Preheat oven to 325 F. Brush the wells of two donut pans with melted coconut oil, set aside

In a small bowl whisk together the flour, baking powder, baking soda and salt. Set aside,

In another bowl melt the peanut butter and butter together, and stir until smooth. Stir in the brown sugar. Let cool slightly.

In a large bowl mash the bananas and add the greek yogurt and vanilla stirring until just combined. Add in the peanut butter mixture and stir again. Add in the eggs and stir until well combined. Add in the flour and stir until no flour streaks are left, fold in the chocolate chips

Using a pastry bag ( or plastic baggie with a nickel sized hole cut from one corner) fill with doughnut batter. Pipe even amounts of batter into each doughnut well. Bake for 10-12 minutes or until the tops bounce back when pressed.

Let cool in pans 2 minutes then remove to wire rack to cool completely. Cool and wash pans before brushing with butter to bake the remaining batter.

Store at room temp for 2 days or freeze up to a month.