Late night inspiration

There were a few days there when I was having a lot of trouble staying asleep. For some reason, I started waking up around 2am - and I think everyone can agree that at 2am your body is hungry... In one of these instances I started brainstorming something that would be wonderfully decadent and incorporate the bananas we had sitting on our countertop. The result was kind of a hodgepodge of different recipes and ideas and I think it was entirely successful!
If you don't like chocolate, bananas or peanut butter, this is not the dessert for you. But if you love a crisp peanut butter cookie crust with a soft, chocolate banana filling on top of more peanut butter cookie, this is what you've been waiting for.

For this recipe, make the dough/mixture for the three layers first and then follow the instructions at the end. It's easier when everything's laid out in front of you! 


Peanut Butter Chocolate Banana Bars

Peanut butter cookie layer
From Joy the Baker 
 1/2 C butter, softened
3/4 C peanut butter (smooth or crunchy)
1/3 C packed brown sugar
1/3 C granulated sugar
1 egg
1 tsp vanilla extract
2 Tbsp milk
3/4 C whole wheat flour
3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp salt 

Directions: Cream butter, sugars and peanut butter in a large bowl until light and fluffy (2-3 minutes). Beat in milk, egg and vanilla. Sift together the flours, baking soda and salt, then gradually beat into peanut butter mixture. 

Chocolate banana layer 
1 1/4 C all-purpose flour
1 C whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 C butter, softened
1/2 C granulated sugar
1 C packed brown sugar
1 tsp vanilla extract
2 ripe bananas, mashed
2 C chocolate chips or chopped chocolate 

Directions: Beat butter, sugars and vanilla until light and fluffy. Add mashed bananas and blend well. Gradually beat in flour, baking soda and salt mixture, then chocolate. 

Dark chocolate ganache layer
Melt 1/4 C butter and 1/4 C chopped dark chocolate in a bowl in the microwave. Cook for 30 seconds, then stir and repeat until mixture is liquid and well-blended. 

Assembling and baking the bar
1. Preheat oven to 375 degrees and nonstick spray an 8x8 baking pan.
2. Spread half of the peanut butter layer into the bottom of the pan, using your fingers to make an even layer that covers the entire surface.
3. Pour chocolate ganache on top of peanut butter layer, using spoon to spread it evenly. The recipe makes a lot so add ganache to taste - you probably won't use it all.
4. Spread banana chocolate layer on top of ganache, spreading it using your fingers and making sure not to stir up too much of the ganache layer
5. Because the peanut butter dough doesn't spread easily, crumble the remaining dough on top of the last layer, trying to evenly cover the surface. It will spread a little bit, and also allow some of the other layers to peek through (pretty!).
6. Bake for 20-25 minutes until the top is deep golden brown and the mixture is set when you slide the pan back and forth. Let cool completely - the middle will be a little soft. These are actually best eaten the day after, so you'll have to at least let a few pieces last till the next day!