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Preheat the oven to 350°F (177°C) and generously grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 3 minutes.
Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract.
Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix.
Gently fold in the chocolate chips.
Pour and spread batter evenly into prepared loaf pan.
Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean.
Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan.
Optional Topping: Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. Drizzle over cake.