I have an on-again, off-again relationship with bananas. I’ll go months without having any desire to even look at a banana, followed by a period where I buy them every week for a month until I get tired of them again. Part of the reason for my coolness toward the fruit is their propensity to turn brown at a moment’s notice. I’ve tried various different tricks to keep them from ripening too fast, but it usually seems that bananas do what they want with no regard for my potassium needs.
This week, I was a bit stumped when it came to figuring out what to bake. I had a few ideas, but none of them were grabbing my attention and making me excited to get into the kitchen. Cheddar chili pepper dinner rolls? Blah. Vegan cake: Meh. The next chocolate chip cookie butter taste test? Eh, I guess if there’s nothing else… These thoughts loafed around my head all weekend until I started to resign myself to the idea of baking something boring or skipping the bakeventure entirely (I know, blasphemy). Then I was reminded of my mother-in-law’s monster cookies.
There is a bit of a story behind this chocolate banana peanut butter cream pie (try saying that ten times fast). My husband’s research advisor (Dr. P) almost always refuses to eat the baked goods I send to the office. However, he often breaks his embargo for store-bought cakes and cookies that find their way there. The exception to this rule is anything with chocolate and peanut butter in it. It has become a bit of a mission for me to create the ultimate irresistible dessert.