Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
Peel and mash the bananas in a large mixing bowl using a fork or potato masher until they’re mostly smooth with a few small lumps.
Add the peanut butter to the mashed bananas. Stir vigorously until the mixture is oozy, fragrant, and well combined.
Stir in the honey or maple syrup, then crack in the eggs and whisk everything together until the batter is smooth and slightly glossy.
In a separate bowl, whisk together the flour, baking soda, and salt. Sift if you prefer a finer texture.
Gradually fold the dry ingredients into the wet banana mixture using a spatula, mixing gently until just combined—be careful not to overmix.
If desired, fold in chopped nuts or chocolate chips for extra texture, but keep it light to preserve the loaf’s tender crumb.
Pour the batter into the prepared loaf pan, smoothing the top with your spatula for an even surface.
Bake in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice thickly and serve plain or with an extra spread of peanut butter for a satisfying treat.
