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Pre-heat the oven to 350F/180C and line your baking tin or dish with baking paper. (I used a medium-sized dish, about 12 inches by 8 inches.)
Mix together the butter & sugar with a handheld mixer or in a food processor until creamy. Add the eggs one by one with the mixer/motor still running until well combined.
Add the bananas & yoghurt and stir in well, then add the flour(s), walnuts/almonds, salt & baking powder and mix until combined. Don’t over-mix.
Stir in the chocolate chunks, then pour the batter into your baking dish.
Now for the fun part! ‘Melt’ your peanut butter by heating it in the microwave for ten seconds at a time (or in a bowl over some boiling water), then pour or spoon it over the top of your batter (in splodges, not evenly). Then take a knife and drag it pretty roughly through the batter in different directions so that the peanut butter and cake batter combine a little & form a swirly pattern.
Bake for about 55 minutes (check after about 35 minutes and every 5 to 10 minutes after that) or until a skewer or knife poked into the cake comes out with cooked crumbs on it.
Leave to cool, then cut into square pieces and serve. Alternatively, serve when still slightly warm, with vanilla ice cream.