Banana Bread/Cake with Chocolate and Peanut Butter Topping

I took my favourite banana bread recipe and made bars out of it! It's always fun to re-purpose other recipes. 

Banana Bread/Cake with Chocolate and Peanut Butter Topping
Makes 30-40 squares

Ingredients

• 1/2 a batch of The Best Banana Bread/Cake Ever + add-ins*
• 4 oz semi sweet chocolate chips
• 1 tablespoon butter
• 2 tablespoons peanut butter morsels

Directions

1. Prepare the banana bread batter according to instructions in the recipe. *Add 1/4 cup each of pecans & peanut butter morsels into to the banana bread recipe.
2. Spread it into a prepared 10x15 glass baking dish. You can use other sizes of dishes depending on how thick or thin you want your squares, just be sure to adjust the cooking time accordingly.
3. Bake in a preheated 350F oven for about 20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
4. Melt the semi sweet chocolate and butter in the microwave for 30 seconds. Stir it then microwave for another 30 seconds or so until it's melted. Stir well then set aside to cool slightly.
5. Melt the peanut butter morsels in the microwave for about 30 seconds or until melted. Stir. Let cool slightly then put into a sandwich bag and twist to close. Cut a small amount off the tip of the bag.
6. Spread the semi sweet chocolate mixture over the cooled banana cake.  You don't have to go to the end because you can cut them off later and eat them when nobody's looking.
7. Make lines across the cake with the melted peanut butter chips. Use a toothpick and run it across the lines one way, clean it off with a paper towel, then run the toothpick across the other way. Keep doing this until you've completed your pattern.
8. Refrigerate until the chocolate sets then cut into squares with a sharp knife.
9. Store them in a container between layers of parchment paper in the fridge.