1 1/2cupsbite-sized peanut butter cups, or chopped peanut butter cups (I used Reese's)230g
3ouncespremium dark chocolate, choppedI used 1 cup/155g Ghiradelli Bittersweet Chocolate Chips
Preheat oven to 350°F.; spray two 9”X5” loaf pans with cooking spray.
In a large bowl, whisk together 2 ¾ cups flour, baking soda, salt, and cinnamon; set aside.
Fit a stand mixer with the paddle attachment. Beat the bananas, peanut butter, yogurt, eggs, oil, brown sugar, and vanilla until well blended, about 2 minutes. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Toss the peanut butter cups in the remaining ¼ cup flour and stir into the batter. Stir in the chopped chocolate.
Divide the batter evenly between the two loaf pans. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.