Prepare the pan. Preheat the oven to 325°F convection (with fan) or 350°F standard (no fan). Spray a 1-lb loaf pan generously with cooking spray or spread softened butter over the entire interior surface. Pour a few tablespoons of granulated sugar into the bottom, then tilt and tap the pan to evenly coat all sides and the bottom.

Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Mix the wet ingredients. In a large mixing bowl, combine mashed bananas, eggs, vanilla extract, sugar, honey, milk, and peanut butter. Whisk vigorously until the mixture is smooth and well combined. The peanut butter should be fully incorporated with no streaks remaining.

Combine dry and wet ingredients. Add the flour mixture to the peanut butter-banana mixture. Using a whisk or wooden spoon, fold together until just combined with only a few small lumps remaining. Be careful not to overmix! The batter will be thick but pourable.

Pour into the prepared pan. Pour the batter into your prepared loaf pan and spread it out evenly with a spatula. If using, sprinkle chopped roasted salted peanuts over the top. You could also add banana slices or chocolate chips at this stage.

Bake for 65-75 minutes in the preheated oven, or until a cake tester or toothpick inserted into the center comes out with just a few moist crumbs clinging to it.

Cool. Let the bread cool for 20-30 minutes. Run a knife around the edges if needed, then turn the loaf out onto a wire rack to cool completely before slicing. This cooling time is essential for the best texture!