Healthy No-bake PB Banana Pie

Oh. My. Wordy.

Thanks to Katie at Chocolate Covered Katie, we have a new, fun HEALTHY(ish) dessert! A no-bake peanut butter banana pie that even Elvis would approve of. Have 10 minutes? Let’s make it!

No-bake Peanut Butter Banana Pie
This pie is easy, pretty healthy and is a kid-pleaser, too. You can substitute the marshmallows for dehydrated fruit or a natural, sugar-free alternative. Enjoy crustless or with the flavor combination of sweet from the bananas, nutty from the peanut butter and salty crunch from the pretzels.
Adapted from Chocolate Covered Katie 

STEP 1: In a blender, combine these ingredients:
1 1/4 cup peanut butter (you can use creamy, chunky, or a combo of both)
4 medium bananas (ripe is good)
2 teaspoons vanilla extract
2 tablespoons brown sugar or sweetener (optional)

STEP 2: Coat a pie pan with nonstick cooking spray/butter. Transfer the peanut butter mixture to a large mixing bowl. Fold these into the peanut butter mixture:
1 cup mini marshmallows

STEP 3: Using small pretzels, spread one layer into the bottom of the pie pan:
1 to 1 1/4 cups “waffle-style” pretzels (regular 2-inch pretzels from the chips aisle work, too)

STEP 4: Carefully pour the peanut butter mixture into the pie pan. Note: the pretzels will shift and move as the heavy peanut butter filling is poured in. Don’t worry about it. Put the pie pan in the freezer and let chill for 3+ hours. Slice and serve.

I have to work today, but this is a fun treat to look forward to after a long day! Hope you can enjoy this one, too!

Happy Saturday!
Laurel

~Laurel~

Peanut Butter Cookies

Any self-respecting baker has at least 2 dozen recipes for peanut butter cookies. They usually involve no more than 5 ingredients and vary little between recipes. But I have found one that works. And I did not create it myself. The Houston Chronicle, one of the 2 major newspapers I grew up with, printed a recipe in the early ’70s that my grandmother clipped. I came across it the other day and decided to give it a whirl. Simple, easy peasy, my friends. This is one worth copying down.

Peanut Butter Cookies
Soft in the middle, crunchy on the outside, these cookies are gluten free and taking big bites makes you super happy. 

1 cup sugar + 2 TB sugar
1 teaspoon baking soda (or alternative)
1 egg
1 cup peanut butter (crunchy or smooth)

Preheat oven to 350 degrees. In a medium bowl, combine 1 cup of sugar and baking soda. Next, add egg and peanut butter and stir.

On a nonstick baking sheet, spoon 1 1/2 tablespoons of dough, leaving at least 2 inches between cookies. (Cookies will spread out!) 

Sprinkle 2 TB sugar in a saucer or small dish. Grab a fork, dip it in water, then dip it in the sugar. Press each cookie down using the fork in an “X” pattern, repeating the “sugar and squish” process until all cookies are pressed down. 

Bake for 12 minutes. Cool cookies on a cooling rack. Eat some but share, too.

Happy eating!
Laurel

~Laurel~

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