Hello! Guess what? I still like bananas. Fruits help tame my crazy sweet tooth, and bananas fit the bill.
Has anyone else experienced plain fruit tasting just like dessert? Sometimes, I like to pay attention to how food really tastes, not just passively experiencing how I’m expecting it to taste. What I tasted while snacking on a banana earlier today — sugary doughnut, for real.
Next time, stop and think about the food you’re tasting. It might be surprising!
This recipe combines the worlds of fruit and dessert with a chocolate peanut butter punch. The texture of the cookie is a lot like banana bread — soft and moist and almost cake-like. In other words, they are pretty delicious.
Mini Peanut Butter Cup Banana Cookies
Lightly adapted from Iowa Girl Eats
1/2 cup butter, softened
1 cup sugar
1 cup mashed bananas
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups of flour
pinch of salt
1/2 teaspoon cinnamon
2/3 cup mini peanut butter cups (or mixture of chocolate chips and peanut butter chips)
Preheat oven to 350 degrees.
Mix butter and sugar in stand mixer or with blender for a minute. Add egg and mix.
Mix mashed bananas with baking soda and let sit for a couple minutes.
Add bananas and vanilla extract to sugary butter and mix.
Combine flour, salt, and cinnamon in separate bowl. Add to wet ingredients in a few batches, mixing until just combined.
Fold in mini peanut butter cups.
Drop by tablespoonful onto greased baking sheet.
Bake 8-10 minutes, until edges are very lightly golden brown.
Let cool on baking sheet a few minutes, then let cool completely on cooling rack.
If you don’t have mini peanut butter cups (which are certainly dangerous to keep at home), you can use chocolate and peanut butter chips.
This made me drool:
Baked Apple Cinnamon French Toast
This made me smile:
Dogs are so sweet…
This made me laugh:
Babies Eating Lemon For the First Time