This recipe is sorta-kinda-a-little inspired by Vegan with a Vengeance's "banana split pudding brownies." It is about as true to/inspired by the recipe as made-for-T.V. movies are true to/inspired by actual events that happened at some point in this world. I would go so far as to say I only ganked the recipe for the banana pudding topping, everything is is completely different (as completely different as any chocolate+sugar+flour+stabilizers basis can be). It turned out quite well. I skewed for a healthier recipe, because of that it is still complete decadent and not lacking in any way, but is cakier rather than fudgier because there is no added fat.
Peanut Butter Banana Pudding Espresso (and the Kitchen Sink!) Brownies
4 ounces baker's choclate squares
4 mashed very ripe bananas
1/2 cup peanut butter
1/2 cup sugar (use 1 cup if not using the stevia recommended below)
1 T vanilla extract
3 dropper fulls of liquid stevia or enough to achieve desired sweetness (I used chocolate flavor ed stevia but you can also add a dash of chocolate extract)
1 t instant espresso
3/4 cup whole wheat flour
1/4 cup cocoa powder
1/4 t baking soda
1/4 t salt
For the topping layer:
3 mashed very ripe bananas
2 T sugar
1/4 c vanilla almond milk
1 t vanilla extract
1 T arrowroot powder
Preheat oven to 350 degrees. Spray or grease a 9x13 baking pan.
To make the brownie batter:
Melt the chocolate in a double boiler. While the chocolate melts, mix the rest of the "wet" ingredients, until smooth. Add the melted chocolate and continue to mix.
Combine the dry ingredients and add to the banana mixer until pretty consistent, mixture will be a little gummy. Don't worry :). Spread the mixture out in the baking dish.
In a clean bowl mix the topping layer ingredients together, and spread atop the brownie mix.
Bake for 30 minutes, remove from oven, let cool. Cut up and can serve with diced up bananas and cashew cream or other non-dairy whipped or delish topping, or just enjoy plain!