Peanut butter chocolate banana cake

Now Summer is over  and I can't spend my evenings and weekends on the beach, the kitchen is calling me even more than normal.

I'm a huge fan of using peanut butter in baking. Put it with bananas and chocolate and you get a great flavour combination.

Ingredients
120 ml sunflower oil
225 grams light brown muscovado sugar
3 large eggs
225 grams self-raising flour
2 medium bananas (ripe)
150 ml natural yoghurt
50 grams chocolate chips
3 large reese's peanut butter cups - if you can't get these (my local Tesco had sold out) then use a little more peanut butter and chocolate chips. 
70 grams smooth peanut butter 50g for cake, 20g for top

Preheat oven to Gas4/180C.  Line a 2lb loaf tin with baking paper (or use a ready made loaf tin liner).

Using a whisk, mix together the oil, sugar and eggs (1 at a time).  Beat in the 50g peanut butter.

Sift flour into bowl and fold into mixture.

Mash bananas and fold into mixture with the natural yoghurt.

Chop peanut butter cups and fold into mixture, along with the chocolate chips.  Pour mixture into loaf tin.

Melt the 20g of peanut butter on the hob or in a microwave.  Dollop the runny peanut butter on top of the mixture and swirl with a fork.

Bake for around 1hr 20 mins until a skewer inserted into the cake comes out clean.  Check cake after 1hr and place foil on top if you feel it's getting too dark.

Leave to cool and then eat!