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Grease a 7-inch springform pan.
Heat the 1¾ cups chocolate chips in a medium microwave-safe bowl in your microwave for
Minute. Stir vigorously. If the chocolate isn't completely melted, heat it for 15 seconds, and stir well. Repeat as needed until the chocolate is just melted. Do not overheat the chocolate.
Place the bananas, ½ cup peanut butter, and melted chocolate in your blender and puree on high until the mixture is smooth.
Scrape the chocolate-banana mixture into your prepared pan and even it out.
Refrigerate the raw cake for at least 4 hours, or until set.
Place the remaining ¼ cup chocolate chips and 2 tablespoons peanut butter in a small microwave-safe bowl. Microwave on high for 1 minute, and stir vigorously until the chocolate is melted and smooth.
Spread the peanut butter chocolate ganache on top of the cake.
Run a small knife around the edge of the pan to loosen the cake, and then release the pan side.
Cut the cake into 12 slices to serve.
You can wrap and store this no bake fudge cake in the freezer for up to 2 weeks. Remove it from the freezer 10 minutes before serving.