Preheat oven to 350°F. Spray a 9x5 loaf pan with baking spray. Set aside.
Remove the wrappers of the mini Reese’s cups and cut 22 of them into quarters, and place them into a small bowl with 1 tablespoon of flour. Gently toss them to coat them with the flour. Cut the remaining 6 in half and set them aside in another small bowl to top the bread before baking.
In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer on medium speed, cream together the butter and sugar. Add the eggs, banana, and vanilla extract. Mix until combined.
Add the flour mixture and the milk to the butter mixture alternately. Starting and ending with your flour mixture. Mix on low speed, being careful not to over-mix the batter.
Using a spatula, gently fold the quartered mini Reese’s cups into the batter.
Evenly spread the batter into the prepared loaf pan. Gently place the remaining mini Reese’s candies that were cut into halves onto the top of the batter. You will want to arrange them nicely for presentation purposes.
Bake the bread for 60 to 70 minutes or until a toothpick inserted comes out clean. You will want to check the bread at 45 minutes, and if it is getting too brown, you can lightly tent it with aluminum foil to prevent over-browning.
Remove the bread from the oven and allow it to cool in the pan for 30 minutes before transferring it to a wire rack to continue to cool for another hour. Make sure your Reese’s peanut butter banana bread is completely cool before slicing.
To make cutting the mini Reese’s cups into quarters and halves easier, unwrap them and then place them into the freezer for 15 minutes. When they are cold, they are much easier to cut. Also, make sure to use a sharp or serrated knife.
You can buy loaf pan parchment liners to make lining your pans quick and easy.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.