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1
Preheat the oven to 350u00b0F. Spray a 9-inch baking pan with non-stick spray.
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2
In a large bowl, whisk together the flour, sugar, baking soda and salt.
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3
In a separate bowl, combine the melted butter, mashed bananas, sour cream and vanilla. Pour banana mixture into the flour mixture and stir to combine. The batter will be quite stiff; if it seems a little dry, add in a heaping tablespoon more of sour cream (it worked for me). Pour into the prepared pan and smooth out the top.
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4
Bake for 25-30 minutes until a cake tester comes out clean.
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5
Let the cake cool for 10 minutes. Put the peanut butter in the microwave for 20 seconds to soften it a little, then pour it on top of the cake and spread it all over in a thin layer with an offset spatula or knife. Okay, at this point it already looks amazing but just wait, it gets better!
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6
Let the cake cool completely and the peanut butter set up. I put mine in the fridge to speed this process up. I am so impatient!
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7
Once the cake is cool and the peanut butter is firm, melt the chocolate chips in the microwave on medium heat until totally melted. Stir every 30 seconds or so.
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8
Pour the chocolate over the peanut butter layer and spread out in a thin layer.
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9
Stash it back in the fridge until the chocolate layer is firm.
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10
Cut and eat! Yum!
