desired. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.

Banana bread tastes best on day 2 after the flavors have settled together. Unfrosted banana bread freezes well, up to 2 months.

*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. Low-fat or non-fat are OK.

Chocolate Peanut Butter Banana Bread


The grocery list – butter, all-purpose flour, sugar, creamy peanut butter, vanilla, baking soda, light sour cream, eggs, unsweetened cocoa, mini (or regular) semi-sweet chocolate chips, and some sad overly ripened bananas that you bought last week and no one ate.

Grab a large mixing bowl and using a hand mixer, beat the softened butter, sugar, eggs, and peanut butter till nice and creamy.

After mashing the banana up a little bit in a small bowl, add it to the butter mixture, along with the vanilla. Continue to beat with the hand mixer until well combined. We are done with the hand mixer now so go grab a wooden spoon.

Add in the flour, baking soda, and cocoa powder and mix together with the wooden spoon.

Time to add the light sour cream. Mix again till well combined.

Me thinks we need more chocolate. I’m using mini chocolate chips this time. Scroll on down a little to see why.

Divide the batter between two 9″ loaf pans that have been generously coated with non-stick cooking spray. Pop them into a 350 degree oven for 60 minutes or till a toothpick inserted in the center of the loaf comes out clean.

Most of the time I will make one loaf and then use the other half of the batter to make mini muffins. I like to use mini chocolate chips because I think they work better for this purpose. If you’re using the batter for loaves, regular chocolate chips are a fine choice. The complete directions for both the loaves and muffins are included below.

This recipe results in a beautiful loaf of bread. Be sure to allow it to cool completely before slicing and serving.

Caramel Banana Upside Down Bread



  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter, cut into several pieces
  • About 2 bananas, sliced in ¼ inch rounds
  • ½ cup chopped walnuts or pecans (optional)
  • 1½ cup whole wheat flour
  • ¾ cup white granulated sugar
  • 1 teaspoon baking power
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup mashed overripe bananas
  • 2 large eggs
  • ⅓ cup coconut or vegetable oil
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Caramel Glaze:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons heavy cream


  1. Preheat the oven to 325 degrees F. Grease a 9X5 inch loaf pan.
  2. Spread the brown sugar on the bottom of the loaf pan. If using nuts, sprinkle them evenly over the sugar. Dot with the butter. Put it in the oven for about 8 minutes. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.
  3. Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
  4. Pour the batter over the sliced bananas in the pan.
  5. In an oven preheated to 325 degrees F, bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.
  6. Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.
  7. To prepare the Caramel Glaze, place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake (on the upside down side with the bananas on top

Apple Pie Bread


1/2 cup (1 stick butter, softened)

1 cup brown sugar, packed

2 eggs

2 cups all-purpose flour (I used unbleached flour)

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 (21-oz.) can apple pie filling

powdered sugar for dusting on top of the loaf

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan.

Open the can of apple pie filling and spoon entire contents into a small bowl. Cut apple wedges into small chunks (thirds or fourths) with a knife; set aside.

In large bowl, cream softened butter and brown sugar until well-blended. Add eggs and blend well.

In medium bowl, mix flour, baking powder, and cinnamon, blending well. Add these dry ingredients to the butter-sugar-egg mixture, and blend everything well. Then add in the apple pie filling (with your cut-up wedges) and stir mixture until well blended, but don’t over mix.

Pour mixture into your greased and floured 9×5″ loaf pan and bake at 350 degrees for 50 to 60 minutes, or until top of loaf is set and toothpick inserted in center comes out clean (it may not come out totally clean because of the denseness of the bread). If your oven tends to run hot, start checking it at 45 minutes. Remove from oven and let cool in pan for 10-15 minutes…it will start sinking into it’s sunken form as it cools.

Remove from pan and dust with powdered sugar while it’s still slightly warm. You can eat it then, or let it completely cool before eating it…the loaf will be easier to slice when it’s completely cool.

Almond Joy Bread


4 eggs

2 cups sugar

¾  cup canola oil

¼ cup melted unsalted butter

1 tsp vanilla

1 tsp coconut extract

3 cups all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup buttermilk

1 cup sweetened coconut

½ cup raw almonds, chopped

1 cup chocolate chips

Combine the first 6 ingredients into the bowl of an electric mixer. Using the paddle attachment,  beat ingredients on medium speed for 2 minutes.

In a separate bowl, sift and combine flour, baking soda, baking powder and salt.

Starting with the flour mixture alternate flour, buttermilk, flour, buttermilk and flour…in that order. Mix until just combined, like you would if you were making muffins.

Fold in coconut, chocolate chips and almonds.

Pour into two loaf pans or 8 mini loaf pans that have been greased and floured. Bake at 350F for 1 hours(minis take only about 10 minutes less).

Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a wooden skewers. Drizzle Coconut Glaze(recipe follows) into the holes. Finish glazing cake by taking a pastry brush and brushing on remaining glaze(as much or as little as you would like). When cake is completely cool, drizzle chocolate ganache over cake(I used a piping bag).

Coconut Glaze

1 cup sugar

½ cup water

1 TBSP unsalted butter

1 tsp coconut extract

Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Glaze cake as instructed above.

Chocolate Ganache

8 ounces semisweet chocolate, chopped

¾ cup heavy cream

Place chocolate into a bowl.

Place cream in a saucepan and bring to a boil.

Once cream has boiled pour over chocolate. Let sit for 3 minutes.

Stir with whisk until smooth and glossy.

Hot Fudge Brownie Bread


1 box of Brownie Mix…

1-11 oz. jar of Hot Fudge Sauce

3 large Eggs

1/3 cup Veg Oil

A  bread loaf pan


In a med bowl combine all of the ingredients, mix until smooth~

Pour it into a non-stick sprayed loaf pan, about 3/4 of the way up.  Bake it at 350 degrees for approx 45 minutes, or until it’s cooked all the way through~

Let it cool completely before removing it from the pan!