No matter how you slice it this buckeye banana bread is a winning combination for breakfast, snack, or dessert.

Jump to recipe

Will I ever run out of peanut butter and chocolate recipe ideas? Who knows but today is not that day!

Inspired by my Buckeye Bundt cake, this buckeye banana bread has a chocolate banana bread base and a peanut buttercream cheese filling that when sliced resembles a buckeye. Of course I had to also drizzle the top with peanut butter and mini buckeye candies while I was at it.

I have actually been waiting to make this recipe for over a week as the bananas at the grocery store were all very underripe and it took that long for them to finally ripen enough to make this buckeye banana bread of my dreams. But some dreams are worth waiting for, and banana bread made with underripe bananas is not worth rushing it.

Speaking of waiting, even though banana bread is usually considered a breakfast item, the peanut butter cream cheese filling pushes it into the dessert category in my mind. But no judgement if you cannot wait and want to eat it for breakfast before the game.

Speaking of the game (not to be confused with THE game next week), Ohio State’s last home game of the season is today against Rutgers. Unfortunately two of our star receivers are out but I have a feeling we will do just find in their absence. Sorry Rutgers.

Once todays game is over it is officially the start of Beat *ichigan Week! Which means I have to have something extra special up my sleeve for the last game of the regular season. Especially since family will be in town for the holiday weekend to help us eat it!

Six years ago: Cut Out Sugar Cookies

Eleven years ago: Buckeye Brownie Cookies

Twelve years ago: Stuffed Shells with Pumpkin Sage Cream Sauce

Thirteen years ago: Individual Baked Pumpkin Oatmeal

Fourteen years ago: Thanksgiving Recipe Roundup (2011)

Fifteen years ago: Veggie Lasagna

BUCKEYE BANANA BREAD

Print

Yield: 1 loaf Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3/4 cup creamy peanut butter
• 4 oz. cream cheese, room temperature
• 1/4 cup powdered sugar
• 1 egg
• 3 Tbsp milk

BREAD

• 3 very ripe bananas, mashed
• 4 Tbsp unsalted butter, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg, beaten
• 1-1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup creamy peanut butter
• 1/4 cup mini Buckeye candies

Directions

1. Preheat oven to 350. Lightly grease a 9x5-inch loaf pan and set aside.
2. For the filling: In a medium bowl, blend together the peanut butter filling with a hand mixer until smooth. Scoop the filling into a pastry bag (or a zip top bag with the corner snipped off*). Place in the refrigerator until ready to use.
3. In a large bowl, combine mashed bananas with melted butter and sugars, mixing well. Add the egg and beat well.
4. Stir in the flour, cocoa powder, baking soda, and salt until incorporated. Be careful not to over mix!
5. Spread 3/4 of the batter evenly in prepared pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a thick line of the filling over the center of the chocolate batter. Pour the remaining batter on top.
6. Bake for 1 hour or until a toothpick inserted into the center comes out with moist crumbs (but no batter).
7. Allow to cool in pan 10 minutes before removing to a wire rack to cool completely.
8. Heat peanut butter in a small microwave safe bowl for 10 seconds. Drizzle over cool bread, decorate with mini buckeyes, and let set before slicing and serving.

Notes

*No piping tip necessary as we want a nice big opening.

Source: Adapted from my Banana Peanut Butter Cup Muffins and Buckeye Bundt Cake.

Crushed vanilla wafers, vanilla pudding mix, and freeze dried banana powder set these banana pudding rice krispie treats apart from the rest.

Jump to recipe

In case you weren’t aware, I am picky about banana pudding. Mostly that it should be vanilla pudding flavored with real banana, not banana flavored pudding. Doesn’t matter if you use boxed instant vanilla pudding with fresh banana slices, homemade vanilla pudding with fresh banana slices, or blend in caramelized bananas, as long as the banana is real and not just a flavoring we are good.

Even my banana pudding cookies used real bananas, albeit freeze dried and pulverized into a powder first but still real. So when I set out to make banana pudding rice krispie treats I decided to do the same. I almost caved and used banana flavored pudding because, as I learned from the first batch of my strawberry lemonade rice krispies, adding fresh fruit would not turn out well but then I remembered the magic of powdered freeze dried fruits.

