In a high-sided skillet, add the peanut oil. Turn the burner on to medium and heat for at least 5 minutes.
Slice the bananas in half, then slice lengthwise. You should have 8 banana quarters.
Tightly roll each banana in a tortilla and secure with toothpicks (see photos).
In a small bowl, combine sugar and cinnamon. Dump it onto a large plate. Line another large plate with paper towels.
Test the oil by adding a small scrap of tortilla. If it immediately starts to bubble, the oil is ready.
Add the wrapped bananas 4 at a time. Fry for 1 minute, then flip and fry for one more minute, or until light brown.
Remove the churros to the paper-towel lined plate, but only for a few seconds. Transfer them soon after to the cinnamon-sugar mixture and coat the churros well. Remove the toothpicks.
Repeat with the remaining bananas.
To make the chocolate sauce: Add 1 cup cream to a medium size microwave safe bowl. Microwave on high for 1 minute, stir, then microwave for 1 more minute, or until the cream starts to bubble on the edges.
Immediately add the chocolate chips and peanut butter to the cream. Let sit for about 1 minute, then use a whisk to stir until it is smooth. Add a big pinch of salt and combine. (If you don't like peanut butter, add 2 tablespoons butter instead.)
Dip the churros in the sauce and garnish with strawberries.