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I don’t really think you need any convincing about how dangerously delicious this banana bread is. Because if you don’t like peanut butter and you don’t like Nutella…. then you are certainly lost on Sally’s Baking Addiction.
After I taste a new recipe, I usually have Kevin, a coworker, or a friend taste it as well… just to get a second opinion. Knowing that I like something AND other people like it too gives me confidence in the recipe and then I’m excited to share it on the blog!
Well, um not this time. I literally took one bite of this bread and said out loud “You are sooo good.” I was alone in my apartment and I was talking to bread.
I didn’t need any reinforcement from taste testers. This bread is SO DANG GOOD.
It is dense, luscious, and full of everything I love about life: smooth, creamy peanut butter. Mini Reese’s cups. Semi-sweet chocolate chips, sweet ripe bananas, and Nutella. A LOT of swirled Nutella.
And it has whole wheat flour and fruit it in so it’s practically a health food.
Moving along…
The brown sugar and ripe bananas make this bread so incredibly moist. I mentioned how to get perfectly moist banana bread when I shared my Dark Chocolate Raspberry Banana Bread the other week. The secret? VERY ripe bananas. Like mostly brown and practically rotten. Trust me.
While the baking time is long, this bread really is a thoughtless and quick recipe. Mix everything together, but DO NOT over mix, pour into a loaf pan and bake for 50 minutes. Forget about it. Wash your hair. Vacuum the carpet. Have a dance party by yourself.
All the while, a dreamy creamy peanut buttery Nutella swirled wonder is baking up in your oven, making your house smell amazing.
Is your mouth totally watering yet?!? Because I can hardly control myself looking at these pictures and I only have ONE SLICE left! Must.Make.More.
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Makes 1 loaf. *Do not overmix the batter! Overmixed batter leads to tough, crumbly baked goods.
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1.5 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Reese's mini cups (NOT the bite-sized Reese's, the smaller MINI ones. Or use 3/4 cup chopped regular sized Reese's Cups)
- 1/3 cup semi-sweet chocolate chips
- 3 heaping tablespoons Nutella
Instructions
- Preheat oven to 350F. Spray loaf pan with nonstick spray. Set aside.
- In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
- Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. DO NOT OVERMIX. Fold in Reese’s Mini cups and chocolate chips. Spread batter into prepared pan. Drop 3 tablespoons of Nutella on top of bread in a row. Swirl with a knife.
- Bake for about 50 minutes or until toothpick inserted into center comes out clean. Baking times may vary.
- Let cool in loaf 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. I let my bread cool for about 2 hours before cutting into it.
Notes
Recipe Source: sallysbakingaddiction.com
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
In case you missed it, here is my Dark Chocolate Raspberry Banana Bread. Next to today’s bread, it’s probably the best banana bread I’ve ever made:
You will also love my Cinnamon Swirl Banana Bread:
And I can’t leave out my White Chocolate Chip Mango Banana Bread – simply incredible! Mangoes are my favorite fruit of all time. And there is plenty of them in this bread!
Last but not least, my Caramel Swirl Chocolate Chip Banana Bread. So good!
{ 137 comments… read them below or add one }
When I saw the picture of the batter in the bowl, I literally said out loud, “Ah! There are mini Reese’s in there!” My parents looked at me like I was nuts. This bread is awesome!!
Baking Serendipity recently posted..Roasted Blackberry and Brie Bruschetta
Haha! mini Reese’s… aren’t they so cute?
HOLY FLAVOR POP. So dense, so fluffy, so PERFECT. I want to have a bread-talking dance party with you! We can croon to this bread about how luscious and perfect it is and dance happily while it bakes. And share the mixing bowl and rubber spatula because that’s what friends do. And then make a second batch immediately after the first because, well, it can only last so long and five minutes really isn’t enough time…
Hayley recently posted..Pretzel-Bottom Oatmeal Scotchie Bars
Ohhh yeah 1 batch wouldn’t last very long, Hayley! Esp after we work up our appetites having that dance party!
I’m incredibly tempted to try this out with cookie butter! I may or may not have finished off the nutella jar a couple weeks ago (oops)
Gina @ Running to the Kitchen recently posted..Lemon lavender potato salad
gina, you’re a genius.. cookie butter swirled pb banana bread sounds like my version of heaven.
