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1
Make the banana splits Preheat the oven to 325.
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2
Line the bottom of a 9-by-13-inch metal baking pan with parchment paper.
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3
In a small bowl, whisk the sugar, with the flour, baking powder and salt.
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4
Make the banana splits In a saucepan, stir the chocolate and butter over very low heat until melted; let cool slightly.
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5
In a large bowl, whisk the eggs with the sour cream and vanilla.
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6
Whisk in the dry ingredients, then the melted chocolate mixture.
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7
Transfer 2 tablespoons of the batter to a small bowl and stir in the peanut butter.
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8
Make the banana splits Scrape the batter into the prepared baking pan and dollop the peanut butter over the top.
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9
Swirl in the peanut butter, but don't overmix.
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10
Bake the brownies for 45 minutes, or until risen and the top is lightly cracked and glossy; the brownies will still be jiggly.
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11
Transfer the pan to a rack to cool, then refrigerate until the brownies are chilled, at least 2 hours.
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12
Cut into 18 rectangles.
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13
Make the banana splits In a large skillet, melt the dulce de leche over moderate heat.
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14
Add the bananas and cook, turning occasionally, until heated through, about 3 minutes.
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15
Set 8 brownies on individual plates and top with the bananas and dulce de leche.
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16
Spoon the ice cream and whipped cream alongside, top with the crushed peanut brittle and serve.
