Bananas, Chocolate, and Peanut Butter. Enough said.
INGREDIENTS

3 medium-to-large very ripe bananas

1/2 cup (115 grams) butter, melted

3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/4 teaspoon table salt

1/2 teaspoon ground cinnamon (optional; I skip it)

1 cup (125 grams) all-purpose flour

1/2 cup Dutch-process cocoa powder

1/2 cut peanut butter

1 cup semisweet or bittersweet chocolate chunks or chips

 DIRECTIONS

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips. Spoon in peanut butter 1/4 tsp. at a time and fold in gently.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack.

I altered this recipe.