You’re killin me girl! All my faves wrapped up in one! It looks so crazy good, I’m actually getting irritated that I can’t reach through my screen to grab some. I have to make this!
Back For Seconds recently posted..Triple Chocolate Candy Cookies
yes, you HAVE to make this! You would love it.
Oh my gosh, it’s even better than the *To Die For!* Dark Chocolate Raspberry Banana Bread??? Is that even possible?!?! I can’t wait to see for myself
Oh, it’s definitely possible and over-the-top-amazing, Tracie!
Ive seen Shelly’s recipe and have oogled and googled it, many, many times
This looks stellar!!
And your photos, both vertical and the clarity (new 50mm?)…look amazing! Seriously want to reach thru the screen for this!!
Averie @ Averie Cooks recently posted..Thursday Things
Yes Averie! Using the 50mm, thank you for noticing! One of my first posts using it. You have such a good eye.
Sheesh…that bread is hands down the best banana bread ever! With nutella, peanut butter cups, and chocolate chips…yummo!!!! I want in on the dance party while it is baking too:-) And it is so good to know that you talk to food…I feel so much better knowing I am not the only one:-)
Jocelyn @BruCrew Life recently posted..Marshmallow Kit Kat Ice Cream
Thanks Jocelyn! Me + you + this bread = dance party asap
Funny thing is that I can’t dance at all…no rhythm! But for this bread I would attempt it:-)
Jocelyn @BruCrew Life recently posted..S’mores Popcorn Munch
wow, it’s incredible!
i can’t take my eyes of this pictures!
after I made your raspberry banana bread (where I put strawberries instead raspberries) I simpy fell in love with your blog and the recipes. Oh, really.
so, no matter, if this recipe looks a bit like an autumn taste, I’m gonna bake it – it’s full of my favourite ingredients! I have only one problem – we havent’s reese’s products in Poland so I’m thinking about bars like peanut butter Kit Kat or Lion, chopped into small pieces.
could be ok? :>
Rocksanka recently posted..Tarta z ricottą, truskawkami i ciasteczkami
Hi Rocksanka! I’m so glad you liked the raspberry banana bread with strawberries! That sounds incredible! I’ve never heard of a peanut butter kit hat bar! But I bet that would be AMAZING chopped up in this bread!
oh my… i have already saved and printed your amazing recipe for the raspberry banana bread, which i am waiting to make until my dear bananas get dark enough, but i might just have to try this one first!
holy cow Sally, you are a genius! your blog is my absolute favorite decadent baking blog ever!
Nadine recently posted..ridiculously idyllic!
Nadine… both banana bread varieties are out of this world. I actually love them both! I hope you try one. Let me know how you like it! And thank you for the sweet compliment on my blog!
Love the delicious adaptation! You can’t go wrong with Nutella
shelly (cookies and cups) recently posted..Crock Pot Peanut Butter Cup Cake
This looks so good. Too bad I’m allergic to chocolate.
I do love a good solo dance party though!
Laura Dembowski recently posted..Graham Crackers
Allergic to chocolate? Oh no! But I’m all for a dance party!
Ok so, I’m a pretty new fan (just found your blog a few days ago) and I’ve already gone completely wild pinning all kinds of your recipes. But THIS. Nutella swirled peanut butter banana bread! Are you kidding? This needs to be in my life right this minute.
Meghan @ After the Ivy League recently posted..Turkey Tacos with Coleslaw
Hey Meghan! Love hearing from you! This bread is easy, you should make it.
yum! i’ve made nutella-swirled poundcake but never incorporated peanut butter or banana, both which would be delicious with nutella. gotta try this soon!
amy @ fearless homemaker recently posted..skinny tropical green smoothie
Nutella swirled poundcake sounds incredible, Amy!
OMG, best recipe of the year right here!! Literally all of my favorite things in one delicious loaf…making this ASAP!
Thanks Lauren! Best recipe of the year SO FAR!
I saw this on Shelley’s blog and love the addition of Nutella!
