I came home from a camping trip in Idyllwild last night with a nearly full bag of jumbo sized marshmallows left over from making s'mores. Two adults can only do so much s'mores damage in two nights, and I know that I for one can't toss those ooey gooey desserts back like I used to.
|oh hello, cute little idyllwild cabin and hammock|
Then I remembered a recent conversation I had about fluffernutters. In case you've never had the joy of experiencing this divine creation, a fluffernutter is a sandwich made with peanut butter and marshmallow fluff. A simple but genius combination.
I'm not ashamed to admit that I have made fluffernutter paninis on my grill press. Deal with it.
|cake shots ready for the oven|
So...marshmallows that get all toasty and melty in the oven...surrounded by moist peanut butter banana cake...reader, meet the Fluffernutter Cake Shot. No, not a libation kind of shot, just a small dose of cakey fluffernutter goodness, best enjoyed with a miniature spoon. The oven toasts the marshmallow on top to a crisp golden brown and reduces the inside to a perfect melty consistency.
|closeup of toasty-melty-marshmallow for your enjoyment|
I took the liberty of adding bananas to this recipe, mostly because I had some ripe ones to use up, but also because it replaces some of the fat with a healthier alternative. [As if anyone eating something called a 'fluffernutter cake shot' is concerned with this, but hey, every bit helps, right?] If you're a fluffernutter purist, or if bananas aren't your thing, you can omit them and up the butter to a full stick.
So dig in and enjoy. And have a tall glass of cold milk on standby.
Fluffernutter Cake Shots
1/2 stick butter
1/2 c white sugar
1/2 c brown sugar
1 tsp vanilla
1/2 c smooth peanut butter
1.5 c flour
1/2 tsp baking power
1 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed (about 1/2 c mashed)
8-10 large marshmallows
1. In large bowl, cream butter and sugars. Add egg and vanilla and beat well. Add peanut butter and beat until combined. Add banana and beat until combined.
2. In separate bowl, mix together flour, baking soda, baking powder, and salt. Add to wet ingredients and beat until just combined.
3. Place 8 to 10 ramekins in a baking dish. Spray them lightly with cooking spray. Fill each one halfway with batter. Don't overfill, they will puff up a lot when baking.
4. Press a marshmallow flat side up into the center of each.
5. Bake at 350 degrees for about 15 minutes. Watch them towards the end, as baking times might vary slightly depending on the size of your ramekins. They are done with the cake tops are golden brown and firm and the tops of the marshmallows are golden. [Note: the marshmallow will prevent a small bit of the batter from fluffing up, so the middle will stay pretty ooey gooey even when they're done.]
6. Let cool, then dig in with a teaspoon!