Add some crushed vanilla wafers into the puffed rice cereal mixture, top with a drizzle of white chocolate and more vanilla wafer, and you’ve got yourself realistically flavored banana pudding rice krispie treats. Of course if you don’t mind banana flavoring or don’t want to deal pulverizing freeze dried bananas and use the banana flavored instant pudding packet instead, that’s your journey.

If you also feel so inclined, this would have probably been a great excuse to buy the mini vanilla wafers, and I considered it, but I decided to stick with the OGs. But they will likely disappear fast enough when I share them with my BBQ team down in Memphis this week that I will have to remake them just as an excuse to buy the minis.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Friday’s #BBQWeek Recipes

• Banana Pepper BBQ Ribs from A Kitchen Hoor’s Adventures
• Crock Pot Baked Beans from Blogghetti
• Garlic Grilled Tomatoes from Blogghetti
• Green Bean and Potato Salad from Jolene’s Recipe Journal
• Grilled Chicken with Balsamic Peach Glaze from A Day in the Life on the Farm
• Italian Pasta Salad from Our Crafty Mom
• No Bake S’mores Pie from Karen’s Kitchen Stories
• Purple Margarita from Easy Recipes for One
• Strawberry Limeade from Art of Natural Living

BANANA PUDDING RICE KRISPIE TREATS

Print

Yield: 2 Dozen Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 Tbsp unsalted butter
• 1 (10.5 oz.) bag marshmallows
• 1 (1.85 oz.) pack instant vanilla pudding mix*
• 2 oz. freeze dried bananas, processed into a powder (~1/4 cup)*
• 6 cups puffed rice cereal
• 40 vanilla wafers, divided (16 crushed and 24 whole)
• 2 oz. white chocolate/bark/candy coating, melted

Directions

1. Coat a 9×13-inch pan with nonstick spray, set aside.
2. In large pot over low heat melt the butter. Add marshmallows and stir until melted and smooth. Remove from heat and stir in the pudding and powdered bananas. Add cereal and crushed vanilla wafers, stirring until well coated.
3. Spread mixture evenly in the prepared pan. Using buttered spatula, waxed paper, or greased hands, press mixture evenly.
4. While the bars are cooling, melt the chocolate. Drizzle over cooled treats and top with whole vanilla wafers. Allow to solidify before cutting into squares.

Notes

*If you don't mind the artificial banana flavor, or don't want to deal with making banana powder, you can just use banana cream flavored instant pudding.

Source: Adapted from my Hot Chocolate Rice Crispy Treats.

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

Jump to recipe

It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

Print

Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

A southern favorite gets a bit more indulgent in this creamy banana pudding cheesecake, complete with a vanilla wafer crust.

Jump to recipe

Evidently I am on a banana pudding kick as I shared a recipe for banana pudding cookies a couple weeks ago and now here we are again with a banana pudding cheesecake.

Although to be fair, I am very rarely not in the mood for banana pudding in any form, from classic banana pudding pie, to the more unique banana pudding dessert lasagna, or obviously this banana pudding cheesecake!

It’s always impressive how much flavor bananas pack. This recipe only uses two medium bananas (1 cup mashed), but those that ate it were surprised it wasn’t more. They key is making sure you use nice, ripe bananas!

Technically this recipe doesn’t have any actual pudding in it, but it certainly taste like banana pudding in cheesecake form. It has a majority of the components, with a vanilla wafer crust, creamy banana cream cheese filling, and whipped cream, banana slices, and more vanilla wafers on top.

For topping mine, I went the extra mile and piped stabilized whipped cream on top (more on that below), before topping with more vanilla wafers and banana slices, but you can dress it up however you like. I also added some Milk Bar-inspired vanilla wafer crumbs in the center, on top of a thinner layer of the aforementioned whipped cream because I am extra.

I didn’t include a recipe for that topping because I wasn’t sure who would actually make it. Maybe one day I will when I post an actual banana pudding recipe. But I digress, for now you can crush up the vanilla wafers for the same look.

Making this banana pudding cheesecake ahead of time?

Cheesecake is already a great, albeit necessarily so, make-ahead dessert. But the toppings on this cheesecake are best left until right before serving. However, here are my tips if you want to top it ahead of time.

