Preheat oven to 350°F. Grease a 9x5 loaf pan with baking spray.

Quarter 22 mini Reese’s cups after removing wrappers. Toss them in a small bowl with 1 tablespoon of flour to coat. Halve the remaining 6 mini Reese’s cups and set aside.

In a medium-sized bowl, mix together 2½ cups of flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar with a handheld mixer on medium speed. Add beaten eggs, mashed bananas, and vanilla extract. Mix until combined.

Alternately add flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed, avoiding over-mixing.

Gently fold the quartered mini Reese’s cups into the batter using a spatula.

Spread the batter evenly into the prepared loaf pan. Arrange the remaining halved mini Reese’s cups on top of the batter for presentation.

Bake for 60-70 minutes or until a toothpick inserted comes out clean. Check at 45 minutes; if browning too much, lightly tent with aluminum foil.

Allow the bread to cool in the pan for 30 minutes, then transfer to a wire rack to cool for another hour before slicing.