Erin recently posted..Review: Sweets on a Stick
It was a last minute addition, so glad I added it! Thansk Erin
You totally made me LOL! Talking to your bread….I’ve never done that
I think all foodies talk to their food. We may need help. This bread totally looks worthy of talking to though. The combination of ingredients is down right naughty!! Have a great weekend, dear Sally!
Dee at Deelicious Sweets recently posted..Sunshine Award!
Thank you Dee! Hope you have a great weekend too. xo!
This is perfect banana bread!! I’m thinking I need a trip to the grocery store. . .
Jessica@AKitchenAddiction recently posted..Dark Chocolate Drizzled Strawberry Cheesecake Brownies
how lovely!
Sarah K. @ The Pajama Chef recently posted..Cookie Dough Dip
I hope we have some ripe bananas! This looks awesome
What a fabulous combination! BTW, I think talking to your baked goods in the privacy of your own home is a great idea. Just don’t tell anyone if they start talking back!
Donna @ The Slow Roasted Italian recently posted..Scrumptious Strawberry Banana Popsicles
Haha Donna, very true… hope they don’t start answering me
Well, you know how I am with dancing, but I might make an exception for this bread.
PLUS, I actually have some near rotten bananas on my counter as we speak, so I’m thinking I know what I’m having for breakfast in the morning. What? Bananas are a breakfast food, no?
Ashley @ Kitchen Meets Girl recently posted..Cheesecake Popsicles
Ashley…. this is completely acceptable for breakfast, yes.
You and I? Food soul mates. I’ve made nutella banana bread too. I wasn’t smart enough to add Reese’s though. You win!
Karly recently posted..Friday Things
mmmm yes. Food soul mates for sure Karly! I could make a meal out of your mini corn dogs and this bread!
YES please. I want the entire loaf thankyouverymuch.
Dorothy @ Crazy for Crust recently posted..Whatever Friday {a double dose}
Could you pack this with any more of my favorite things? Gah. If I made it I would eat it until my stomach hurt! And I wouldn’t even care. So darn delicious! And irresistible.
Reeni recently posted..Blueberry Hand Pies with a Cream Cheese Crust
I kept on eating the gooey nutella part off of like each slice.. and yep.. I didn’t even care! Thanks Reeni!
hooooly crap! this bread needs to be in my life asap!! i mean it!!! mmm
Julie @ Table for Two recently posted..Roasted Red Pepper Pesto Pasta w/Goat Cheese
Wow! Looks amazing!!!
no blog makes me drool quite like yours!
xo
http://allykayler.blogspot.ca/
Ally recently posted..85.
My family LOVES Nutella. I’ve made cheesecake and pound cake with it. I can’t wait to try this recipe!
Good Food Good Friends recently posted..Vanilla Peach Ice Cream
Nutella cheesecake soiunds incredible! I would love for that recipe! yum.
Sally, thanks for getting me motivated to finish this post. It’s been weeks that I have had it only half done. I hope you enjoy it!
Good Food Good Friends recently posted..No-bake Nutella Cheesecake
Oh my, this looks positively heavenly! I love everything about it!
Droooooooool, good lord, that just looks brilliant! Going on my to-bake list
Emma @ Food, Fork and Good recently posted..Herb Crusted Chicken with Veggie Fries & Onion Crumb
Haha thank you Emma! I have a long to-bake list! So glad you are adding this to yours.
That banana bread is the best looking best I have ever seen.
val recently posted..Cherry Bruschetta
My sis LOVES nutella, I should make this for her!! Oh gosh it looks so good! And with the mini peanut butter cups too, you’re killing me here this morning, ha!
BTW, the peanut butter buttercream on those mini cookies looks so good. I haven’t made buttercream frosting in so long, now I really want to!
Liz (Little Bitty Bakes) recently posted..Caramel Coconut Brownie Cookies
You’d love the PB Buttercream Liz! Love mini pb cups in this bread as well. Wouldn’t a cookie with mini pb cups AND the pb buttercream be over-the-top amazing? yum!
This lools absolutely delicious! Your site and photography are fabulous. I just found you through Chef in Training. I would so love if you could link up to my Thursday Food Fest! I hope to see you there! Sarah
Sarah Carletti recently posted..Chicken Fajitas
Hi Sarah!! So nice to “meet” you. I will be there on Thursday!
dangerous for sure!
