Instructions

• Preheat the oven to 350°F. Spray an 8×4-inch loaf pan with cooking spray and set aside.
• Make the crumb topping: in a small bowl combine 2 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 cup all-purpose flour. Drizzle 1/4 cup melted unsalted butter over the dry mixture and stir with a fork or spoon until coarse crumbs form. Set the crumb topping aside.
• In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1/2 cup unsalted butter (room temperature) and 1 cup granulated sugar together until well combined and slightly fluffy, about 1–2 minutes.
• Add the 2 eggs, 1 teaspoon vanilla extract, and 1 cup Greek yogurt to the butter-sugar mixture. Continue mixing until the batter is light and fluffy, about 2 minutes.
• In a separate bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
• Reserve about 1 tablespoon of the dry flour mixture and add that tablespoon to the chips: combine 1/2 cup semi-sweet chocolate chips and 1/2 cup peanut butter chips in a small bowl and toss with the reserved tablespoon of flour to coat. This helps prevent the chips from sinking.
• Add the remaining dry flour mixture to the batter and mix just until incorporated. Do not overmix.
• Gently fold the coated semi-sweet chocolate chips and peanut butter chips into the batter with a spatula.
• Pour the batter into the prepared loaf pan and spread it evenly. Break the reserved crumb topping into pea-sized pieces with your hands and sprinkle it evenly over the top of the batter.
• Bake for 50–60 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
• Cool the cake completely in the pan on a wire rack before removing it from the pan.
• Once removed, sprinkle the top with the 1/2 cup mini milk chocolate chips and dust with powdered sugar just before serving.