Preheat your oven to 350 degrees Fahrenheit. Grease a standard loaf pan with butter or non-stick spray. In Bend, I often find the dry air affects browning. So I keep a close eye on the oven.

In a large bowl, mash the bananas until they are mostly smooth with just a few small chunks left for texture.

Stir in the melted butter and the creamy peanut butter. Use a whisk to ensure the peanut butter banana loaf base is completely uniform. Whisk in the sugar, egg, and vanilla until the mixture looks glossy and smells like a dream.

Sprinkle the baking soda and salt over the wet mixture. Then gently fold in the flour. Be careful not to overmix. We want a tender bite, not a tough one. If you want a peanut butter swirl banana bread effect, you can drop spoonfuls of extra peanut butter on top and swirl with a knife before baking.

Pour the batter into your prepared pan. Bake for 50 to 60 minutes. Your home will start to smell like a cozy bakery. The loaf is done when a toothpick comes out clean and the top is golden like the late summer sun over the Cascades.

Let the bread cool in the pan for 10 minutes before moving to a wire rack. This helps the structure set. For an even more decadent treat, you might try my Reeses peanut butter banana bread recipe next time.