• Toss the banana slices in lemon juice to slow browning.
• Add 1 oz cream cheese per 1 cup of heavy cream to make stabilized whipped cream.
• Vanilla wafers are actually supposed to be soft in banana pudding so no tricks are needed. But if you prefer them to be crunchy, wait to add until right before serving.

BANANA PUDDING CHEESECAKE

Print

Yield: 12-16 Servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Hour 45 Minutes 1 Hour 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup ground vanilla wafers
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted

FILLING

• 3 (8 oz.) pkg. cream cheese, room temperature
• 1 cup light brown sugar, loosely packed
• 1 cup mashed ripe bananas (about 2 medium)
• 3 Tbsp all-purpose flour
• 1/2 cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 4 eggs, room temperature
• Whipped cream*, vanilla wafers, banana slices, for topping

Directions

1. Make the crust: Heat oven to 350 degrees.
2. In a medium bowl combine vanilla wafer crumbs, sugar and butter. Press onto bottom of 9-inch springform pan and set aside.
3. Make the filling: In a large bowl, cream together the cream cheese, brown sugar, mashed bananas, and flour on low speed until smooth. Scrape down the sides of the bowl. Add sour cream (or yogurt) and vanilla and mix on low until combined. Add eggs one at a time, mixing slowly until combined. Scrape down the sides of the bowl to make sure everything is combined.
4. Pour the filling into the crust and bake for 45 minutes or until center is almost set. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. After 30 minutes, crack open the door and allow to cool slowly for another 30 minutes. Remove from own and let sit on counter for 15 minutes before refrigerating until cool, at least 4 hours or overnight.
5. Remove the spring form, slice and serve topped with whipped cream and additional vanilla wafers and banana slices.

Notes

*If topping ahead of time, toss banana slices in lemon juice to slow browning, and add 1 oz cream cheese per 1 cup of heavy cream to give your whipped cream more stability long term. If you don't mind soft vanilla wafers (which is how they should be for banana pudding), go ahead and top those ahead of time. If you prefer them to be crunchy, add right before serving.

Source: Adapted from my Chocolate Hazelnut Cheesecake.

Your taste buds require the company of these nostalgic banana pudding cookies. With actual banana, pudding, white chocolate, and vanilla wafers mixed in.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Welcome to the story of how these banana pudding cookies came to be. Let’s start with the banana component.

While it is totally possible (and delicious) to make cookies with fresh banana, I decided to try using banana chips (or freeze-dried bananas) to get more of a fresh banana pudding flavor rather than a banana bread cookie that occurs when baking fresh banana.

Seems counter-intuitive to use dried banana for a fresher flavor, but it’s a thing I have discovered.

But why suffer through crushing banana chips in a food processor when they make instant banana pudding packets? Or use imitation banana flavor? Because I think fake banana is gross and thus refuse to use instant banana pudding if it can be avoided. It should be vanilla pudding flavored with banana, and that’s what I sought out to do.

And I have to say I succeeded.

Between the vanilla pudding, white chocolate chips, fresh real banana flavor, and chopped vanilla wafers mixed in these banana pudding cookies truly taste just like banana pudding in cookie form.

BANANA PUDDING COOKIES

Print

Yield: 2 Dozen Prep Time: 2 H ours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 (3.4 oz) pkg. instant vanilla pudding mix
• 1/4 cup ground banana chips or freeze dried banana*
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups white chocolate chips
• 1/2 cup crushed vanilla wafers

Directions

1. Sift together the flour, pudding mix, ground banana chips, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and crushed vanilla wafers by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*About 1 cup (or 2 oz.) before pulsing in the food processor. I used Bare Brand banana chips.

Source: Adapted from my Butterscotch White Chocolate Chip Cookies aka Butterbeer Cookies.

Hummingbird Granola is one way to work the southern favorite Hummingbird cake into your breakfast routine, with banana, pineapple, pecans, and white chocolate.

Jump to recipe

I adore homemade granola. You really can make just about any flavor you want, and lately I’ve been feeling the tropical vibes so I decided to turn Hummingbird Cake into granola! Hummingbird granola is certainly one way to get away with eating cake for breakfast.

