Wednesday, June 3, 2009

In Honor of Elvis

Right about now, my close friends who just read that title are giggling uncontrollably because they know that, in general, I've never been known as a big Elvis fan. But there is one thing Elvis did that I am a big fan of - the sandwiches he loved that combined a generous smear of peanut butter with mashed banana on bread (he preferred white). A recipe in Gourmet magazine called for grilling the sandwich in a frying pan and butter and, finally, eating it with a knife and fork.

I prefer whole wheat to white bread whenever possible and I also love to make cupcakes - which may have become quite apparent if you read my blog frequently. So I zipped by the grocery store for a few bananas, pulled out the peanut butter, and grabbed everything else I needed to make some dynamite, Elvis-inspired cupcakes. Add a tall glass of milk or a mug of dark roast Columbian and you've got a terrific snack or decadent breakfast. It's also a great way to get fruit, protein and whole grains into your kids without much complaint from them.
Banana Peanut Butter Cupcakes
Makes 18-20 cupcakes

2 medium bananas
1/2 cup plain, low-fat yogurt
2 eggs
1/2 cup olive oil
1 1/2 cups whole wheat pastry flour
1/2 cup oatmeal
1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt

cupcake papers
small banana

Preheat oven to 350 degrees. Place all ingredients in food processor and blend until smooth. Fill cupcake papers approximately 2/3s full. Bake for 28-30 minutes. While baking, make:
Peanut Butter Frosting

2 ounces low-fat cream cheese, softened
2 ounces creamy, unsweetened peanut butter
1/8 cup milk
1/2 teaspoon vanilla
1 cup confectioner's sugar

Combine cream cheese and peanut butter thoroughly. Stir in milk and vanilla. Beat in confectioner's sugar, adding more as needed to achieve a thick but spreadable consistency. Cool the cupcakes completely and then spread with frosting. Before serving, place one small slice of banana on top of each cupcake. Refrigerate remaining cupcakes until ready to use.

VOE - leftover frosting is also wonderful on dark chocolate cake/cupcakes.

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