I pick up a lot of books at the Dollar Tree. This recipe was inspired by one of them: My Mother’s Kitchen. Being a fan of Bucatini, this was on the top of the list of “recipes to try” from the book. The recipe is similar to the one I found online here, but not exact. I encourage you to check the book out from the library, or pick it up on Amazon. I enjoyed it and will definitely make it again.

Differences between book/linked recipe and what I did:

• I used dates instead of currants
• Instead of onion I used shallot (like the book calls for)
• I did not rinse my anchovies
• I cut and boiled the cauliflower first, reused the water for the pasta
• I definitely used BUCATINI

I do feel like the book simplifies this one quite a bit. Once I tweak it more to my liking (I like the idea of some red pepper flakes added) I may come back to repost. But I’d like to leave a breadcrumb of my thoughts because it was yummy. Give it a try!

RECIPE

1 1/2 c. flour
1/2 tsp. baking soda
1 small ripe banana (mashed)
1/3 c. packed brown sugar
1/4 c. butter (softened)
1/4 c. peanut butter
1 large egg
1 tsp. vanilla extract
1 c. chocolate chips (optional, can use nuts, etc.)

Preheat oven to 375. Combine flour and baking soda in small bowl. In larger bowl, beat bananas, sugar, butter, peanut butter; add egg and vanilla and beat to combine. Add flour and stir to combine. Add optional chips or nuts. Drop by 1-inch rounds on baking sheet, and bake about 11 minutes.

Enjoy!

 

The other morning I was hankering for some more roasted beet hummus to accompany my coffee and morning routine. It’s so pretty!

I’m participating in Vlogmas 2020 over on Youtube. Do you remember the old Blogmas days? Sigh…

Here’s my latest post. My Broke Meal (aka “Struggle Meal”).