Makes 1 loaf
1/2 cup (1 stick) butter, room temperature
Preheat oven to 350 F. Line a 8 x 4 inch loaf pan with parchment paper so there is an overhang on all sides. Butter the parchment paper. Set aside.
Make the crumble topping. In a small bowl, combine the flour, brown sugar and peanut butter using a fork, pastry cutter or your hands, blend until combined and crumbly. Set aside.
Sift together flour, baking soda and salt and set aside.
In a large bowl or mixer, cream butter and peanut butter together until blended. Add sugar and beat to combine. Add the eggs, one at a time, mixing well after each addition. Add bananas & mix until incorporated.
Add dry ingredients and stir until just mixed. Fold in chocolate chips and peanut butter chips.
Pout batter into prepared pan and cover with crumble topping. Bake for an hour to an hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.Store bread wrapped at room temperature for up to 4 days. May also be frozen.