• The original recipe for these bars called for two sticks of butter and I just couldn't bring myself to add two entire sticks so I did a quick search online and found a bunch of replacements for butter in recipes. I saw that you could use a ripe banana as a replacement and I decided to give it a try. The banana added great flavor (not too much though) and really went well with the PB & J and you didn't miss the butter.

Ingredients

  • 1 stick unsalted butter, room temperature
  • 1 ripe banana
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups jelly or jam (I used grape jelly)
  • some peanuts for topping
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 55 Min
COOK TIME 45 Min SERVINGS 0
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
DIETARY NOTES Lunch Box

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 by 13 by 2-inch cake pan.
  3. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light yellow, about 2 minutes.
  4. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are thoroughly combined.
  5. In a small bowl, sift together the flour, baking powder, and salt.
  6. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture.
  7. Mix just until combined.
  8. Spread 2/3 of the dough into the cake pan and spread to cover the bottom.
  9. Spread the jam evenly over the dough.
  10. Drop small globs of the remaining dough evenly over the jam.
  11. Sprinkle with chopped peanuts.
  12. Bake for 45 minutes, until golden brown.
  13. Cool and cut into squares.

Rating

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