Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray or butter. You can also use parchment liners.

Cube the bread: Cut day-old bread into 1-inch cubes. If your bread is fresh, spread the cubes on a baking sheet and toast for 5–7 minutes to dry them slightly.

Mash the bananas: In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.

Whisk the custard: Add peanut butter, eggs, milk, maple syrup (or brown sugar), vanilla, cinnamon, salt, and baking powder to the bananas. Whisk until smooth and well combined.

Combine with bread: Add the bread cubes to the bowl. Gently fold until every piece is coated. Let it sit for 5 minutes so the bread absorbs the custard.

Add extras (optional): Fold in a handful of mini chocolate chips or chopped nuts. Keep it gentle to avoid breaking the bread too much.

Fill the muffin tin: Divide the mixture evenly among the 12 cups. Press down lightly so each cup is compact and level. Top with extra banana slices or a sprinkle of coarse sugar if you like.

Bake: Bake for 22–28 minutes, until the tops are golden and the centers feel set when gently pressed. A toothpick should come out mostly clean.

Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. This helps them firm up and release cleanly.

Finish and serve: Enjoy warm as-is, or drizzle with a little maple syrup or melted peanut butter. A dollop of yogurt is great too.