Begin by preheating your oven to 350°F (175°C).
Grease your loaf pan with a little butter or line it with parchment paper.
In a large mixing bowl, combine the softened butter and brown sugar (or natural sweetener) and beat until light and fluffy.
Crack in the eggs and pour in the vanilla extract, mixing until well combined.
Mash the ripe bananas until smooth and fold them into the butter-sugar mixture.
Add the powdered peanut butter (or regular peanut butter) and blend until fully integrated.
In another bowl, whisk together the spelt flour, baking powder, bicarbonate of soda, cocoa powder, and a pinch of salt.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Stir in the honey and chocolate chips, folding them gently into the batter.
If your batter seems too thick, add warm water a tablespoon at a time until you reach your desired consistency.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick comes out clean.
Once baked, let the banana bread cool in the pan for about 10 minutes, then transfer it to a cooling rack.
