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1
Preheat oven to 350F, line a 9-by-9-inch baking pan with aluminum foil, and spray with cooking spray; set aside.
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2
In a large microwave-safe bowl, melt the butter, about 60 to 90 seconds on high power.
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3
To the melted butter, add the peanut butter and heat for about 20 seconds on high power to melt it.
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4
Stir the mixture until combined and smooth.
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5
Add the sugars and whisk or stir to combine.
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6
Add the egg, sour cream (thicker Greek-style yogurt may be substituted), and vanilla and whisk until smooth and free from streaks.
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7
Add the bananas and stir to incorporate.
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8
Add the pudding mix and stir to incorporate.
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9
(Note: Dont make the pudding as directed on the box; simply use the powder as a dry ingredient.
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10
The pudding mix powder may be omitted; however, it adds softness, moisture, vanilla flavor, and some sweetness to the cake and I consider it to be the secret ingredient to this cakes success.)
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11
Add the flour, baking soda, and salt and stir until just combined.
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12
Do not overmix because it overdevelops the gluten, resulting in a tough cake.
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13
Pour batter into prepared pan and bake for about 35 minutes, or until top is golden, set in the middle, edges have slightly pulled away from the sides of the pan, and a toothpick inserted in the center comes out clean.
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14
Allow cake to cool in the pan for at least 20 minutes before removing and serving.
