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
1/4 teaspoon ground cinnamon
2 large, ripe bananas, mashed (1 cup)
1 cup milk
3/4 cup chunky peanut butter
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg , slightly beaten
1 cup milk
Chocolate pieces
Peanut Butter Frosting

Preheat oven to 350 degrees F. Grease and flour two 8 x 4-inch loaf pans.

In a large mixing bowl stir together flour, sugars, baking powder, salt and cinnamon.

In another bowl combine mashed bananas, milk, peanut butter, oil, vanilla extract, and egg. Add to flour mixture, stirring just till combined. Stir in chocolate pieces. Pour batter into prepared pans. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean.

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

To serve, frost with Peanut Butter Frosting. If desired, top with crushed peanuts and miniature semisweet chocolate pieces. Slice to serve. Yields 24 slices (12 slices per cake)

Peanut Butter Frosting
3 tablespoons chunky peanut butter
2 tablespoons butter or margarine
1 cup sifted confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

In a small saucepan melt chunky peanut butter and butter or margarine. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in milk. Add more milk, if necessary, until of spreading consistency.

Makes about 1/2 cup.

Nutrition facts per slice: 235 calories, 10 g total fat (3 g saturated fat), 10 mg cholesterol, 190 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein

Daily Values: 2% vitamin A, 2% vitamin C, 7% calcium, 7% iron