Preheat the oven to 350 degrees Fahrenheit, and line a 9" x 5" loaf pan with parchment paper.

Mash the bananas in a large bowl until creamy. Stir in the peanut butter until well combined. Note: If your peanut butter is cool from sitting in the refrigerator, microwave it for 30 seconds, or until it is easier to stir.

Mix the coconut sugar, pure vanilla extract, and egg into the peanut butter banana mixture.

In a separate bowl, combine the flour, baking powder, ground cinnamon, and sea salt (dry ingredients). Mix the flour mixture into the wet ingredients, then stir in the chocolate chips.

Spread the peanut butter banana bread batter into the prepared loaf pan in an even layer. If you’d like, sprinkle extra chocolate chips on top of the bread.

Bake on the center rack of the preheated oven for 50-60 minutes (I do 55), or until it is golden brown and baked through. If at any point the bread starts to brown up too much, you can cover the bread pan in aluminum foil to prevent any additional browning. Insert a digital thermometer into the center of the bread to check its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher.

Let bread cool to room temperature before slicing and serving.