Preparation

• Preheat the oven to 350°F. Spray or grease a 4 ½x8 ½-inch loaf pan very well.
• Mash the bananas in a mixing bowl using a fork. Whisk in the melted butter, milk, egg, and vanilla. Mix in the sugar.
• In another mixing bowl, using the hand mixer (or a whisk), beat peanut butter until smooth. Beat this into the banana mixture. Scrape the bowl down and beat in the baking soda, salt, and cinnamon (if using).
• Fold in the flour until completely combined, followed by the chocolate chips.
• Spread the batter in the prepared pan and bake at 350°F on the center rack of the oven for 55 to 60 minutes, or until the bread is deeply golden and a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and place on a rack to cool completely before turning out.
• Store the leftover bread wrapped well in plastic at room temperature for 3 days. Leftovers are great toasted lightly in a pan with butter.