Banana Snack Cake with Peanut Butter Chocolate Topping

Preheat the oven to 350ºF. Spray a 9-inch baking pan with non-stick spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

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.

Bake for 25-30 minutes until a cake tester comes out clean.

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!

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!

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.

Pour the chocolate over the peanut butter layer and spread out in a thin layer.

Stash it back in the fridge until the chocolate layer is firm.

Cut and eat! Yum!