I’m going to share two recipes: one for Peanut Butter Cups and one for Banana Bread.
It may seem like extra and unnecessary work to make your own peanut butter cups (or even your own banana bread) but I am trying to be more conscious of the food I consume and knowing all the ingredients makes me feel better (mentally and physically). Plus, this is something I will make once a month so I won’t overindulge (making all the extra steps worth it).
Peanut Butter Cups (makes 24 mini cups)
1 bag of Ghiradelli Milk Chocolate (1 bag is about 2 1/4 cups)
1 cup All Natural Peanut Peanut Butter (or whatever type you prefer)
1 TBSP coconut oil.
Heat the coconut oil in a small saucepan then add the chocolate chips. Stir until the chips are completely melted.
Arrange your mini muffin cups onto a baking sheet or use a mini muffin pan. Lightly coat the cups with cooking spray (I lightly brushed mine with coconut oil). Take a small amount of the melted chocolate (about 1/2 teaspoon) and coat each cup (use the spoon to the coat the side of the cups. Or you can use a finger). Once all cups are finished, place in the refrigerator for about 10 minutes.
Depending on the type of peanut butter, you may need to melt it (mine was creamy enough). If so, melt some coconut oil in another saucepan and add the peanut butter. Let it slightly cool.
Place the peanut butter in a piping bag (or a storage bag and clip one corner) and fill each cup with peanut butter (about 1/2 full). Add the rest of the chocolate on top and spread it evenly.
Place back in the fridge for about 30 minutes (longer if needed). Enjoy alone or add to your banana bread mixture (would also work great for cookies).
The original recipe I use comes from Amy of ABCD Designs. I’ve used it several times! To me it’s a great base recipe. Meaning, I can add other ingredients to it to make it my own (cinnamon, nutmeg, chocolate chips, peanut butter cup, pumpkin puree.)
1/2 cup butter
1 brown sugar
3 super ripe bananas (mine were ridiculously brown)
1 1/3 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6-8 peanut butter cups, roughly chopped
Preheat oven to 350 degrees. Cream butter and sugar. Mix in eggs. Add in mashed bananas. Slowly add flour, soda, and powder. Fold in peanut butter cups.
Instead of using a loaf pan I baked mine in an 8-inch cast iron skillet. I baked it for an hour at 350 degrees (the original recipe suggest lowering it to 250 degrees at 30 minutes; if using a loaf pan). Depending on the size of your cast iron, the baking time may vary. I think a 10-inch would work best but my other cast iron is 12-inch and that would have been too large.
Top with ice cream or eat alone!
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