If you know me, you know I don’t like bananas.
It’s really the only food I will not eat.
When my boys were little and I was packing school lunches, I had to hold the banana in plastic wrap when I cut into it so my hands wouldn’t smell like the fruit.
Most people love bananas. They’re really good for you, chock full of potassium. I just don’t care for them.
Recently, my best friend and I were eating at the restaurant where her daughter works. It’s a French café and bakery.
After our super-healthy salads, she plunks down, right smack in front of us, two of the “Cupcakes of the Month,” which happened to be banana pudding cupcakes.
Now, I’m not opposed to eating banana in other forms other than the (healthy) raw form. I like a good banana bread and still bake my favorite Southern Living recipe several times each winter. I will put a banana in a fruit smoothie. When I was on a job interview once over lunch and my prospective employer told me to order the banana pudding for dessert, I did so and enjoyed it immensely.
So, I was up for trying the Banana Pudding Cupcake. After all, NOTHING this bakery has ever produced is less than excellent.
What I didn’t expect was to enjoy it so much! It was a delicious blend of banana and vanilla. Yummy!
I wasn’t up for baking cupcakes last Friday night, but I did see this Pinterest recipe and decided to try it! I have to say, it was delicious.
Maybe it’s made a banana convert out of me.
Banana Cream Pie Bites
1 (16.5 oz) roll refrigerated sugar cookie dough
1 (3.4 oz) box vanilla or banana pudding, prepared according to package directions and chilled
1 banana, sliced into 24 rounds
1 ctn French Vanilla flavored Cool Whip topping
Preheat oven to 350° F. Grease a 24-cup, mini-muffin tin with nonstick cooking spray. Divide sugar cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin.
Bake until golden-brown and set, about 15 to 18 minutes. Remove from oven and use the back of a spoon to press each cookie down; let cool 10 minutes. Remove cups from pan to a rack; cool completely.
Place a slice of banana into each cookie cup. Top with a generous dollop of pudding and finish with vanilla Cool Whip. Serve immediately or chill until ready to eat.
Makes: 24 bites
Nutritional Information: Calories Per Serving: 104, Calories from Fat: 33, Fat: 4 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 7 mg, Sodium: 235 mg, Potassium: 18 mg, Carbohydrates: 17 g, Sugar: 7 g, Protein: 1 g
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