
Ingredients
- 4 Otis Spunkmeyer Banana Muffins
- 2 bananas sliced
- 2 tablespoons honey
- 1 teaspoon water
- 1 tablespoon cinnamon
- 1 tablespoon sunflower oil (or any neutral flavored cooking oil)
- 1 cup heavy cream
- 1 cup creamy peanut butter
- 1 teaspoon salt
- 4 *Optional teaspoons chocolate sauce
Preparation
- Cut muffin top off of banana muffin (about 1/3 of the muffin off the top to leave a large muffin base).
- Drizzle oil in a skillet over medium heat.
- Once oil is hot add sliced banana and cook 1-2 minutes on each side until browned.
- In a small bowl combine honey and 1 teaspoon of water.
- Add cooked bananas to honey mixture and sprinkle with cinnamon. Allow to cool.
- In a medium sized mixing bowl using a hand blender whisk together heavy cream and peanut butter until stiff peaks form.
- Fill peanut butter whipped cream into a large Ziploc bag, pushing contents to one corner. Use Ziploc like a piping bag and cut off small corner to pipe out contents.
- Arrange bottom of muffins onto a serving dish.
- Optional: Add a teaspoon of chocolate sauce to the muffin bottom. Melt 1/2 cup of mini semi sweet chocolate chips in a double boiler with 1/4 cup heavy cream. Stir until melted and smooth.
- Pipe a tablespoon of peanut butter whipped cream to the muffin bottoms.
- Layer with desired amount of fried honey bananas, 3-4 recommended.
- Place muffin top over banana slices. Add an additional dollop of peanut butter whipped cream on top of muffin and garnish with a fried banana.
- Serve immediately with napkins; it’s a delicious mess!