3/4 cup semi-sweet chocolate chips (1/2 cup if you prefer less chocolate)
Peanut Butter Icing:
3/4 cups powdered sugar
3-4 Tbsp PB&Me
2-3 Tbsp heavy cream (or enough to achieve a thick drizzling consistency)
1/4 tsp vanilla extract
Preheat the oven to 350. Grease one 9x5 pan or two 8x4 pans.
In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
In a large bowl, cream butter and sugar together until light and fluffy.
Add in eggs and beat until mixed.
To the wet ingredients, sift in flour, baking soda, and salt.
Stir until just combined.
Pour in mashed bananas, and mix until combined. Add in chocolate chips; stir.
Bake at 350 for 35-40 minutes (for two 8x4 pans) or until cake tester comes out clean with just a few moist crumbs stuck to it. If using one 9x5 pan, bake at 350 for 30 minutes; then lower the temp to 325 and bake for 15-20 or until cake tester comes out clean with just a few moist crumbs stuck to it.
Allow to cool for 10 minutes. Move to a wire cooling rack.
Peanut Butter Icing
In a bowl, beat PB&Me, powdered sugar, heavy cream, and vanilla extract with an electric mixer to create a thick drizzle consistency.
When your banana bread has cooled, drizzle (or dunk) banana bread with icing.