Veganized from "Heirloom Baking with the Brass Sisters."
1-1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2-1/2 teaspoons egg replacer
2/3 cup EarthBalance butter
3/4 cup brown sugar
1 cup vegan sour cream
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup peanut butter
1/2 cup semisweet chocolate chips, melted
3/4 cup semisweet chocolate chips for topping
Preheat oven to 375 degrees. Line a 9x13 cake pan with foil; grease with shortening. Sift together the flour, baking powder, salt and egg replacer. In a mixer bowl, cream butter and sugar; add sour cream, vanilla and bannana and beat until smooth. Add sifted dry ingredients and combine. Divide the batter in half. Add peanut butter to one half and the melted chocolate to the other, mixing thoroughly. Spread the chocolate batter evenly in the bottom of the prepared pan. Gently spread the peanut butter layer on top of the chocolate layer. Bake 18 minutes or until tester inserted in the middle comes out clean. Remove pan from oven and sprinkle the remaining chocolate chips over the top. Let sit 5 minutes for chocolate chips to soften and melt. Then spread the choclate evenly over the top. Cool on rack for 20 minutes more and then refrigerate 1 hour before cutting into pieces. Store between waxed paper in a covered container in the refrigerator.
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