Up until a couple of weeks ago, I hadn’t really thought about bananas. My husband and I couldn’t think of anything we really wanted for our anniversary, well, except a weekend out of town (which we got) and spending good quality time with each other (which we got), so I thought I’d make him some banana pudding. You know, the kind that you make with real eggs, milk, sugar, bananas, vanilla wafers, and meringue.
I am amazed at what a vanilla custard recipe looks like these days, a half cup of flour and a couple cups of sugar? Seriously? Because I love my hot hunk of husbandness, I went with my gut and opted for at least a lower carb version for the custard part, using whole milk, eggs, a scant tablespoon of cornstarch, and a half cup of sugar. With naturally sweet bananas and vanilla wafers, covered in baked meringue, who needs a bunch of flour and excessive sugaring? Not my guy…
The pudding was a hit, it also hit me that maybe I didn’t have to avoid bananas all together myself. May is pretty much over the peanut butter chocolate chip cheesecakes that have replaced danger muffins in her lunch box, and well, she was ready for something different. Using the “what’s the worst that could happen?” mentality, I set to task.
I was kinda hoping that there would be no need for splenda in this recipe, because bananas are so naturally sweet, but these were on the green side, a bit bitter. If you have bruised ones, maybe skip the splenda, taste the batter, and choose to omit it if so desired.
- 2 bananas (ripe if you can find them)
- 1/4 cup milled pecans
- 1 8 oz package cream cheese, softened
- 1/4 cup splenda
- 2 teaspoons cinnamon
- 2 Tablespoons dark chocolate chunks or chips
- 2 large eggs, room temperature
I pulled out the KitchenAid for this one. Mash bananas in mixing bowl, add cream cheese, splenda (you may be able to omit the splenda if your bananas are riper than mine were), cinnamon, and milled pecans, mix on medium speed until well blended, as smooth as bananas, pecans, and cream cheese can be. Remove from mixer and scrape down bowl.
Fold in eggs, one at a time, using a wooden spoon. Stir in chocolate chips. Preheat oven to 350° and line a 12 serving muffin pan with foil cupcake liners. Scoop batter into foil lined muffin cups until approximately 3/4 full.
Place muffins into the pre-heated oven for 20 minutes. No peeking, set a timer, read a couple chapters of what suits you, and just pull them out of the oven when they are ready.
I did not want to call these low carb, because with chocolate chips there are 7.57 grams of carbohydrates in each of the twelve muffins. If you are just beginning your low carb journey, maybe like me, you should wait a couple and half years before adding bananas back into your diet. Regardless, as always test prior, one and two hours after consuming any new to you food to see how they affect your blood sugar.
If you would like more nutritional info, here:
banana chocolate chip cheesecake cups (pending)
banana cheesecake cups (pending)
May really enjoyed the banana chocolate chip cheesecake mini with her lunch today. She will most likely tire of them in a couple of weeks, maybe next up pumpkin, who knows?
Speaking of pumpkins, would you believe I spent two hours in the sunshine doing this???
I’ve got one pumpkin left to carve, some meatloaf to make, and maybe I’ll call it a day 🙂