1(8-ounce)package mini peanut butter cups,about 1 1/2 cups
Peanut Butter Glaze
1/2cupwhipped peanut butter
1/2to 1 tablespoon granulated sugar
Instructions
Preheat oven to 350 degrees.
Whisk together flour, baking soda, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat butter and both sugars until fluffy.
Add eggs, one at a time, scraping down sides of bowl as necessary.
Beat in banana, sour cream, and vanilla extract.
With mixer on low, beat in flour and mini peanut butter cups.
Pour into a greased 5X9-inch loaf pan. Bake for 50 to 60 minutes.
Mix together peanut butter and sugar. Microwave until melted. Let cool slightly and place in a ziptop bag. Snip one of the corners and drizzle the glaze on top of the bread.
Notes
The Whipped Peanut Butter I originally used for this recipe is no longer available. Instead I make the following Peanut Butter Glaze.Peanut Butter Glaze
1/4 cup creamy peanut butter
3/4 cup powdered sugar
3 tablespoons milk or half-and-half
Use an electric mixer to mix until creamy and smooth.Nutritional info is provided as an estimate only and can vary based on brands of products used.