Y’all know how much I loved my friend Pam’s Reese’s Banana Bread Muffins, right? Something else I’ve become a little obsessed with different flavors of nut butters! Until a few weeks ago, I had never tried Nutella, Biscoff, or any other kind of exotic peanut butter. I’m a Peter Pan girl and I lived in ignorant bliss for nearly 50 years! Then, in the space of a few weeks several blogs I follow posted recipes using Nutella. I bought a jar and loved it! Then, I had to go on this cruddy diet so trust me – THAT was out. But this is my week to increase my calorie intake to a somewhat normal level and I’ve been looking around the grocery store when I visit experimenting with other “new” food products. Earlier this week, in the produce I found these mini-bananas. They are about 2 bites worth, taste delicious, and when you eat one, it gives you a shot of “sweet” without all the extra calories that bananas have. I would say that kids would like these as well because they are kid-sized.
I was all set to use several mini-bananas and make some more of Pam’s muffins but as I stood at the fridge peering in to see what I could find, I saw some crescent rolls that needed to be used up within the next day or two because they would go out of date during my next 2 week less than normal person calorie period. I pulled them out and laid them down by the bananas as a matter of convenience and since Mr. Picky-eater made a Dark Chocolate Peanut Butter sandwich this morning for breakfast, it was also sitting nearby. I had a moment, I guess and thought I could put them all together and make a warm ooey-gooey piece of paradise – or a hot mess whichever came first. Here is what I did:
Banana Nut Butter Crescents
1 can crescent rolls
Flavored nut butter
Almonds – optional
As you can see I put ALL the flavored nut butters we have in the house and you could easily use any one of them. I used the dark chocolate peanut butter because that is what was opened. I also didn’t have any fresh lemons so I just used the bottled kind – you don’t even have to use that at all if you don’t care to. First I chopped up the almonds.
I set the oven at 350 F and rolled out the crescent rolls. Then I sliced a banana. I used a knife because while the peel is thin, it’s a tough little dickens. I sprinkled on a little lemon juice.
Then I spread on the butter – I didn’t pay much attention to how well I put in on.
Sprinkled on the almonds – only on some of them because Mr. Picky-eater doesn’t like them.
On the first one, I rolled it up like a traditional crescent roll.
Then on the others I did this:
I folded the wide end onto the banana:
Then the short end:
Finally, I smooshed up the sides and tried to seal them as best I could. They look a little like rolls.
Then I cooked them for 20 minutes and this is how they turned out!
These tasted sooooooooooo good, I ate two right away and that’s why there is a fork in the picture. So easy – so few ingredients – so delicious! And the dark chocolate peanut butter was just perfect!