Saturday, September 15, 2012

More Baking

I saw another recipe I just *had* to try.

All I can say is damn that Reese's Peanut Butter Cups facebook page.  No, really.  I've got to unlike that page - it's going to be the death of me.  Today's recipe was Peanut Butter Cup Banana Bread courtesy of Ambitious Kitchen.

I've never actually mashed bananas before.  And I'm pretty sure I chose the wrong tools for the job.  A wooden spoon and plastic bowl were probably not the best choice, but I eventually got the job done.

Thank goodness it tastes better than it looks.

We made a couple of changes to the directions.  Rather than make a big loaf, we made mini-loaves.  Mom makes an amazing banana chocolate chip mini-muffin and I thought these would be good in smaller portions.

Mini-loaf pans rock!
The recipe also called for sprinkling the top of the loaf with chopped up peanut butter cups before putting them in the oven to bake, but I didn't want to do that so we quartered a mini peanut butter cup and stuck them in each loaf after they came out of the oven.

All melty and yummy looking.
Because we altered how we baked them, we also had to alter the cooking time.  Jay suggested that we cut the baking time down a lot.  The original recipe called for baking the loaf for 55 minutes, but since we did mini-loaves, we baked them for only 17 minutes.

They're pretty good.  Maybe not quite as good as Mom's mini-muffins, but still pretty good.  I bet they're going to be even better cold, just like Mom's muffins are.

I'll send some to work with Jay tomorrow, because Lord knows we don't need two dozen of these things hanging around the house (or my ass, which is where the extra fat is going to go).

If you want to try the recipe yourself, you can click on over to Ambitious Kitchen.


Lil Dreamer said...

OMG!!! Sinful!

Rachel said...

Look at all I'm missing out on being away from your kitchen!!!

Must visit... must visit...