Well, I had some Reese's Mini Cups left over that never got mailed. Well! Can't let these suckers go to waste!!! As Rambob and I are not big candy bar eaters, I've collected recipes over the years that uses up....leftover candy. After digging through old recipes, I found one that uses Reese's Cups. This untitled recipe was scribbled on a scrap piece of paper...so that means I probably stole it from a magazine in rhw doctors office, or a friends cookbook, or just....God only knows where I stole it from. So if this is your recipe, I apologize for stealing it and not giving you credit. At the end of the day and however it came to be in my hands, I made it and named it.....
Preheat your oven to 350*
Makes one loaf so grease one loaf pan
In a medium bowl, whisk together:
1-1/2 cups flour
1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1/2 teaspoon salt
In a seperate, larger bowl, stir together:
3 ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1/2 cup sugar
1/4 cup brown sugar
Pour dry ingredients into wet ingredients and stir until just combined. It's ok to have lumpy batter, you don't want to over stir or it'll be tough bread.
Stir in (1) 8oz bag of Reeses's Mini Cups. I cut my mini cups into chunks but do what floats your boat. Pour into your greased pan and stick it in your pre-heated oven for 1 hour. I started checking mine at about 45 minutes in. I DO NOT like overcooked bread. Ya'll hear me? Check it early becuase we DO NOT like over cooked bread. Ok? Ok. So once your toothpick comes out clean, let it cool in its pan for about 10 minutes. Then loosen the edges and flip it onto a wire rack to cool the rest of the way.
Thank youuuu....Thank you very muuuuuuuch
Happy Birthday Elvis !!!!