1. Preheat the oven to 350ºF.
2. Grease a 9×5-inch loaf pan with nonstick cooking spray
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, mash the ripe bananas ( I like to use a potato masher) Next add the peanut butter and melted butter and stir together until well combined. Stir in the brown sugar, egg, and vanilla and mix until well combined
5. Now stir the dry ingredients into the wet ingredients, but be careful to NOT over mix the batter.
6. Pour batter into your prepared pan and pop into the preheated oven.
7. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, to see if it is done. You never know…some ovens are VERY efficient!
8. When inserted toothpick comes out clean, remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10-15 minutes and then run a knife around the edges of the bread to loosen it and make for clean removal from the pan.
9. Let the bread cool on the wire cooling rack (if you can wait) for another 15 minutes or until barely warm. Cut into slices and serve.

Note-the bread will keep on the counter, wrapped in plastic wrap, for a few days, but longer in the fridge (and it is great chilled). This bread also freezes well. I like to wait until it has cooked completely and then I cut thick slices and freeze them between pieces of wax paper in a freezer bag. This makes a great breakfast for busy weekday mornings!