Preheat oven to 350°F. Spray a 9x5 inch loaf pan with baking spray, and line with parchment paper, leaving enough overhang to help lift the loaf out.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, 3/4 cup peanut butter, white and brown sugar, oil, eggs, and maple extract. Mix until combined.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.

Add the dry ingredients into the banana mixture until it’s all incorporated, being careful not to overmix the batter. Pour batter into the prepared pan.

Optional: just before pouring the batter into the loaf pan, stir in mini chocolate chips or chopped peanuts.

Microwave the remaining 2-3 tablespoons of peanut butter for about 10 seconds until melted. Drizzle it over the top of the batter and use a toothpick or chopstick to lightly swirl it.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Check around the 60-minute mark; if the top starts to brown too much, lightly tent with foil.

Let cool in the pan for about 10 minutes, then use the overhanging parchment paper to lift the bread out. Place on a cooling rack and allow to cool completely before slicing.

To store in the freezer, wrap tightly with plastic wrap and place in a freezer ziplock bag. It will keep well for a couple of months.