Okay, old bananas may not look the best but what's underneath that ugly, black banana peel is just what you need for this recipe. As bananas age they convert the majority of their starch into simple sugars, which is why older bananas tend to taste sweeter than their prettier, unblemished brothers. When they reach this point they are perfect for muffins and quick breads.
And what's better with bananas than peanut butter? Well, maybe some rum, crushed ice and a blender, but that's another blog post.
Peanut Butter Filling:
1/4 cup peanut butter
2 tablespoons sugar
2 tablespoons flour
1 large egg
1 cup (5 oz.) all-purpose flour
1/4 cup (2 oz.) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup mashed very ripe banana
1/3 cup vanilla almond milk
1 large egg
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup chopped honey roasted peanuts
Preheat oven to 350ºF. Spray a 6-cup popover pan with vegetable baking spray with flour or line a 6-cup muffin pan with paper muffin cups.
Prepare peanut butter filling:
In a small bowl, stir together peanut butter filling ingredients just until combined and set aside.
Prepare muffin batter:
In a large bowl, whisk together flour and next
3 ingredients. In another bowl, whisk together banana and next 4 ingredients. Add to dry ingredients and gently fold until combined. Place 2 tablespoons of batter in each muffin cup; divide half of the peanut butter mixture between cups and top with remaining muffin batter. Top evenly with remaining peanut butter mixture and sprinkle with chopped peanuts.
Bake 25 to 30 minutes or until golden brown and a wooden pick inserted in center comes out fairly clean. Let rest 10 minutes on a wire cooling rack before removing from pan.