1-Getting started: Begin by preheating your oven to 350°F (180°C) and lining an 8×4-inch loaf pan with parchment paper, adding an overhang for easy removal. Spray the pan with cooking spray to prevent sticking and set it aside for now.

2-Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well mixed; this helps the leavening agents work evenly.

3-Mix wet ingredients: Then, in a large bowl, whisk the mashed bananas and peanut butter until they form a smooth mixture. Add the melted butter, sugar, sour cream, milk, vanilla bean paste, and egg, whisking everything until it’s fully combined.

4-Combine: Once your wet ingredients are ready, stir in the dry ones just until combined to keep the bread tender. Gently fold in the chocolate chips to spread them out without overmixing.

5-Bake: Pour the batter into your prepared pan, smooth the top, and sprinkle on turbinado sugar if you want that extra crunch. Bake for 50 to 60 minutes until the loaf is deeply golden brown and a toothpick comes out clean. Let it cool completely in the pan on a wire rack before slicing for the best results.