Heather@French Press recently posted..Panini-Press Waffle Cones
Mouth watering!
This bread looks just amazing
I also liked very much your raspberry-banana-bread
Winnie recently posted..עוגת גבינה קרמית עם שוקולד צ’יפס
this was AMAZING!! i’ve made quite a few of your recipes recently and this was definitely one of the best.
LOVE hearing that Kim!! Thanks for coming back and letting me know! Makes my day!
Do you think this would work with regular white flour?
Definitely! White flour and white whole wheat flour are interchangeable. Thanks Melissa!
Bah ha ha! I’m sitting here reading this recipe going, “She said there was fruit in this thing. Is it raisins? It kinda looks like there could be raisins in it. There’s fruit in this bread? LIES!” And then I remembered that bananas are fruit. Der. Must be time to bookmark the recipe and head to bed. PS: This stuff sounds delicious. I can’t wait to make it tomorrow! I’m going to take it to my LASIK doctor. Maybe he’ll knock a few hundred bucks off my surgery. Again, I think it’s time to head to bed. Because, apparently, I’m delusional.
Jenbug recently posted..Six-Word Stories!
Hi Jenbug! I hope your surgery went by ok! this comment made me laugh!!
Hi!
I plan on making two loaves this weekend
But I am confused by what type of Reese’s. When you google “reeses’ minis” you literally get the bite-sized you said to avoid, the minis where each one is wrapped (like what trick-or-treaters get on halloween), and unwrapped minis, which look the same as the bite-sized. in your pic up there, it looks like the bite-sized. anyways, iu bought a bag of the minis where each one is wrapped. these should be chopped, i assume?
Thanks,
Emily
Hi Emily, your comment confused me abut but I used unwrapped mini Reese’s, not the fun sized wrapped ones. I would chop those up to use. Hope you enjoy!
Your ingredient list confused me! Look at everything you get when you google what they are: https://www.google.com/search?q=unwrapped+mini+reeses&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=8lwJUKn8GaX40gHsi6zVAw&biw=1920&bih=948&sei=-VwJUL6LMsLZ0QHcgpz3Aw#um=1&hl=en&tbm=isch&sa=1&q=mini+reeses&oq=mini+reeses&gs_l=img.3..0j0i24j0i10i24j0i24j0i10i24l2j0i24j0i10i24l2j0i24.3207.3207.0.3431.1.1.0.0.0.0.71.71.1.1.0…0.0…1c.Il8kQAjYA8Q&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.,cf.osb&fp=6c713461dab6d7ad&biw=1920&bih=948. Crazy. In your list you say to avoid the bite-sized ones, but that is what you get when you look up what exactly a “mini” is. Unwrapped mini Reese’s seem to be the bite-sized ones. “Minis” are the individual wrapped ones. I don’t see in stores unwrapped minis. Maybe they aren’t in my area.
Chop them up I will do!
Thanks. Enjoy your blog very much. Great posts, always.
hey sally, great recipe! I’m dying to bake this but i live in the UK and cannot seem to find whole wheat white flour or canola oil anywhere!!!!
can i use other ingredients instead!? If so what do you recommend!? many thanks, sophie
Hi Sophie! You may use regular white all-purpose flour in place of the whole wheat flour. I suggest using plain low fat yogurt in place of the oil. OR if you have melted coconut oil or peanut oil, those would both work as well. Thanks!
But like… is this real life? SO delicious!
Monica recently posted..Humph
lol! Thanks monica!!
Hey. gang…..do you think these would bake up in mini muffin pans okay?? I’m thinking I would like to do these for a party, and mini muffs would work better for me! Let me know what you think!
Hi Pam! Definitely! I think a mini-muffin idea is perfect. In fact, I might just have to try that myself! Let me know how they turn out!
These combination of flavors you think of are to die for…
Amazing recipe; I’ve made it twice and it’s a hit with my family! I didn’t have canola oil, only coconut, and it really adds an even greater depth of flavor to the bread.
I’m going to try it with coconut oil next! great substitution Ana! Thank you so much, I’m glad you enjoy the recipe!
