Step 1

Melt butter in a large microwave safe bowl, about 60-90 seconds on high power. Add peanut butter to the melted butter and heat for an additional 20 sends on high power to melt. Stir the mixture until combined and smooth.

Step 2

Add the sugars and whisk to combine. Add the egg, sour cream (or Greek style yogurt), and vanilla and whisk until smooth and free from streaks. Add bananas and stir to incorporate. Add the pudding mix and stir to incorporate (do not make pudding as instructed on the box). Add flour, baking soda, and salt and stir until just combined and free of streaks.

Step 3

Pour bater into prepared pan and bake for about 35 minutes, or until top is golden, set in the middle and edges have slightly pulled away form the sides of the pan and a toothpick inserted in the center comes out clean. Allow cake to cook in pan for at least 20 minutes before removing, serving or glazing Vanilla Caramel Glaze.

Step 4

Place butter in a small pan over medium-heat to melt. Add the brown sugar to the melted butter and bring to a boil, stirring continuously. Allow mixture to boil rapidly for 2 minutes, stirring continuously.

Step 5

Remove pan from heat and add cream (the mixture will bubble wildly), whisk to combine and until bubbles subside. Add vanilla and whisk to combine.  Add confectioner sugar 1/2 cup at a time until desired glaze consistency is reached.

Step 6

Pour glaze on top, using a off-set spatula warmed with hot water and dried off spread glaze to an even finish. Place chocolate in a plastic bags and cut the corner off of one end. Drizzle top with melted chocolate. (Glaze will set and become slightly crystallized. To cut without putting cracks through the top, warm edge of knife with hot water and wipe dry then slice).