Remember the Elvis peanut butter banana sandwich craze? One taste of this little tiny treat might take you back to those days (but not the gluten).
During the way back days in our house peanut butter never met a banana. It was always layered with icky grape jelly on foamy white bread that squished if held too tightly. It was awesome stuff for a kid and had little redeeming food value. Times changed, though and the peanut butter sandwich got elevated to whole grain bread, real peanut butter and fancy jam that didn’t have any high-fructose anything in it.
Fast forward from the way back machine to present day. Forget the bread. Bring on the buckeye filling and let’s use chocolate brownies to carry the
day peanut butter. And just in case anyone cares, how about we make the treat small and just to add some value, grain-free.
Buckeye filling is mighty easy to make in a food processor (or with elbow power) and it stores in the refrigerator for lots of uses. Make it way ahead of time because it keeps for weeks on end. Wait for another gnarly banana science project to occur – it won’t take long – and then get ready for a treat that will make you want to salute Elvis who made the combination famous.
|Peanut Butter Banana Brownie Bites|| |
- 330 grams powdered sugar, sifted (3 cups)
- 375 grams Skippy Natural Peanut Butter (1 ½ cups)
- 115 grams unsalted butter, room temperature (8 tablespoons or ½ cup))
- ½ teaspoon kosher salt
- ½ teaspoon vanilla
- 225 grams gnarly banana, pureed until smooth (2 large)
- 200 grams peanut butter buckeye filling, room temperature (about 1 cup)
- 2 extra large eggs
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 2 tablespoons neutral vegetable oil
- 50 grams blanched almond flour (1/2 cup)
- 24 grams Hershey’s Dark Cocoa (3 tablespoons)
- 20 grams coconut flour (2 tablespoons)
- 8 grams tapioca or arrowroot starch (1 tablespoon)
- 177 grams semisweet mini chocolate chips (1 cup)
- In a food process blend together powdered sugar, peanut butter, butter, salt and vanilla until smooth and fully blended. Use as directed. Refrigerate remaining filling in a covered container.
- Preheat oven to 350°F. Spray two 20-count mini muffin or brownie pans with nonstick spray (makes 34-36 mini brownies)
- In a large bowl blend together banana and buckeye filling, stirring vigorously, until combined. Add egg, salt, extract and oil until blended. Fold in almond flour, cocoa, coconut flour, and starch until the batter is smooth and well mixed. The batter will be thin. Fold in chocolate chips.
- Scoop ⅔ full into each pan opening. Bake 15-18 minutes or until a toothpick comes out with just a few chocolate (they might be slightly gooey) crumbs. Cool in the pan for 2 minutes and then carefully invert pan onto a rack. Cool brownie bites completely before serving.