Nugget is our puppy dog. He thoroughly approves this recipe. The first time he got one, he tried to bury it so I wouldn’t steal it from him. The second time, he sat holding the bite in his mouth, drooling.
There’s nothing in this you can’t eat. But it’s geared toward our canine friends.
In a food processor, combine 1 egg, 1/2 cup skim milk, 1/2 cup unsalted peanut butter, 1 cup flour, 1 tablespoon baking powder, and 1/2 ripe banana. Use a food processor instead of a blender because you’ll need the extra horse power to get through all that peanut butter, especially once it combines with the flour.
You can either ball the dough up into a cookie shape and bake on a flat baking sheet or in mini muffin tins. Press blueberries (fresh or frozen) into each bite. If you’re going to try roll out cookies, a tablespoon of baking powder is entirely too much. Try using a teaspoon and thoroughly chilling the dough before rolling.
Bake 25-30 minutes at 375. Let cool before sharing.
Banana bread is a perennial favorite in our house; we like to add blueberries for an extra burst of flavor! It’s a great way to use bananas that are a little browner than your liking. All that mushy banana helps the bread stay moist!
Preheat your oven to 350. Cream together 1/2 cup salted butter and 1 1/4 cups of sugar. Mix in 1 1/2 tsp vanilla and 2 large eggs (beaten ahead of time). Then add 3 large smashed spotty bananas (approximately 1 1/4 cups), 1/4 cup milk (we use vanilla almond milk), 2 cups flour and 1/2 tsp baking soda. Mix together, then fold in 1 cup of blueberries. Pour into a greased loaf or muffin pan. It’s okay if your blueberries look suspiciously similar to walnuts or chocolate chips. It all turns out delicious. For muffins, bake at 350 for 45 minutes and check with a fork for doneness; if not done, check every five minutes. For loafs, bake at 350 for an hour and check for doneness; if not done, check every ten minutes. It’ll be nice and golden on top.
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