I hate Peanut butter…I think there is something wrong with people who can eat it straight from the jar. In fact it is so dry I feel like it is trying to suck the moisture from my soul. (credit to House Of Herby who once said this to me and it always makes me laugh)
However, take said boggin’ peanut butter and put it in a cake, or cover it in chocolate and I think it is one of the most delicious foods on the planet. I absolutely love Peanut Butter in stuff.
And because I am the first person in my family to like Peanut Butter (No, I am not joking) this is something my mother has particularly take to heart, and whenever she sees peanut butter anything she will either buy it for me or call and ask if I want it – to which is answer is more often than not, yes of course I do!
So recently when she appeared at my door with an entire box of the MUCH coveted Reese’s Eggs I nearly expired in my excitement.
Now the question was what was I going to do with them….well, obviously eat them was the answer. But I had so many that I thought I would try to do a wee bit of baking with them.
Taking inspo from Cream Egg Brownies, which are now a must bake at easter time for all bakers. I decided that I wanted to do something with bananas, because isn’t bananas and peanut butter just a dream combo?
Eventually I settled on Banana Blondies stuffed with Reese’s Eggs, which even if I do say so myself were quite the triumph.
If like most of the country you are struggling to find the peanut butter stuffed eggs, you could easily use caramel eggs. I probably wouldn’t use cream eggs tho because I don’t think that would really work….but each to their own I say 🙂
Anyhoo, this is a great wee recipe. And even if you are seeing this recipe after the easter candy has sadly left the shelves for another year , why not just stick some Reeses cups in the banana blondies which would work brilliantly too.
115g Unsalted Butter, Melted
200g Light Brown Sugar
1 Large Egg
1 1/2 tsp vanilla extract
1/4 tsp salt
130g Plain Flour
1 – 1 ½ well mashed medium sized bananas
5 Reese’s Peanut Butter Eggs – 0r other assorted sweets
Step 1. Preheat the oven to 175 C and line a 9×9 inch baking pan with baking paper.
Step 2. With a hand held mixer cream together the melted butter and light brown sugar until the mixture is well combined and slightly fluffy looking. Then add the egg and vanilla, and mixture for a minute or two until everything it is well mixed.
Step 3. Add the pre mashed bananas to the mixture, and combine together using a wooden spoon. Add the plain flour and salt to the mix and lighter fold everything together until the ingredients are just combined and no more. Be careful not to over mix.
Step 4. Pour the banana mixture into the baking pan and spread evenly across the dish. Taking your Reese’s Peanut Butter eggs (or whatever candy you want to use) cut the eggs in half and spread them throughout the raw cake batter.
Step 5. Bake for 25 minutes, or until the until the blondie is cooked, you know this by inserting a baking prong into the centre of the blondie and you only get a few moist crumbs sticking to the prong.
Step 6. Allow the blondie to cool on a cooling rack, before you cut and enjoy!