Chocolate, peanut butter, banana bread, and muffins. I know there is a lot going on here, but this combo is actually perfect. The inspiration for this piece? I had three bananas that went black. So I sat down with my banana bread recipe and asked it what I could do to make it even more grand than it already is. It told me what I already knew deep inside of myself, “Add peanut butter or chocolate.”
And so I added both. If you don’t already know me, HI. My name is Kassy, and I love, love, love, love peanut butter and chocolate. This iteration of my undying pb-choco love is so dang easy to make, and as long as you have some ripe bananas (or overly ripe bananas (or even some ew-get-that-shit-away-from-me ripe bananas)) you are ready to go.
The first step is to mix together some flax meal and warm water, to make a healthy binder. It gels up in about five minutes:
Then you add in some ripe bananas, and mash the heck out of them:
Then mix in some apple sauce to moisten, sugar to sweeten, and peanut butter to make life worth living:
Then come your solids.You mix in flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. The mixture will be THICK. Then you fold in chocolate chips:
Plop them into muffin liners, or grease your tin and pour them directly in:
Swirl some extra peanut butter in there:
And bake for 30 minutes at 350 to produce these tender babies:
They turn out beautifully and deliciously. For me, the most exciting part of this baking process was feeding them to Mitch, because he HATES banana bread, and he loved these. In fact, he said, “Wow, I want you to make these for my parents they are so good,” which is so much richer of a comment when you’re in on our jokes about my flubbing up every opportunity to cook something for his parents. I am essentially always trying out new things, and I seem to always land on a dud when I am cooking for them. So maybe he has a point that I should just hold onto this recipe to share the next time we see them, that way I’ll have a foolproof ticket to good-food land. Actually, if empirical evidence stands for anything, I’ll still find a way to flub it up.
(Alternate label for the last one: Dat swirl dough)
Just looking at them is making me hungry. I think I’ll go have one right now. I hope you try them out for yourself and share them with those you love. Don’t forget to share them with me, too! I’d love to see your creations.
- ♥ 2 tbsp flax seed meal
- ♥ 1/3 cup warm water
- ♥ 2 large ripe bananas
- ♥ 3/4 cup sugar of choice (coconut and cane tested and ee-approved)
- ♥ 1/2 cup unsweetened applesauce
- ♥ 1/4 cup peanut butter (preferably without salt)
- ♥ 2 cups flour
- ♥ 1/3 cup cocoa powder
- ♥ 1 tsp baking soda
- ♥ 1 tsp baking powder
- ♥ 1 tsp cinnamon
- ♥ 1/4 tsp salt (optional- don't use if your pb has added salt)
- ♥ 1 cup chocolate chips
- ♥ 1/4 cup peanut butter for swirling
- Preheat oven to 350 ℉.
- In a large mixing bowl, combine the flax meal and warm water and stir. Let sit and gel for about 5 minutes.
- Add bananas into the flax seed mixture, and mash bananas in using a fork.
- Pour in the sugar, applesauce, and peanut butter, and combine thoroughly.
- Add in the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt (if using), and combine dry ingredients on top as best you can, and then combine them into the wet ingredients on the bottom.
- Fold in the chocolate chips.
- Plop batter into the muffin liners, filled about 3/4 of the way up (depending on the size of your muffin tin, this should make about 12-14 muffins)
- Scoop about one teaspoon of peanut butter onto the top of each muffin, and use a toothpick to swirl it into the batter.
- Bake for 30 minutes, or until toothpick comes out of the center clean.
- Let muffins cool, and eat them up!