1cup(227g)mashed ripe bananas (about 3 medium bananas)
½cup(106g)light brown sugar
½cup(113g)melted butter or oil (see note)
½cup(128g)peanut butter (see note)
1 ½cups(213g)all-purpose flour (see note for whole wheat)
1cup(170g)chocolate chips (optional)
Preheat the oven to 350 degrees F. For dark-coated pans, reduce oven temperature to 325 degrees. Lightly grease a 9X5-inch loaf pan. You can also line the bottom with parchment paper (with overhangs on the long edges) for easy removal.
In a large bowl, add the bananas, granulated sugar, brown sugar, butter or oil, sour cream, peanut butter, eggs, and vanilla. Whisk until well-combined.
Add the flour, baking soda, salt and chocolate chips (if using) and stir until just combined and no dry streaks remain. Don't over mix.
Spread the batter in the prepared pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
Let the bread cool for 10-15 minutes. Gently remove from pan to a cooling rack to cool completely. (The peanut butter flavor of this bread is better when the bread is cool - or even the next day.)
Pan Size: this makes a very full, large 9X5-inch loaf. You could also fill an 8 1/2-X4 1/2-inch loaf pan a little more than halfway with batter and use the rest of the batter for muffins or mini loaves.Bananas: for the best banana flavor, use bananas that are spotty brown (no signs of green!). Butter vs. Oil: I like this bread best when using melted butter, but a neutral flavored oil works well, too, like canola, avocado or vegetable. You can also try subbing part of the oil with applesauce.Peanut Butter: I haven't tried this bread with natural peanut butter or crunchy peanut butter (both have a tendency to dry out baked goods). I also haven't tried it with a peanut butter substitute like almond, cashew or sun butter. I've only ever made it with every day peanut butter (like Jiffy). Whole Wheat Flour: I've made this bread with 50% white whole wheat flour with really good results.