My brave husband decided to train for a marathon in the midst of summer in good ol' Alabama. I have to give it to him, he's been doing an extraordinary job with his long training runs despite the 99% humidity and temperatures we will not mention now that it's nice and crisp out these days. I'm afraid I'll jinx myself and bring those horrific temperatures back. He admits one of his secrets are bananas. Not only does it fuel him before, they are high in potassium to prevent cramps during his runs. So we always grab a bunch whenever we're at the grocery store. However, we're often left with one too many over ripened bananas; mushy and powdery, they are not too good to eat but perfect for baking with.
I felt a little experimental lately. Without any research or recipe, I just sort of threw this together with a few ingredients I found in our pantry and refrigerator. I originally imagined cheesecake bars but it turned out to be more of a pudding. The filling was very soft, so some of my colleagues mashed the bars up in a cup to eat. Nonetheless, it was oh-so-yummy.
banana pudding bars.
- 2 cups chocolate chip cookies, crushed
- 6 tbsp butter, melted
- 2 very ripe bananas, mashed
- 8 ounces cream cheese, softened
- 1/3 cup heavy cream
- a few tablespoons of sugar, to taste
- combine crushed chocolate chip cookies with butter and press into a greased 9x13 pan. chill in freezer for 10 minutes.
- in a bowl, combine bananas, cream cheese, and confectioner's sugar, mix until well combined.
- in a separate bowl, whip cream until soft peaks. fold into cream cheese mixture.
- pour over prepared crust.
- refrigerate for a few hours before serving.