You get me every time with your creativity! And you work out of the home too. How do you do it? Hee hee! Love the chocolate and peanut butter combo BIG time – it’s my favorite. Good job!
Laura (Got Chocolate) recently posted..RECIPE: Chocolate, Almond & Peperoncini Clusters
I don’t know how I do it Laura! A lot of coffee! Thanks so much
That looks incredible!!! I’m a reese’s addict… only problem being I hate bananas… can you leave bananas out of banana bread? =P
Aishling Browne recently posted..Sky on Fire
Ummmmm Aishling, I am a HUGE reese’s addict too! the best ever, right I don’t think you can leave bananas out of banana bread though! Maybe try applesauce? I am not sure how that would taste or turn out though! Perhaps make a peanut butter bread with a nutella swirl then?
I did it! I made this for Thanksgiving. And…IT WAS GREAT! We did decide that while it’s pretty good when it’s cooled, it’s AMAZING when it’s heated up. With butter. And a glass of milk. Thank you, Sally! (Oh, I also can’t stand bananas; the smell makes me ill. But I like banana bread.)
Hi Ashley! I love it at room temperature – the next day. all of the flavors meld together. I didn’t put butter on my slices but I think you’re onto something b/c everything tastes better with a smear of butter! Alot of people hate bananas, I don’t mind the consistency but banana bread is my favorite way to use them.
Hey, this looks amazing – I’ve just found your blog and have had to add a ton of stuff to my ‘to bake’ list! I’d love to make this soon, but was wondering what you mean by ‘brown sugar’. In the UK we have light brown soft, dark brown soft, light/dark brown muscovado and demerara. I would guess light brown soft sugar maybe but I’m really not sure – do you have any idea? Many thanks for all the amazing recipes!
Hi there! I am so glad to have you as a follower! And thank you for all the kind words. Use light brown soft sugar in this recipe.
Hi Sally,
Stumbled on your blog by accident through foodgawker. Found this recipe. I normally make a Donna Hay ( famous Aussie cook) version but yours sound so much better with the Nutella. I was dreaming about it at 3 am , how sad!
I am baking in the oven right now ….I just know it will be Devine. There goes the diet!
Regards
Maria Norris
Sydney , Australia
not sad at all, Maria. I dream about buttercream and cookie dough. This bread – one of my very favorites. SO decadent and what a treat to enjoy as a snack or for dessert. Or even breakfast! It’s not too difficult to make and the smell alone is fabulous. I hope you enjoy it!
Looks amazing!! My husband actually volunteered to go out in the rain to the store so I can make a loaf ….or two!!
love this recipe! definitely on the ‘make again list’ (just like EVERY other recipe ive made from your collection Sally – absolutely fantastic
THANK YOU! X
Thanks Nicola, I’m SO glad you’re loving the banana breads too! This is one of my very favorites. Love nutella and PB together!
Love your blog! A new fan. Question: when your recipes call for peanut butter, can I use the “natural” kind that does not have salt or sugar (or anything else) added? Thanks !! Nina
Hi Nina! It depends which recipe. Give me a few and I’ll let you know. For any cookies – I do not suggest using a liquidy/thin peanut butter. IF the natural kind is pretty thick then you’ll be ok. But any runny kinds would cause issues in cookies. A natural pb would be fine in this bread though.
Thank you so much for your reply! Yes, the natural pb is quite thick. I find that it tastes more like peanuts and that is why I prefer it : ) I have been patiently waiting for my bananas to turn black! A couple more days! I am a new baker and I am going mad over your recipes. Thank you for your blog!
ove natural peanut butter but I usually bake with Jif Creamy. But the natural thick stuff will work wonderfully here Nina. I’m so glad you’re going to make this bread! It’s one of my favorites
hye sally! i’m your blog fan from Malaysia. i really loveee banana and peanut butter combination!
but i’m wondering is it okay if i skip the Reese cups something because i have know idea what are they LOL( since we don’t have them in Malaysia). or can i substitute them with other ingredients possibly?
Hi Nur Ain! You can deifnitely skip the reese’s cups. They are just little extras I threw in. You can just use chocolate chips, if desired.
I hope you enjoy it!
thank you!
i can’t wait to try this out.
ohh one more thing before i run to the kitchen, we don’t need to use a mixer to bake this bread right?
