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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Peanut Butter Cup Banana Bars

This is such a great treat and a perfect combination of chocolate, peanut butter and banana. You can also halve this recipe and cook in an 8-inch square pan, allowing for only half the cooking time as well or replace the banana with an additional cup of peanut butter as well. 


For 9 people


  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 cups brown sugar
  • 1 cup peanut butter
  • 2 medium, ripe bananas, mashed
  • 1 cup plain yogurt
  • 3/4 cup(1 1/2 sticks) butter or margarine, melted
  • 2 eggs
  • 2 cups chocolate chips
  • 8 -10 normal sized peanut butter cups, quartered

Peanut Butter Cup Banana Bars Directions

    Line a 13x8-inch baking pan with parchment paper; set aside. Preheat oven to 350-degrees F.
    In a large bowl, blend flour and baking soda well; set aside. In another large bowl, add brown sugar, peanut butter, mashed bananas, yogurt, melted butter and eggs. Beat until creamy with an electric mixer or hand-held beater. Add flour mixture with peanut butter mixture and beat until well blended and as smooth as possible. It will be thick. Blend in the chocolate chips.
    Transfer batter to prepared pan and evenly spread. Insert the quartered peanut butter cups almost completely into the batter, spaced as you like. 
    Bake 45-50 minutes, or until the edge is darker brown than the center and pulled away from the sides of the pan. The middle will still be soft to the touch, but that is what we want. Remove from oven, cook 10 minutes and cut to serve gooey warm.