Preheat oven to 350°F. Line a large loaf pan with tin foil or parchment paper.
In a large bowl, using mixer, mix together the sugars, mashed bananas, slightly melted peanut butter, olive oil, milk and eggs.
Stir in cocoa, baking powder & soda and salt into the wet mixture until combined.
Start adding in the flour gradually, using mixer on low speed until just combined.
Pour batter into loaf pan and bake for 50-55 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 20 minutes.
Once the loaf has cooled slightly, top with peanut butter and chocolate by melting each in separate microwave-safe bowls for 30 seconds, then stir until creamy and runny.
Heat for an additional 15 seconds if needed. Drizzle each over loaf. (Use pastry bag or ziplog bag with small hole cut out of corner if you want to drizzle smaller lines. I found the Nutella wasn't as runny as the peanut butter, so I did use the bag method for drizzling.)
Add mini chocolate and peanut butter chips and serve warm, room temp or refrigerated.
Or you can serve the chocolate and peanut butter glazes when serving cake slices individually.