It is the perfect midnight snack. You know those times when you for some reason are starving and you are not sure why, but you need something now? A warm mixture of peanut butter, chocolate, and bananas may just hit the spot. Yum. What is not to love? It is so easy, and takes all of two minutes.
It could also be the perfect breakfast treat. Or it reminds me of when you go to a crepe restaurant and you get a savory one and then follow it with a sweet one. Make a chicken quesadilla and then follow it with gooey peanut butter, chocolate, and bananas. Try it. You will not be disappointed.
Oh man, these were good. So easy, and really nothing to call the dessert police on. There is no flour or sugar (just a tiny bit of honey). It can all be made in your blender. Since they are mini muffins you can have one, wait a bit and have a few more and not feel guilty at all. You can taste the chocolate, peanut butter, and banana. Yum!
A few notes: since we have a Vita-Mix, we blended a bit too long, and the chocolate chips were no longer in solid form, thus the look of a brownie mixture and the darker color than if the chocolate chips remained solid. Oh, and to change it up a bit we added toffee chips to the mix. Why not?
Prep time: A few mins
Cook time: 8-9 mins
Yield: 15-18 muffins
1/2 cup peanut butter (creamy)
1 tablespoon vanilla extract
3 tablespoons honey
1/4 teaspoon baking soda
1 dash of salt
1/2 cup mini semi-sweet chocolate chips (I also added some heath bar bits)
1. Preheat oven to 400F.
2. Prepare mini muffin pan(s) with cooking spray or canola oil. Flour the insides or make sure they’re greased very well if you don’t want to use flour.
3. Add all ingredients except chocolate chips into a blender and blend until creamy.
4. Stir in chocolate chips by hand.
5. Use a tablespoon and distribute batter evenly to muffin pan(s).
6. Bake for 8-9 mins. Let them cool in the pans for about 10 mins before removing.
I am a fan of banana bread and pumpkin bread. They are almost both impossible to screw up. I have a version that takes sour cream, and a few years ago I found a version that has a crunchier top crust. That has become my favorite because there is a nice juxtaposition of crunchy top with soft insides.
I could hardly wait for this new version to come out of the oven. The smell of cinnamon sugar was wafting through the house. Of course once it came out of the oven it had to cool and I was pooped and ready for bed. I cannot take the credit for this random recipe. It was all Chris. I was working late and he graciously went into the kitchen to make it. Although I guess it is a win-win for him because he gets to enjoy such an amazing loaf of bread.
I would never have thought to put bananas, blueberries, and cinnamon sugar together. It works though.
7 tablespoons sour milk (make sour milk by adding 1 teaspoon vinegar to 6 1/2 tablespoons nonfat milk)
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all purpose flour
2 cups fresh or frozen blueberries (if using frozen, be sure to remove any ice crystals)
1 teaspoon cinnamon
Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
Cream butter and 3/4 cup sugar with a hand mixer. Set aside.
Add bananas, eggs, milk, vanilla, and baking soda to a blender jar and blend until smooth.
Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in blueberries. (Make sure that your frozen berries are not overly wet; pat them dry and/or remove any ice crystals or your batter will be too wet.) Pour into prepared pan.
Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.