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Turn our banana muffins into the King’s favorite snack with a little help from peanut butter whipped cream and skillet-fried bananas.
Makes
Serves 4
Ingredients
4 Otis Spunkmeyer® Banana Muffins
1 tablespoon sunflower oil (or any neutral flavored cooking oil)
2 bananas, sliced
2 tablespoons honey
1 teaspoon water
1 tablespoon cinnamon
1 cup heavy cream
1 cup creamy peanut butter
4 tablespoons chocolate sauce, optional
Preparation
- Whisk the heavy cream and peanut butter together until stiff peaks form.
- Fill peanut butter whipped cream into a pastry bag fitted with a straight tip or a large zipper-top plastic bag, pushing contents to one corner; cut the corner.
- Arrange bottom of muffins onto a serving dish.
- Pipe a tablespoon of peanut butter whipped cream onto each of the muffin bottoms.
- Reserve 12 banana slices. Layer ¼ of the remaining slices on top of the peanut butter mixture on each muffin.
- Place muffin top over banana slices. Add an additional dollop of peanut butter whipped cream on top of muffin and garnish with 3 slices of the reserved fried banana.
- Serve immediately with napkins; it’s a delicious mess!
Note: Add a teaspoon of chocolate sauce to the muffin bottoms before topping with peanut butter mixture. To make the sauce, melt ¼ cup mini semi-sweet chocolate chips in a double boiler with 2 tablespoons heavy cream. Stir until melted and smooth.
Recipe provided by Let Me Eat Cake
