So many exciting things are going on right now…
I am in the process of planning out a sleeve (tattoo…baking themed obviously).
Steven and I made it to 6 months of marriage (slightly over), so that’s a big deal, right?!
We are planning for the future (more good news…#makeittooneyear).
If you are looking for more good news I recommend you look at the bottom of your wine glass and refill it.
If refilling your wine glass isn’t enough I can at least fill your glass with a deliciously tasty recipe.
(I am currently listening to Eminem…which is making me want to create my own rap album…but that’s beside the point of what we are currently chatting about).
The bars I made for you today were birthed from the fact that I had one VERY brown (read: ripe) banana in our fridge (damn fruit flies). So they are all things sweet…sexy…luscious…and down right nasty (in a sexy kind of way…you know?!).
You could easily cut this recipe in half…but why would you do such a blasphemous thing? Eat the damn bars and love them!
Well, that’s enough judgement for one day…
I love you all and I do hope you bake and enjoy these quite delicious bars
- 2 sticks butter, softened
- 1 c. granulated sugar
- 1 c. brown sugar
- 3 large eggs
- 1 ½ tsp. Vanilla
- pinch of salt
- 1 very ripe banana
- 3 c. flour
- ½ c. cookie butter
- Preheat oven to 350F. Line a 9x13 inch baking pan with aluminum foil and spray with baking spray.
- Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs , banana, and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour salt; beat until combined. Pour batter into 9x13 inch pan. Drop ½ c. cookie butter onto batter and swirl into batter with a knife . Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.