Have you ever had Hummingbird Cake? It is a banana-pineapple spice cake originating in Jamaica but has since become a popular dessert in the southern United States. Ingredients of note include banana, pineapple, cinnamon, pecans, vanilla extract, and usually a cream cheese frosting.

We all know how much I love cream cheese (frosting), but incorporating one of my favorite ingredients into granola didn’t seem feasible. I thought about letting the yogurt I inevitably would serve this humming bird granola with to substitute for cream cheese, but then I found some sense and added white chocolate chips.

Obviously I also didn’t use fresh pineapple or banana. I also didn’t just use dehydrated because I find dehydrated banana and pineapple to be a bit chewy sometimes. Instead I opted for freeze dried for some extra crunch! But if you struggle to find either in your local grocery stores like I did, feel free to use regular dehydrated.

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
• Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
• Kombucha Sangria from Palatable Pastime
• Peaches and Cream Cookies from For the Love of Food
• Sous Vide Yogurt from Art of Natural Living
• Strawberry Lemonade from Magical Ingredients
• Verde Mary from A Kitchen Hoor’s Adventures

HUMMINGBIRD GRANOLA

Print

Yield: 5 cups Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed or hemp hearts
• 1 cup roughly chopped pecans
• 1/4 cup coconut oil*
• 1/2 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp flaky sea salt
• 1/2 cup white chocolate chips
• 1/2 cup freeze-dried banana slices
• 1/2 cup freeze-dried pineapple pieces

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, flaxseed or hemp hearts, and pecans. Mix well.
3. In a small bowl, combine the coconut oil and syrup or honey. Microwave for 30-60 seconds, or until melted*. Stir in vanilla, cinnamon, and salt.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the white chocolate chips, banana, and pineapple.
6. Store in an airtight container.

Notes

*You could alternatively use vegetable oil, in which case microwaving is unnecessary.

Source: Adapted from my Oatmeal Raisin Cookie Granola and Hummingbird Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Elvis was known to love peanut butter, bacon, and banana sandwiches, so I bet he would have also loved these bacon wrapped peanut butter banana chocolate chip cookies (aka Elvis Cookies).

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Not only is today International Bacon Day, it’s the first Ohio State Buckeyes football game of the season! Which also means that today is the first day of my annual #PBchocSat series, posting different peanut butter and chocolate recipes every Saturday for Buckeye football season.

Obviously, I combined the two events into one recipe today with these honey candied bacon wrapped peanut butter banana chocolate chip cookies. They are a mouthful both by name and in flavor.

As you can see from the name, these were inspired by Elvis’s favorite sandwich. I chose to candy the bacon in honey because he sometimes added it to his famously beloved sandwich. It also helped the bacon get a bit crispier than it would otherwise.

The key to these cookies is actually only baking the honey-candied bacon halfway before loosely wrapping around the raw cookie dough. That way the bacon will be nice and crispy and the loose wrap allows for the cookie dough to spread as it bakes. And the cookies will soak up a little bit of the remaining bacon grease while baking together. The end result was a chewy peanut butter banana chocolate chip cookie wrapped in crispy bacon with a hint of honey flavor.

If the two-step process of baking the bacon and then the cookies is too much for you, feel free to skip the candied bacon and stir in chopped cooked bacon instead. I thought the extra effort was worth it, especially for the look of the bacon wrapped around each cookie.

BACON WRAPPED PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES aka ELVIS COOKIES

Print

Yield: 18 cookies Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY CANDIED BACON

• 18 strips of bacon
• 1/4 cup honey
• 2 Tbsp brown sugar

COOKIES

• 2-1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp unsalted butter, melted and cooled
• 6 Tbsp creamy peanut butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1/2 cup ripe mashed bananas (about 1 large)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Lay a wire rack on top of a foil-lined baking sheet.
2. In a large shallow bowl, mix honey and brown sugar. Dredge bacon slices through the honey mix, lightly rubbing it over each slice.
3. Lay strips on wire rack and bake for 15 minutes or until halfway cooked. Remove and drain on paper towels until ready to use.
4. Reduce oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
5. In a medium bowl, whisk together the the flour, baking soda, and salt; set aside.
6. In a large bowl, beat together cooled peanut butter and butter with both sugars until combined. Beat in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms. Fold in chocolate chips.
7. Using a 1/4 cup scoop, shape the dough into balls, loosely wrap with one slice of bacon*, and place on prepared baking sheet about 2 inches apart from each other.
8. Bake for 15 minutes, until the edges of the cookies are golden and the middles are puffy (they will still be soft). Let cool 10 minutes before moving to a wire rack to cool completely

Notes

* Tuck ends under the bottom and leave room for the cookie to spread.

