PrissyCook

I’ve had a job since I was 16. Proudly I can say that anytime I’ve had to call in late to work I really did have a flat tire, upset stomach or some other plausible event preventing my timely arrival. A few weeks ago I had a doozie and I called in just because I wanted to say, “I’m going to be a little late this morning, I caught a banana on fire.”

I’m having a hard time figuring out a method to bake homemade banana chips. I gave it a go in 2007 with these Banana Cream Chocolate Cupcakes. As I recall they were tasty. The banana was sauteed in butter and it never got crispy, it just got cooked.

This go around, I spent more time researching methods to get a crispier chip and found one that said to bake them at 200 flipping them every 20 minutes until crispy. That didn’t work too well. I was a solid hour into the whole thing and the bananas weren’t even close to crispy, they started falling apart when I would flip them and my patience was growing thin.

So I did what any impatient cook would do, I turned up the heat.

Turning up the heat on a greased banana lined cookie sheet. That’s a method I don’t recommend.

After I unfortunately caught the banana chips on fire, I had to go back to the only method I knew would be tasty, but not crispy, skillet sauteing with butter.

Banana Nutella Chocolate Cupcake

Method:

1. Mix 1 batch of Martha Stewart’s One Bowl Chocolate Cupcake recipe
2. Saute banana slices in butter, sprinkle with Chinese Five Spice (optional)
3. Mix Nutella, vanilla and powered sugar till you create a frosting like consistency

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Tags: banana, chinese five spice, chocolate, cooking method, Cupcake, dessert, Martha Stewart, nutella