No you don’t… it is all mixed by hand.
This is so good the combo of Nutella peanutbutter and chocolate is awesome
I agree Danielle! I love Nutella and peanut butter together. It’s a weakness of mine!
This looks soo good! I cant wait to try it. I absolutely love the combination of nutella, p.b., and banana on crepes.. so I bet its just as amazing baked into a banana bread. Love the new twist on a classic dessert.
mmm nutella/banana crepes are my favorite. but i’ve never had them with peanut butter as well. I need to request that sometime.
You’d love this bread Sara! Thank you!
My husband LOVES a mere “mention” of Banana Bread…and this looks like the ultimate riff on it! Question…could I possibly use mini-Ferrero Rocher as a mini pb cup substitute?..They are really find to find here in France…and I’m thinking that these might work well with the Nutella..as they are both hazelnut/chocolate based. Thoughts?…
I want to add that I am consistently amazed and impressed with your culinary prowess and creativity, the photography/plating of your works of edible art…your writing/humor…etc!
One disarming reflection…given the header shot of you on your blog page…just HOW do you manage to be so FIT and vibrant given that you must be up to your elbows …on a daily basis …with the creation of your baked wonders…Do you ever “taste the goods” as it were?…Thank goodness the jogging knees are holding up…so far!…otherwise I do not know if I could dare visit your wonderful site so often!…Thank you for all you share.
Hi Donna! Thank you so much! You certainly may use those mini Ferrero Rocher chocolates as substitute. How exciting! I think that would be even more wonderful inside this peanut butter banana bread. I taste each and every item I post on my blog since the treats I share are made for my fiance and I, my friends, family, and coworkers. I couldn’t say something is delicious without tasting it first! I certainly don’t eat the three dozen cookies a recipe makes, but after we enjoy a few of them, I give them away to my loved ones, who are always happy for leftovers. However some recipes, like my healthier items, we keep all to ourselves. Thanks!
It’s in the oven
I used my own banana bread recipe as a base as I’m way too sentimentally attached to it to not use it, and sort of haphazardly threw in all the chocolately goodness, but the essence of it was definitely this brilliant recipe. Can’t wait to enjoy it during tomorrow’s snowstorm with a cup of coffee!
Hey Sari! I hope you enjoy. Stay safe in the snow! I love banana bread with a nice warm cup of coffee too.
This is the best banana bread recipe I’ve tried that’s not too dense!!
I made it this mornign and by 9pm it’s gone :S although I can blame that partly on others not just me 
Wow! Gone already? I’ve noticed that when I make this bread and bring it to others, it mysteriously disappears too.
So glad you enjoy it!
Sally! I love all of your pictures and recipes! I’m going to try baking this bread this week. Wanted to know, can olive oil be substituted for canola oil?
Hi Anna! It sure can. Enjoy!
I made this and it came out really good!
Great to hear! I love this bread. Thanks Michelle!
Your welcome
OMG, that is all I could think of when I read the title of this entry…My most favorite things in one recipe…and I only came to this site looking for a pretzel recipe…and look what I come away with..
Question: Do you think my 14 yo daughter would let me pass this as your birthay cake?? I mean, could there be a better tasking birthday cake…really??
Stephanie Giboney recently posted..Head over Heals…
Well then that is perfect you landed on my website! I know, this bread has many of my favorites too which is why I love it. And yes, this is totally a birthday cake! Thanks Stephanie!
So are guys allowed to post on this site? HA? jk. Was gonna make a batch of macarons this weekend till I came across this site, and this recipe specifically.
Brought into work and needless to say……alllllll gone. This site is going to quickly rise to be in the list of sites I check regularly. Thx for the incredible tasty and easy recipe.
Hi Perry! Why of course guys are allowed to comment! All are welcome and thank you for leaving me your thoughts on this bread. It’s one of my very favorites. Macarons are so good, I need to try making them sometime.