Source: Adapted from my Dark Chocolate Peanut Butter Banana Cookies, Tablespoon.com, and my Cocoa Candied Bacon.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you love both whiskey and peanut butter & banana sandwiches then this Elvis Old Fashioned is for you. Made with peanut butter whiskey, banana liqueur, honey, and garnished with a slice of bacon.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Jump to recipe

It’s day five of #BBQweek and day three of BBQ Fest in Memphis (where I traveled for the week)! In honor of the overlap, I had to make something Elvis-inspired.

Are you familiar with an Elvis Sandwich? It’s a grilled peanut butter, banana, and sometimes bacon sandwich. Occasionally honey is drizzled in there as well. At first I had considered making a peanut butter and banana bread pudding, and have made Elvis rice crispy treats in the past, but then I saw the peanut butter whiskey eyeing me from our bar cart and I knew what I had to do.

Elvis Old Fashioned Ingredients:

• Peanut butter whiskey
• Banana liqueur
• Honey
• Orange bitters
• Large ice cube
• Bacon and banana, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub on the rim

This cocktail tasted just like I would imagine a peanut butter and banana old fashioned would taste and was actually the perfect accompaniment to the meal of smoked burgers and watermelon cucumber salad that I made for day one and three of #BBQweek. I just may need to make another while I am in Memphis this week!

Check out the rest of today’s recipes below and enter the giveaway from our sponsors at the end of this post.

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World
• Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

ELVIS OLD FASHIONED

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. peanut butter whiskey
• 1 oz. banana liqueur
• 1/2 oz. honey
• 2 dashes orange bitters
• Large ice cube
• Bacon, for garnish
• Banana slices, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub, for garnish

Directions

1. Assemble the cocktail by adding whiskey, liqueur, honey, and bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
2. Strain into a serving glass (rimmed with smoky honey seasoning, if using) filled with one large ice cube. Garnish with a slice of bacon and banana. Enjoy!

Source: Adapted from my Maple Bacon Old Fashioned.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Anna Banana cake is like a fluffier banana bread topped with a decadent peanut butter chocolate fudge frosting. Simple enough for everyday, but also delicious enough for special occasions.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Today would have been my mother’s 74th birthday, so I made her a birthday cake.

Her name was Anna and she hated being called Anna Banana as a child. Kids would tease her, calling her that name as they did so. Even when I was a child myself I remember her hating the name. So why on earth would I dedicate a cake called Anna Banana to her on her birthday?

Sometime in her late adult years she reclaimed it, owning it as her nickname. It seems like a small thing, but it was important to her. She would talk about it with a big smile, expressive story telling, and laughed with her whole body – much like with any story she would tell.

I hope I never forget the sound of her laugh.

My mom also loved chocolate.

In the past I made her a chocolate cake with chocolate frosting decorated with chocolate sprinkles. She clearly hoarded the chocolate loving genes cause both my brother and I gravitate towards fruity desserts over chocolate. So for her would-be birthday I met her halfway, making a banana cake with chocolate frosting topped with more bananas and chocolate sprinkles. Cinnamon bananas would have been nice on top, too.

Of course it is also Saturday which as you know means #PBchocSat during college football season. While I was prepared to miss a week of #PBchocSat, I ended up adding some peanut butter into the frosting as well. Because it’s delicious and I think she would have liked it.

Especially served on top of the wood slice cake stand my brother made for me years ago.

