Cover these babies with a marshmallow frosting and they’d be Elvis’s favorite cupcake. As they are- as they were, I should say, as we ate every bit of these up- my morning cooking class whipped up a rich and comforting treat.
Nothing much needs to be said about these. The name speaks for itself. There are, I hear, people who do not enjoy peanut butter. These people, apparently, do not attend any of my classes! My people, these lovely mini-chefs with their coordinating pink and purple outfits ate. Every. Last. Crumb.
Chocolate Banana Peanut Butter Tea Cakes
*1/2 c. spelt flour
*1/2 c. unbleached all-purpose flour
*2 t. baking powder
*1 t. baking soda
*large pinch of salt
*2 T. cocoa powder (best, darkest you can find)
*1/2 c. brown sugar, packed
*1 egg
*2 t. vanilla
*4 medium bananas or 5 small bananas, very very ripe
*3 T. unsalted butter, melted and cooled
*1/2 c. honey-roasted, freshly ground peanut butter
*2/3 c. bittersweet or semi-sweet chocolate chips
*1 nice looking ripe banana
Preheat your oven to 325 degrees F.
Together: Prepare muffins pans with muffin cups or by greasing 24 cups.
In a large bowl, whisk together the flours, baking powder, baking soda, salt, brown sugar, and cocoa powder. Scoop 1/2 cup of the flour mixture into another medium bowl. Pour the chocolate chips in with the 1/2 cup of mixture and stir. Set both bowls aside.
In a medium bowl, using a fork, show your mini-chef how to mash up the bananas. Work with them to really get those bananas completely mushed. Then, pour in the melted butter, the egg, the peanut butter, and the vanilla, and whisk till completely combined.
Pour the peanut butter mixture into the large bowl of dry ingredients. Stir just till combined. Then fold in the chocolate chip mixture.
Using an ice cream scoop, help your Yummy fill the muffin cups.
Big Person and/or Older Yummy: Using a dinner knife, slice the extra banana width-wise on the diagonal into thin pieces. Place a slice on top of each filled muffin cup.
Big Person: Put the pans in the oven and bake for about 20-25 minutes, or until a toothpick, stuck into the center of the teacake comes out clean. Cool for at least 10 minutes before serving.
