You made a banana bread during lockdown? Ground baking…

BUT… This is the most delicious banana bread. Honestly, the oil and peanut butter keep it extra moist and the Reece’s Mini cups are ever so slightly soft and sticky making this combo utterly divine. 

Bit of a back story for this creation… I have an unhealthy obsession with Reece’s Pieces. Well, with peanut butter, which in turn has lead to the Reece’s Pieces. Natural progression, non?

Everyone was baking banana bread at the beginning of lock down and I point blank refused to follow the pack, instead baking cakes with different fruit and veg; carrot, lemon etc. but then everything changed when my cousin sent me this recipe: And how could I not bake this!

So moist! So delicious! SO GOOD!

I am Gluten intolerant and follow the Low Fodmap diet under the guidance of my dietician. (More on this later, can I get a hell yeah from my fellow IBS and Bloated Babes!)

Anyway, back to the bake. I love cooking and baking and love sharing fabulous recipes that I find, tweak or create and this is just that. 

I had to slightly alter this recipe in order to make it gluten free, and also swapped out half of the Reece’s Mini Pieces for some delicious dark chocolate drops. 


1 ½ cups / 183g gluten free plain flour (I used Doves Farm brand)

½ tsp of Xanthan gum 

1 ½ tsp gluten free baking powder (I used Doves Farm brand)

½ tsp bicarbonate of soda

½ tsp salt

½ cup / 100g granulated sugar

¼ cup / 55g brown sugar (I used soft)

¼ cup / 59ml sunflower oil (or veg oil)

1 egg

½ cup / 120g creamy, smooth peanut butter (you can use crunchy if you want but I found this made the bread slightly drier)

ripe bananas

180g Reece’s Mini Cups 

50g dark chocolate drops 


  • Put oven on 180* 
  • Grease your 9×5 bread tin with butter and set aside
  • Combine your flour, Xanthan gum, baking powder, bicarbonate of soda and salt into a bowl and mix to combine
  • In a separate large mixing bowl; mash your three bananas and then add your peanut butter, oil, egg and sugars
  • Pour your dry mixture into your wet mixture and gently combine – batter should be lumpy
  • Gently fold in your Reece’s Mini Cups and dark chocolate drops
  • Spread batter into prepared bread tin and put into oven for 1 hour on 180 degrees Celsius (check half way through that it’s not browning too fast on top. If so – turn oven down to 160 / 170 and cover with tin foil or parchment paper
  • Once removed from oven allow to cool for 15-20 minutes before transferring to further cool on a cooling rack
  • Once cool, slice and enjoy! I love mine with a dollop of crème fraiche when it’s still a tiny bit warm. YUM. *Messy hair optional.

Let me know how you get on and if you use any different ingredients. This is most definitely a Krusty Loaf! 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s