Preheat the oven to 375 degrees.

Prepare muffin tins by lining with paper liners or greasing well with shortening.

In a medium sized mixing bowl, mix together the mashed bananas, (reserve one heaping Tablespoon of finely mashed banana for the French toast topping mixture) sugar, vegetable oil, eggs, and vanilla.

Stir in remaining dry ingredients and mix until all ingredients are just moistened.

Divide the batter evenly among the muffin cups, filling 2/3 full and then set aside.

To make the French toast topping, remove the crusts from the bread and cut into cubes.

In a medium sized mixing bowl, whisk together the milk, egg, vanilla, and reserved heaping Tablespoon of mashed banana to make the French toast batter.

Place the bread cubes in the batter, turning so every piece is evenly coated with batter.

Place one heaping Tablespoon of the French toast topping onto the top of each muffin.

Sprinkle a teaspoon of peanut butter chips onto the top of each muffin, pushing lightly into place, if desired.

Bake at 375 degrees for 18-22 minutes or until the tops are lightly brown and set.