Today I am also getting my first tattoo – you guessed it, in honor of my mother. It will be her cursive A that she signed on her paintings followed by the year I was born 85 (my brother also plans to get one with his birth year 79). I originally intended to have it on my wrist but realized as much as I would like seeing it there I don’t want everyone else to ask about it all the time. So I am going for my ribs where I can still see it but no one else can. Nothing like going for the most painful spot the first time around. I’m already going to cry today so what’s a little more?

We love you mom and miss you terribly.

Three years ago: Snickerdoodles

Six years ago: No-Bake Pumpkin Spice Cookie Butter Pie

Seven years ago: Roasted Poultry Stock

Eight years ago: Thanksgiving Recipe Roundup (2013)

Nine years ago: Peanut Butter Marshmallows

Eleven years ago: Buckeye Candies

ANNA BANAN CAKE WITH PEANUT BUTTER FUDGE FROSTING

Print

Yield: 8-10 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BANANA CAKE

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 3 large overripe bananas, mashed (about 1-1/2 cups), mashed
• 1/4 cup sour cream (or Greek yogurt)

PEANUT BUTTER-FUDGE FROSTING

• 4 oz. semisweet chocolate
• 2 Tbsp cocoa powder
• 1/3 cup milk
• 1/4 cup unsalted butter
• 1/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 2 cups sifted powdered sugar (more if needed)

Directions

• Preheat the oven to 350°F and butter a 9-inch springform pan; set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat butter until creamy. Add both sugars and beat on high for 2 minutes or until creamed together. Add the eggs one at a time and beat after each addition. Beat in vanilla and bananas until combined.
• Add half the flour mixture to the batter, followed by the sour cream, then the remaining flour, mixing until just incorporated.
• Spoon the batter into the prepared pan evenly and bake for 30-40 minutes (until the cake springs back when gently pressed in the center or a toothpick inserted in the center comes out clean).
• Cool for 10 minutes, then invert onto a wire rack to cool completely.
• Once cooled, make the frosting. In a double boiler, melt the chocolate, cocoa, milk, butter, and peanut butter until just melted and smooth. Allow to cool completely, about 5 minutes.
• Slowly beat in the powdered sugar until reaching your desired consistency. Frost the cake and decorate as desired.

Source: Adapted from Food.com (originally from The CKFM Bonnie Stern Cookbook).

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Everyone has their go-to banana bread recipe, but try something new by adding a different flavor or an inspired recipe that tastes just like banana bread!

Early on during the pandemic, particularly during the peak of quarantine, banana bread recipes were trending right up there with sourdough recipes. Here we are almost a full year later and while the original hype has worn off, banana bread recipes will never go out of style. As evident by the fact that today is…

National Banana Bread Day!

To celebrate I decided to compile a list of some favorites, including variations of the loaf itself, and other breakfast and dessert inspires recipes. So whether you are just looking to share up your banana bread game with a different version or if you love banana bread so much you want to eat it in other shapes and sizes, this list has you covered. 

BANANA BREAD VARIATIONS

• Buckeye Banana Bread by Delish. Obviously you know why this is on my list. Buckeye/peanut butter and chocolate anything gets my vote!
• Chocolate Hazelnut Banana Bread by Joanne Eats Well With Others. This banana bread is swirled with Nutella and has a pile of hazelnuts baked on top that I am dying to sink my teeth into.
• Cream Cheese-Filled Banana Bread by Averie Cooks. Banana bread that tastes like it has cheesecake baked in the middle? Oh heck yes.
• Cinnamon-Sugar Blueberry Banana Bread by The Spiffy Cookie. Change up a classic by simply adding fresh blueberries and a cinnamon-sugar topping!
• Cinnamon Sugar Zucchini Banana Bread by Crazy for Crust. Banana bread meets zucchini bread in this simple recipe topped with cinnamon-sugar!
• German Chocolate Banana Bread by The Spiffy Cookie (pictured). Did you know you can use a box of cake mix to make banana bread? I’ve also used the same recipe to make a Carrot Cake Banana Bread and even a Butterfinger Brownie Banana Bread!
• Guinness Beer Banana Bread by Macheesmo. Because when has a beer bread ever been a bad idea? The combo of Guinness in a banana bread sounds so good!
• Mini Caramelized Banana Nut Bread by The Spiffy Cookie. The banana in this recipe is first caramelized to perfection and makes just one mini loaf for two servings!
• Reese’s Nutella Banana Bread by Back For Seconds. Reese’s and Nutella in one banana bread? Top it off with a Nutella glaze and Reese’s Pieces while you’re at it!
• Rum Glazed Fruit Cake Banana Bread by The Spiffy Cookie. This recipe mash-up made so much sense I cannot believe it’s not a regular occurring this at the holidays. Save this one for Christmas!
• S’mores Banana Bread by Oh, Sweet Basil. Chocolate banana bread with bits of graham cracker, chocolate, and marshmallows mixed in. What more could you want? Okay maybe I would make mine with Reese’s cups.
• Sourdough Banana Nut Bread by The Spiffy Cookie. The ultimate quarantine banana bread made with sourdough starter! Slightly less sweet but just as flavorful.

