Recipe from Cookie Madness.  Here’s how it came out:

I played this recipe pretty much straight without adapting it.  I do quite like bananas, so I used 3 bananas instead of 2 and cut the milk down to half a cup.  This bread is very mild and sweet, not oppressively peanut-buttery at all, and is plenty moist since it has five wet ingredients.  It tastes very wholesome, that’s what.  It didn’t blow me away, but it’s something I’d like to keep in my recipe box.

Here’s another shot, to illustrate crumby texture:

And here’s the recipe:

Peanut Butter and Banana Bread with Chocolate Chips

2 1/2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe large bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 Tablespoons vegetable oil
1 teaspoon vanilla
1 egg, slightly beaten
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Spray two 9×5 inch loaf pans with flour-added cooking spray.

Stir flour, sugars, baking powder, salt and cinnamon together in a large mixing bowl.

Combine mashed bananas, milk, peanut butter, oil, vanilla and egg in a second bowl. Add banana mixture to flour mixture, stirring just until combined. Stir in chocolate chips. Pour batter into the two loaf pans and bake on center rack for 50 to 55 minutes or until a toothpick or cake tester inserted in the middle comes out clean.

Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before serving.