Chocolate Peanut Butter Lava Cake with Banana Whipped Cream

Mix 3/4 cup peanut butter with 3/4 cup powdered sugar.

Roll the sweetened peanut butter into 6 balls and put in the freezer for an hour or longer. 

Preheat the oven to 400 degrees

Butter 6 ramekins or large muffin tins

Melt the butter and chocolate in a microwave-safe bowl in 30 second increments until smooth.

Let the chocolate cool for a couple of minutes, then add remaining cup of powdered sugar, whole eggs, yolks and mix. 

Sift in the flour and mix until just combined.

Add half the batter evenly to the ramekins or muffin tins. 

Gently put the peanut butter balls into the middle of each one. 

Spoon on the remaining batter into each well.

Bake for 12 to 14 minutes or until the sides are set and the middle is still slightly jiggly.

Let them rest for a minute then add a cookie sheet on top of the muffin tin (if using) then flip over. Using a spatula, slide it under the cake carefully and transfer to your plate. If using ramekins, cake can be served from dish.

To make the banana whipped cream: 

Beat heavy whipping cream and 2 tablespoons powdered sugar on high until soft peaks form. 

Add ripe banana and continue whipping until stiff peaks form.

Top each cake with banana whipped cream and serve.