I made this but used what I had on hand. I used all purpose flour instead of white wheat. I used butterscotch chips instead of the peanut butter cups. I used vegetable oil instead of the canola oil, I added walnuts because you can’t have banana bread without nuts and I didn’t have Nutella so I omitted it. My loaf pan was in the dishwasher so I used the smaller individual four loaves pan but only had enough batter for 3. OTHERWISE, I followed your instructions. This is without a doubt THE most moist bread I have ever tasted in my life even though i was worried I had over-mixed it because I can get a little crazy with the mixing. Since I didn’t follow your instructions exactly, I’m wondering what in this bread makes it so darn moist????? Whatever it is, I want to include it in every bread or cake I make from here forth! When you follow these instructions as is, is your bread super, super moist too?
Hey Melissa! SO glad you loved this bread, even without the Nutella swirl. The combination of brown sugar, oil, and 3 bananas make it so moist. Plus, there’s not too much flour to soak it all up. It’s such a wonderful recipe and I hope to make it again soon. Just need my bananas to rot.
Amazing recipe! As I always do when baking, I improvised this since I didn’t have 80% of the ingredients but one day I will definitely try your version. I used a mix of oatmeal flour and flax seed meal, and I used (this part is sad but I had no choice!) applesauce to account for the absence of peanut butter. Half a cup of honey replaced the sugar and I used cinnamon instead of salt (I don’t like adding salt to things). I decided to add some raisins in place of the chocolate chips and I used some dark, rich German chocolate spread I got at work instead of nutella. Let me tell you the second that thing came out of the oven I wanted to dive right in! All that melted chocolate and warm banana smell…Thanks for the inspiration on this slightly healthier adaption (although it definitely doesn’t beat yours
Hey Kat! Sometimes improvising recipes turns out to be an even more stellar recipe! And your version sounds fantastic. I love to play around with recipes and in the kitchen as well. It’s fun! Love the warm chocolate and banana too.
Thanks for reporting back!
Was so excited to try this recipe! Its currently just about done baking, but the top cooked much faster than the inside batter. Had to cover the top with foil to prevent it from burning and let the batter cook more. A bit nervous about the outcome! I just recommend covering the pan when baking
Thanks for sharing Danielle! All ovens are different; I never had to cover it with my last oven. I recently moved and will surely try it again to see if that matters oven to oven. Thank you!
This looks AMAZING!!! The perfect thing for my friend who requested either banana bread or “something chocolate peanut butter” for her birthday.
I’m just wondering-do you think it would work as muffins?
Hi Sydney! Yes, it would – I am unsure of the baking time though. Keep your eye on them around 20 minutes.
can i substitute the white whole wheat flour for all-purpose flour? will the taste change? will it make a difference?
Yes, you may. It will not make a difference.
I tried out this recipe, it was wonderful- found it difficult to resist whipping up another loaf after happily eating up the first! Thanks for sharing the recipe
Liz
http://thesugarlump.blogspot.co.uk/2013/05/nutella-swirled-banana-bread.html
I’m glad you loved this bread, Liz – it’s definitely a favorite!
Mine came out a lot darker, I think i baked for too long. It wasnt as moist as i would have like. And I only baked for 40 min
Sally this bread I gotta make….please help…what is canola oil? And in case I cannot buy the Reese cups (live in Netherland and we do not have these things here *grrr*)…what can I substitute those with???
My stomach is growling…wants a pice of this…just looks tó delicious!!!
Hi Anita! Canola oil is a type of oil used in baking. You may use any type of cooking/baking oil that you have at your disposal. You may substitute chocolate chips with the peanut butter cups. I hope you enjoy!
Thanks for answering Sally…ok so now I now what to substitue it with
You know? It’s mostly some of your recipes that really starting my baking recently…since I tried your peanutbutter rolo cookies (ohhhhhh sooo good!) I’m hooked to baking…you may think that I will start with the dutch sites and all…but yours is one of the first I’m looking
so thanks from Holland! (my family thanks you too since they really really enjoyed all stuff baked!)
Hey Anita,
Did some searching and came up with this website on Canola Oil. Hopefully this will help. Has a good sized section talking about substitutes:
http://www.canolaoilguide.com/canola-oil-substitute
Wow thanks for your help…was thinking myself of sunflower oil but I see I can use peanut oil, which I too always have in my kitchen…seems like a better choice with this bread
You are welcome! And thank YOU!
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