Banana Muffin Elvis Sandwiches With Honey Fried Bananas and Peanut Butter Whipped Cream

Serves 4  |  Recipe by: Let me eat cake
  • 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
  1. Cut muffin top off of banana muffin (about 1/3 of the muffin off the top to leave a large muffin base).
  2. Drizzle oil in a skillet over medium heat.
  3. Once oil is hot add sliced banana and cook 1-2 minutes on each side until browned.
  4. In a small bowl combine honey and 1 teaspoon of water.
  5. Add cooked bananas to honey mixture and sprinkle with cinnamon. Allow to cool.
  6. In a medium sized mixing bowl using a hand blender whisk together heavy cream and peanut butter until stiff peaks form.
  7. 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.
  8. Arrange bottom of muffins onto a serving dish.
  9. 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.
  10. Pipe a tablespoon of peanut butter whipped cream to the muffin bottoms.
  11. Layer with desired amount of fried honey bananas, 3-4 recommended.
  12. 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.
  13. Serve immediately with napkins; it’s a delicious mess!