For the filling

In a medium bowl, whisk together the filling ingredients. You should be able to do this by hand but you can use a hand mixer if necessary.

Place in the refrigerator while you prepare the banana bread batter.

For the chocolate chip banana bread

Preheat oven to 325-350 degrees F. Coat a 9″x 5″ loaf pan with cooking spray. Set aside.

In a large bowl mix together the bananas, sugar, oil, sour cream, and eggs.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the banana mixture, mixing until just combined.

In a small bowl mix the mini chocolate chips with a scant 1 teaspoon of flour. Make sure the chips are coated with flour – this will prevent them from sinking to the bottom during the baking process. Sift out the excess flour then gently fold the chocolate chips into the batter.

To assemble and bake

Pour half the banana bread batter into the prepared loaf pan.

Gently add the peanut butter filling and smooth the layer. Top with the remaining banana bread batter and smooth the top.

Bake for 60 to 90 minutes or until a toothpick comes out clean when inserted.

Place pan on a cooling rack and let sit for 15 minutes before turning out onto the rack to cool completely.