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Reese Cups, meet banana bread

Mar. 21, 2013 @ 12:00 AM

This is a story about Reese Cup Banana Bread. It's one of those loaves we confusingly call "bread" -- like banana, pumpkin or any other quick bread -- but are actually cake, except instead of fruit being the star attraction, it zoomed unapologetically in on Reese Cups and, well, peanut butter of course.

Confused or not, suffice it to say, I decided after seeing an alluring image of the most luscious, half-melted miniature Reese Cup planted directly in the middle of a mile-high, glossy and bronzed, coarse crumb bread/cake that I must try this recipe.

This beautiful loaf of steamy dreaminess is an adaptation of an almost-perfect recipe. I say "almost" because it didn't have walnuts in it and called for light brown sugar. My loaves of anything cake-like must have walnuts in it and I am positively sure anything richer in color proves to be a better choice in flavor as well, which is why I always use dark brown sugar.

The only catch to this perfect bread is that it calls for a few rotten bananas. If you can fight the fruit flies -- which are all but extinct in the winter months -- then I do believe this is a perfect and delectable sweet treat that's intricately dotted with half melted mini Reese cups.

Trust me. Trust that Reese Cups, peanut butter and walnuts who keep cranking out recipes that will entice you to buy their products, are onto something. Your week will be much better, even if it rains for three more days consecutively, with this in it.

REESE CUP BANANA BREAD

3 ripe bananas, mashed

1/2 cup peanut butter

1 egg

1/2 cup sugar

1/4 cup vegetable oil

1/4 cup dark brown sugar

11/2 cups all-purpose flour

11/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 oz. miniature Reese Cups

Preheat oven to 350 degrees. In a medium size bowl, combine all the wet ingredients and mix well. In a larger bowl, combine the dry ingredients and mix well. Now pour the wet ingredients into the dry ingredients and mix well.

In an 8x4-inch greased and floured loaf pan, pour in the mixture. Bake for 45 minutes or until a toothpick comes out clean.

Allow to cool and remove from pan. Serve.

Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

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