In a large bowl, combine mashed bananas with brown sugar, egg, vanilla, milk and butter.
In separate bowl, mix all-purpose flour with whole wheat flour, baking powder, cinnamon, salt and peanut butter chips.
Stir milk mixture into flour mixture just until combined.
Pour half the batter into a buttered loaf pan.
Spoon half the jam onto the batter and use a knife to swirl the jam into the batter.
Pour the remaining batter into pan and add the remaining jam in the same manner as above.
Sprinkle the top with any leftover peanut butter chip.
Bake for 1 to 1 ¼ hrs or until a cake tester comes out clean.
Allow to cool, slice and enjoy!
Notes
Sweet Tip: Leftover banana bread makes great French toast. I like to add a little vanilla or strawberry flavoured soy milk in with my eggs and dip the banana bread slices before frying. Top with plain yogurt and a sprinkle of cinnamon sugar. Enjoy with a side of fresh berries.