Instructions

• Preheat the oven to 175°C (350°F). Lightly grease a loaf cake pan with cooking oil spray or softened butter; wipe off any excess and set the pan aside.
• In a large bowl, combine 1/2 cup softened butter, 1 cup brown sugar, and 2 teaspoons vanilla extract. Whisk or beat until the mixture is light in color and creamy.
• Add the 2 large eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
• Stir in the 3 medium mashed bananas, 1/2 cup powdered peanut butter, and 4 tablespoons honey until evenly combined.
• In a separate bowl, whisk together 2 cups spelt flour (or plain/all-purpose flour), 2 teaspoons baking powder, and 1 teaspoon bicarbonate of soda.
• Pour the dry ingredients into the wet ingredients and gently stir until just combined. Do not overmix.
• Fold in 1/2 cup dark or semi-sweet chocolate chips until distributed evenly through the batter.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 55–60 minutes, or until the top is firm and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
• Remove the loaf from the oven and let it cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.
• To make the frosting/topping, combine 4 tablespoons unsweetened cocoa powder, 2 tablespoons powdered peanut butter, and 3 tablespoons sugar in a small bowl.
• Add 6 tablespoons warm water to the topping mixture and stir until smooth. If the frosting is too thick, add additional warm water, 1 tablespoon at a time, until you reach your desired spreadable consistency (use 6–8 tablespoons total as needed).
• When the loaf is completely cool, spread the frosting over the top. Allow the frosting to set briefly before slicing and serving.