Line an 8 x 8 or 9 x 9 pan with foil and spray it with a non-stick spray. Preheat the oven to 350 degrees.
For the topping/filling combine 2/3 cup of brown sugar, 2 teaspoons of cinnamon, and 1 cup of peanut butter chips. Set the mix aside.
For the coffeecake use a processor to (pulse) grind 1 and 1/2 cups of (regular) oats until they are mostly smooth. Add 1/3 cup whole wheat flour, 1 teaspoon baking powder, and 1 teaspoon baking soda, then pulse a few more times.
In the mixer combine 1/2 cup butter (room temperature of course), 2/3 cup sugar, and 2 eggs. Beat the mixture until it’s smooth then add 3 tablespoons of milk and 3 mashed, ripe bananas, mix it a little more then add the flour mixture and mix until it’s just incorporated.
Pour half of the batter into the prepared pan, sprinkle with half of the topping/filling then repeat. Bake it for 40-45 minutes until a pick comes out clean.
When it comes out of the oven the top will be deliciously crunchy and the cake will be gooey with warm bananas. Devour it with coffee right then! Or if you prefer let it cool and ‘stand’ for a while before serving. If you let it cool the peanut butter chips will retain their shape when you finally do eat it, but where’s the fun in that?
Regarding the bananas, I keep a zip top bag in the freezer and when one of them gets too ripe I just peel it and stick it in the bag. Then when it’s time for a baked treat I defrost them on the counter or in the microwave.
Release your Bon Vivant and savor your life!