4tbspmilk or creamadditional if required to reach desired consistency
Sweetened whipped cream or whipped topping
Banana slices
Chopped peanuts or walnuts as desired
Instructions
Preheat oven to 350 degrees and spray 36 mini muffin cups with non-stick spray (or use paper liners).
In a large bowl, combine melted butter and sugar and beat with a whisk until smooth. Whisk in eggs, vanilla and bananas until smooth.
Add salt and flour and stir just until combined.
Spoon about 1 tbsp of batter into each mini muffin cup. Bake for 10-12 minutes until a toothpick comes out clean. Set aside to cool.
Make the ganache: In a small pot over low heat, combine chocolate, peanut butter and milk. Cook on low, stirring constantly, until melted and smooth. Remove from heat.
Dip cooled blondies in ganache and let set. Top with whipped cream, banana slices and chopped nuts as desired. (*I recommend topping with bananas only before serving).
Store in the fridge for a couple days, or you could freeze them for 2-3 months before topping with whipped cream.