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Preheat oven to 350˚F. Line 24 mini muffin cups with paper liners; set aside.
In food processor, pulse crackers until coarsely ground; add melted butter and 1 Tbsp brown sugar, stirring to combine. Divide evenly among prepared muffin cups; press down with small spoon or handle of whisk. Bake crusts for 5 to 8 minutes or until golden brown; let cool completely.
Beat cream cheese with remaining brown sugar until smooth and fluffy. Beat in egg until blended; stir in mashed banana and vanilla. Divide mixture evenly among crusts.
Bake for 12-15 minutes or just until puffed; transfer to rack. Let cool completely; refrigerate for at least 2 hours or until chilled. Drizzle with melted chocolate before serving. Store in airtight container for 3 days or freeze for up to 1 month.
Tip: Alternatively, drizzle with melted white chocolate if desired.
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