Preheat your oven to 180°C (350°F). Grease your loaf pan with butter or non-stick spray, then line with parchment paper for easy removal.
In a large mixing bowl, mash the bananas with a fork until smooth and fragrant. Stir in the crunchy peanut butter until the mixture feels slightly oozy and well combined.
In a separate bowl, whisk together the sifted flour and baking soda, ensuring they are evenly combined. This helps the bread rise evenly.
Add the eggs and honey to the banana mixture. Whisk everything together until just combined; the batter will be thick and speckled with bits of peanut.
Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until you see no more streaks of flour — don’t overmix, as this keeps the bread tender.
Pour the batter into your prepared loaf pan, smoothing the top with your spatula. If desired, sprinkle chopped nuts or chocolate chips on top for extra crunch and flavor.
Bake in the center of the oven for about 50-60 minutes. The top should turn a deep golden brown and crackle slightly, with a firm but springy feel when pressed.
Insert a toothpick or cake tester into the center of the loaf; if it comes out clean, the bread is ready. Remove from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack to cool completely. This helps the crumb set and prevents sogginess. The aroma of baked bananas and toasted peanut butter will fill your kitchen.
Slice with a serrated knife once cooled and enjoy the moist, nutty loaf with its delightful crunchy crust. Perfect for breakfast or an afternoon treat!