BANANA BREAD INSPIRED BREAKFASTS

• Banana Bread Baked Oatmeal by Cheese Curd in Paradise. This easy breakfast is naturally sweetened but tastes just like banana bread and is ready in under 5 minutes!
• Banana Bread Cinnamon Rolls by The Spiffy Cookie. Do I even need to introduce these? Make them.
• Banana Bread French Toast by The Spiffy Cookie (pictured). Leftover banana bread? Turn it into a decadent French toast worthy of weekend brunch!
• Banana Bread Granola by Nutmeg Nanny. Full of oats, fresh banana, banana chips, chocolate chips, and cinnamon this tastes just like fresh baked banana bread!
• Banana Bread Granola Bites by The Spiffy Cookie. Sometimes (a lot of the time) I don’t have the energy to make breakfast or find an afternoon snack, so prepping these in advance and having them on hand is a life saver!
• Banana Bread Pancakes by An Affair From The Heart. These pancakes may sound gourmet, but with Bisquick mix, ripe bananas, and a few spices they are simply delicious.
• Banana Bread Scones by How Sweet Eats. I have made these at least twice and they are incredible. In fact I might prefer them to regular banana bread. Do not skimp on the glaze!
• Banana Bread Sticky Buns by Sweet ReciPEAs. If I thought my banana bread cinnamon rolls were good, these sticky buns are going to give them a run for their money.
• Banana Pecan Waffles by The Spiffy Cookie. When I think banana bread, I always think of slices with nuts speckled throughout. So these Banana pecan waffles taste just like banana bread to me!
• Chocolate Peanut Butter Banana Bread Mini Donuts by Kevin & Amanda. These poppable cuties would be dangerous to have around, so make sure you have people around to share!

BANANA BREAD INSPIRED DESSERTS

• Banana Bread Brownies by The Spiffy Cookie (pictured). These banana bread brownies are what you get when you combine moist banana bread with chewy brownies. 
• Banana Bread Cookies by Cookies & Cups. If something I enjoy comes in cookie form, you better believe I am going to need it. These banana bread cookies even have a cream cheese glaze on top!
• Banana Bread Ice Cream with Peanut Butter and Chocolate by The Sweets Life. I simply must know what banana bread tastes like in ice cream form, especially with peanut butter present!
• Banana Bread Mug Cake by Pass The Sushi. One banana and 5 minutes later you will have this single serving banana bread mug cake.
• Banana Bread Nutella Whoopie Pies by Tracey’s Culinary Adventures. Now these are a fun treat! Banana whoopie pies filled with Nutella frosting!
• Banana Bread Snickerdoodles by Mind Over Batter. Snickerdoodles are so underrated but they really show off in these bars combined with the flavors of banana bread.
• Banana Bread Tres Leches Cake by How Sweet Eats. I’ve never met a tres leches cake I didn’t like, and I don’t think that is going to stop now.
• Banana Peanut Butter Bread Pudding by The Spiffy Cookie. This incredible bread pudding was made with old sandwich bread, but I really want to try it with old leftover banana bread too!
• Brownie Banana Bread Cupcakes with Brown Sugar Frosting by How Sweet Eats. I mean come on, this cupcake isn’t fair competition to so many other cupcakes.

 
Six years ago: Speculoos Cookie Butter Mousse

Seven years ago: Mini Caramelized Banana Nut Bread

Nine years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

Ten years ago: Homemade Tagalongs