Turn our banana muffins into the King’s favorite snack with a little help from peanut butter whipped cream and skillet-fried bananas.

Serves 4


4 Otis Spunkmeyer® Banana Muffins

1 tablespoon sunflower oil (or any neutral flavored cooking oil)

2 bananas, sliced

2 tablespoons honey

1 teaspoon water

1 tablespoon cinnamon

1 cup heavy cream

1 cup creamy peanut butter

4 tablespoons chocolate sauce, optional

  1. Whisk the heavy cream and peanut butter together until stiff peaks form.
  2. Fill peanut butter whipped cream into a pastry bag fitted with a straight tip or a large zipper-top plastic bag, pushing contents to one corner; cut the corner. 
  3. Arrange bottom of muffins onto a serving dish.
  4. Pipe a tablespoon of peanut butter whipped cream onto each of the muffin bottoms.
  5. Reserve 12 banana slices.  Layer ¼ of the remaining slices on top of the peanut butter mixture on each muffin.  
  6. Place muffin top over banana slices. Add an additional dollop of peanut butter whipped cream on top of muffin and garnish with 3 slices of the reserved fried banana.
  7. Serve immediately with napkins; it’s a delicious mess!

Note: Add a teaspoon of chocolate sauce to the muffin bottoms before topping with peanut butter mixture. To make the sauce, melt ¼ cup mini semi-sweet chocolate chips in a double boiler with 2 tablespoons heavy cream. Stir until melted and smooth.

Recipe provided by Let Me Eat Cake

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