Begin by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan with butter or non-stick spray.
Use a fork to mash the bananas in a large bowl until mostly smooth, leaving some small lumps for texture.
Add the peanut butter to the mashed bananas and stir until combined, creating a fragrant, slightly oozy mixture.
Stir in the sugar, then crack in the eggs and add vanilla extract. Mix everything together until smooth and slightly thickened, about 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt if using.
Gradually fold the dry ingredients into the banana-peanut mixture with a spatula until just combined—avoid overmixing to keep the batter light.
If desired, gently fold in chopped nuts or chocolate chips for extra texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake for 55–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil mid-baking.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely for at least 15 minutes before slicing.
Slice the loaf with a serrated knife, revealing a moist, fudgy crumb with specks of banana and peanut butter, and enjoy!
