Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).
• Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

Mix the Wet Ingredients

• In a large mixing bowl, mash the ripe bananas until mostly smooth.
• Add the melted butter, creamy peanut butter, and brown sugar. Whisk until combined.
• Mix in the eggs, vanilla extract, and sour cream until the mixture is smooth and creamy.

Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• Gradually fold the dry ingredients into the banana mixture.
• Mix gently until just combined, being careful not to overmix.

Add the Chocolate and Peanut Butter

• Fold in the chopped Reese’s peanut butter cups, chocolate chips, and peanut butter chips.
• Reserve a small handful of chopped peanut butter cups and chocolate chips for the topping.

Fill the Loaf Pan

• Pour the batter into the prepared loaf pan and spread it evenly.
• Sprinkle the reserved peanut butter cups and chocolate chips over the top.

Bake the Banana Bread

• Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
• If the top browns too quickly, loosely cover the loaf with aluminum foil during the final 15–20 minutes.
• Remove from the oven and let it cool in the pan for 15 minutes.

Add the Peanut Butter Drizzle

• Warm the peanut butter in the microwave for 10–15 seconds, stirring until smooth and pourable.
• Drizzle it over the cooled banana bread.
• Add extra chopped peanut butter cups or peanuts if desired.