I don’t know what week we’re going on for quarantine but I will say my inner Martha Stewart is coming out hard with all of the cooking, cleaning, organizing, home sprucing, and Pinteresting all the home entertaining ideas I will be doing after all this craziness. Anyone else?! This is yet again one of my favorite posts to do because it’s more IRL…not trying to make you mouthwatering from dripping Carmel but bare bones lol!

With being pregnant in the second trimester I’ve definitely had to meet myself more in the middle with tasks I can take on due to lack of energy (because ya know growing a human takes quite a bit of it) and lack of sleep (again, due to growing a human). So with that being said you won’t get the salted caramel recipe here and I’m sure Pinterest or your grandmother’s recipe will do great if you want to go full on Betty Crocker. For me, I just used the caramel topping from Smuckers and cracked a bit of salt on top and called it a day and man was it satisfying. Enjoy y’all!

INGREDIENTS

• 2 3/4 cup all-purpose flour
• 1 Tbsp. + 1 tsp. baking powder
• 2 tsp. ground cinnamon
• A pinch of nutmeg
• 1 tsp. salt
• 8 Tbsp unsalted butter, frozen
• 1 egg
• 2 tsp. vanilla extract
• 1/4 cup greek yogurt (or sour cream or buttermilk)
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup mashed brown bananas (about 4 medium or 2 large)(mine were frozen in the freezer and dethawed in the microwave)
• 2/3 cup walnuts, chopped
• 1/2 cup cream (or butter), for topping 

DIRECTIONS

1. Preheat oven to 400 degrees and line two large baking sheets with silicone baking mat
2. In a stand mixed combine flour, baking powder, cinnamon, nutmeg, salt together with whisk attachment
3. Grate frozen butter with cheese grater (I used my food processor attachment)
4. Toss the grated butter into the dry ingredients and mix thoroughly.
5. Mix egg, vanilla extract, greek yogurt, brown sugar, bananas and walnuts together
6. Swap out the whisk for the paddle attachment to the Kitchen Aid mixer and add wet ingredients to the dry slowly. Once the dough comes to form a ball stop as to not over work the dough
7. Lightly flour a surface and turn dough out onto it. Sprinkle top with flour and roll out to 1/2″ thickness. Cut whatever shape you’d like (ex: traditional triangles, circular cookie cutter, etc)
8. Place on baking sheet and brush with cream (or butter)
9. Bake for 25-30 minutes or until lightly golden on top (or until desired crunchiness throughout). Check at 20 minutes