cream butter/peanut butter/sugar until fluffy, add eggs and bananas and mix well. mixture should look soupy and unappetizing. combine dry ingredients in separate bowl, gradually add until just mixed, scrape the bottom and sides and remix. grease a regular 8 1/2″ x 4 1/2″ loaf pan or two mini pans [i doubled the recipe and used my 4-cavity mini loaf pan] and divide batter among pans. top with chocolate chips and sparkling sugar.
bake at 350 for 40-60 minutes depending on size of pan. since its banana bread it will inevitably burn on the top before the middle is done. poke that ish with toothpicks like your life depends on it. nothing more disappointing than gorgeous banana bread that is raw in the middle. if its getting too dark, top it with some tin foil [squishing the chocolate chips in the process…] and keep on cookin.
