Easy Banana Peanut Butter Nutty Chocolate Madeleines Recipe By Tasty Recipes

PEANUT BUTTER BANANA BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup (115 g) of butter, and vanilla, and whisk until combined.
• Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
• Use the remaining 1 tablespoon of butter to grease a 9x9-inch (23x23 cm) baking tray.
• Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
• Pour batter into prepared baking dish.
• Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
• Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
• Allow brownies to cool completely before cutting.
• Enjoy!

EASY BANANA, PEANUT BUTTER & NUTTY CHOCOLATE MADELEINES RECIPE BY TASTY

Steps:

• Crack 2 eggs and mix with mashed bananas. Once mixed, add peanut butter and shards of chocolate.
• To this mixture, add milk and brown sugar and mix until all ingredients are incorporated and the chocolate and peanut butter chunks are swirling in.
• Gradually add in flour until you get a thick, pourable batter.
• Scoop out a tablespoon of mixture onto a greased baking tray for each madeleine. (If you want your madeleines to look refined, use a shell tray or mould instead).
• Shave some the nutty chocolate into curls on top of each
• Bake for 15 minutes at 400°F or until golden-brown and edges have caramelized.
• Cool and serve.
• Enjoy!

DARK CHOCOLATE PEANUT BUTTER BANANA BITES RECIPE BY TASTY

Steps:

• Place wax paper on a large baking sheet.
• Slice bananas into ½-inch (1 cm) thick rounds.
• Spread peanut butter on a slice of banana, then top with another slice.
• Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
• In a small bowl, melt dark chocolate with coconut oil until smooth.
• Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper.
• Freeze for an additional hour.
• Can be stored in an airtight container in the freezer for up to 2 weeks.
• Enjoy!

CHOCOLATE PEANUT BUTTER COOKIE SMOOTHIE RECIPE BY TASTY

Steps:

• Add the oats, nut butter, banana, milk, and cocoa powder to a blender.
• Blend for 30 seconds. Scrape down the sides with a spoon or spatula, if needed, and blend for another 30 seconds.
• Pour into a mason jar or tumbler.
• Garnish with banana slices and additional oats, if desired.
• Refrigerate until ready to serve.
• Enjoy!