Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×5-inch baking dish with parchment paper.

Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, vanilla extract, maple syrup, and melted butter. Mix well.

Add Dry Ingredients: In a separate bowl, whisk together the flour, powdered peanut butter, baking powder, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Remove from Pan: Allow the banana bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Make the PB Drizzle: In a small bowl, mix the powdered peanut butter with water until you reach a drizzling consistency.

Drizzle PB on Top: Drizzle the PB mixture over the cooled banana bread.

Slice and Enjoy: Slice the banana bread and enjoy! This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.