Beat the egg whites:

• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.

Cook the syrup:

• Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers 245°F, about 6–8 minutes. Immediately remove from heat.

Add the syrup to the egg whites:

• Turn the mixer to low speed and slowly but continuously add the hot syrup, pouring it between the side of the bowl and the whisk.

Whip until fluffy:

• Increase speed to medium-high and beat until the mixture becomes very thick, glossy, and marshmallow-like, about 6–7 minutes longer. Add the vanilla extract and beat until combined.
• Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.

• Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.**
• In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
• In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips (if using), being very careful not to overmix. Spread batter into the prepared pan.
• Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.

Make the crust:

• Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
• Thoroughly grease the bottoms and sides of 9-inch springform pan.
• Pour crust into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.

Make the filling:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
• Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and heavy cream, beating between each addition and scraping down the sides of the bowl as necessary.
• Beat the mixture on medium-high speed for about 2 minutes, or until completely smooth and creamy.
• Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.

Make the ganache:

• In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
• Allow to cool for 5 minutes before pouring over the cheesecake.
• Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.

• Preheat the oven to 325°F. Line an 8 by 8-inch metal pan** with parchment paper, leaving an overhang. Spray with nonstick cooking spray.

Prepare the cookie layer:

• In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
• Add the sugars to the hot butter and whisk to combine. Let cool until just warm.
• Add the egg and vanilla and whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in chocolate chips.
• Chill the dough in the fridge while you prepare the brownie layer.

Prepare the brownie layer:

• In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
• Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
• Whisk in the egg and egg yolk vigorously for 1 minute. Whisk in the cocoa powder, oil, and vanilla. With a rubber spatula, stir in the flour, cornstarch, and salt until just combined. Fold in chocolate chips.

Assemble:

• Scoop out nine 1-tablespoon portions of cookie dough and set them aside in a small bowl. Spread the remaining dough into the prepared pan in a thin, even layer. Don’t worry about making it perfect.
• Spread the brownie batter evenly over the cookie layer.
• Flatten the reserved cookie dough balls slightly with your palms, and place them on top of the brownie batter, letting the batter peek through.
• Bake at 325°F for 33-38 minutes, until the edges are set and the cookies have very lightly begun to brown. Bake 33 minutes for a gooey, fudgy center, or closer to 38 minutes for a chewier, more set texture.
• Top with flaky sea salt, then let cool in pan completely before removing and slicing.

Make the dough:

• In a small saucepan, heat the milk and butter on medium-low until the butter is melted. Let cool until warm (about 120°F).
• In the bowl of an electric mixer, whisk the milk mixture with the yeast, sugar, salt, eggs, and vanilla until well combined. Add in half of the flour and stir roughly with the dough hook to combine.
• Attach the dough hook and turn to medium speed. Gradually add the remaining flour until a dough begins to form. Knead until the dough is very soft, smooth, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Err on the side of sticky to avoid adding too much extra flour.
• Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Prepare for dipping:

• In a glass measuring cup, microwave the butter in 20-second bursts until melted. In a pie pan or other similarly shaped, wide but shallow dish, use a fork to mix the sugar, cinnamon, and salt, breaking up any clumps.

Assemble the bites:

• Lightly grease a 9 by 13-inch baking pan.
• Punch down the dough and roll into 1-inch balls. Prioritize speed, don’t worry about being perfect. You should have about 85-90 balls.
• Working with 5-6 balls at a time, dunk them in the melted butter, then remove, letting the excess butter drip back in, then roll in the cinnamon sugar. Place in the prepared pan.***
• Cover with plastic and let rise until puffy and almost doubled, about 30 minutes.
• Meanwhile, preheat the oven to 350°F.
• Bake the rolls until lightly golden on top, about 30 minutes.

Make the icing:

• While the bites are baking, whisk together all icing ingredients in a medium mixing bowl until very well combined.
• Allow the bites to cool for about 10 minutes before drizzling with the icing. Serve warm. Store leftovers in an airtight container for up to 2 days, and gently rewarm before serving.