(Vegan) Peanut Butter-Chocolate Chip Banana Bread

This can be made standard or vegan or dairy free... my modifications are noted by the bold italics.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe mashed bananas
• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter, melted   
• (3 tablespoons non-dairy margarine, I used Nucoa brand)
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 large eggs 
• (I used the equivalent to this in egg substitute)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk 
• (I used Blue Diamond Vanilla almond milk)
• 1 cup chocolate chips 
• (check ingredients, most store brands are made with soy and are vegan)
• 1/2 cup chopped unsalted  
• (mine were salted so I rinsed them off in a strainer and patted them dry)
• 1 1/2 teaspoons turbinado sugar, optional

Preheat oven to 350 degrees F. Oil and flour a 9 inch loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons margarine, granulated sugar and brown sugar until creamy, about 2 minutes; stir in eggs (replacer) and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips and peanuts.

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool completely before removing from the pan and slicing ... or take it out immediately and force it upon others like I did.

Modified from original source:
http://www.sugarplumblog.net/2009/05/peanut-butter-chocolate-chip-banana.html

Layered Mocha Chocolate Chip Cookie Dough Brownies

Ingredients:

For Brownies:

1/2 cup all-purpose flour
1 tablespoon dark or Dutch-processed cocoa powder
2 tablespoons espresso powder or strong brewed coffee

1/2 teaspoon salt
3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
1/3 cup unsalted butter, cut into cubes
2/3 cup light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla

For Cookie Dough:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini semisweet chocolate chips

For Chocolate Glaze:

3 1/2 ounces (1 bar) dark or semisweet chocolate, chopped
3 tablespoons unsalted butter, cut into cubes

1 tablespoon espresso powder (cooled strong coffee)

Directions:

Preheat oven to 350 degrees F. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two sides.

To make the brownies, sift together flour, cocoa powder, espresso powder (coffee) and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a bowl set over a saucepan of gently simmering water. Stir until smooth, then remove from heat. Add brown sugar and whisk until sugar is dissolved and mixture has cooled slightly. Whisk in eggs and vanilla. Using a large rubber spatula, fold flour mixture into chocolate mixture until just incorporated. Pour into prepared pan. Bake 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Transfer pan to a wire rack to cool completely.

For the cookie dough, in a large mixing bowl beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Add flour and salt and stir until incorporated. Stir in chocolate chips. Gently spread dough onto cooled brownies, smoothing the top into an even layer. Refrigerate while you prepare the glaze.

For the glaze, gently melt chocolate, espresso powder (coffee) and butter together in a double boiler or a small saucepan set over low heat. Stir until smooth. Pour over cookie dough, carefully spreading into a thin, even layer. Return pan to refrigerator and chill until set, about 30 minutes.

To remove brownies from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares.

Refrigerated in an airtight container, brownies will keep for up to 3 days.

Slightly modified from source:
http://www.cookingchanneltv.com/recipes/chocolate-chip-cookie-dough-brownies-recipe/index.html