• Line a 9-inch | 22 cm pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

PEANUT BUTTER BANANA BREAD PREPARATION

• In a mixing bowl, cream the softened butter together with the peanut butter, the light brown sugar and granulated sugar until light and fluffy, about 2 minutes.
  4 oz butter, 4 oz creamy peanut butter, 1.76 oz light brown sugar, 1.76 oz granulated sugar
  
• Beat in the eggs until combined. Then add the mashed bananas, sour cream and vanilla bean paste. Mix until combined.
  2 eggs, 15 oz overripe bananas, 2.05 oz sour cream, 1 tsp vanilla bean paste
  
• Fold the all-purpose flour, baking soda and sea salt. Then, fold the quartered Reese's cups.
  8.82 oz all-purpose flour, 1 tsp baking soda, 1/2 tsp sea salt, 8 Reese’s cups
  
• Pour the batter into the prepared cake pan. Use a spatula to spread evenly. Add the mini Reese's on top, pressing down lightly.
  12 mini Reese’s cups
  

BAKE!

• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 22 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Reese's Peanut Butter Banana Bread is out of the oven, let it cool down for a few minutes in the mold before unmolding onto your service platter.

TOPPINGS

• Warm both the peanut butter and Nutella into 2 separate microwave safe bowls at 10 seconds intervals until you get a runny texture.

  Spoon over cake. Enjoy & Bon Appétit!

  NOTE: This Banana Bread is best enjoyed the day of. Wrap left over cake in plastic film and store in an airtight container at room temperature up to 3 days.
  1 Tbsp peanut butter, 1 Tbsp Nutella Spread