1. Preheat oven to 375 degrees F (180 degrees C). Spray a loaf pan with cooking spray and line it with parchment paper. This will make it easier to pull out the bread later.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
3. In a large bowl, mash the bananas until there are no chunks left. Mix in the eggs, sugar, peanut butter, oil, applesauce, and vanilla. Gradually mix in the flour mixture. I usually add the flour in 3 batches. Divide the batter into two bowls.
4. Melt the chocolate chips in the microwave. Start by heating it for 30 seconds, then continue heating it in 15-second intervals until nearly all the chips have turned glossy. Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture. Mix the chocolate with one half of the batter.
5. Pour the batter into the loaf pan, alternating between the light and dark batters. Using a knife, toothpick, or a skewer, swirl the batter on the top. You don't need to overwork it, but you just want to create a bit of a pattern.
6. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes before pulling it out of the pan.

Prepare the Pecan Praline:

1. In a small saucepan, melt the butter. Then add sugar and milk, and mix everything together until everything looks like a sauce. Turn off the heat, and stir in the vanilla and pecans. Pour the sauce over the bread.