Want to talk about things in our lives that are complete jokes?

Good. I’ll start.

My college major was information technology, yet I can’t even install a simple plugin on this blog. True story.

I also keep hoping, with the tiniest prayers to baby Jesus, that my husband’s snoring situation will magically improve without me pressing my hand over his nose and mouth every single night. It’s ridiculous, but there you go.

Or take last night: I tried to make a healthy salad after a pulled pork and cornbread feast on Sunday, and then I loaded it with an entire log of goat cheese, candied pecans, thick bacon, brown sugar chicken and crispy shallots. Healthy, right? Funny.

And yes, ten days after returning from a trip, my ziplock-bagged toiletries still sit on the steps I walk up and down at least ten times a day. I keep telling myself I’ll grab them later, and then I sprint down the stairs with one contact in my eye or soap on my face to fetch something.

Finally, I’ve convinced myself these cupcakes are the perfect snack — even a somewhat healthy snack — because they include pretzels, fruit and peanut butter. Protein galore. I realize this is a stretch, but sometimes you need that little justification.

I wish you could live inside my head. I could probably justify those expensive jeans you want or the brownies you want for dinner. We’d have a lot of fun together.

When I was a kid my mom made “banana boats”: a slice of bread smeared with peanut butter, a banana placed on top, the sides folded up, and everything skewered together with salty pretzel sticks. That simple combo was comforting and perfect.

I haven’t stopped thinking about it. Fruit plus nut butter solves a lot of problems — apple with peanut butter for energy, strawberries dipped in almond butter for a midnight treat, figs with pecan butter for something light and filling. You really should try more of these pairings.

These cupcakes aren’t overly sweet or intensely chocolatey. Think of them as banana muffins with a pretzel crust and a little sugar or chocolate-peanut butter dollop on top. Swap the sugar for melted peanut butter if you prefer, and they truly become a snack you can feel good about.

In short: eat some. You’ll be happy you did.

Pretzel Bottomed Banana Bread Cupcakes with Chocolate Peanut Butter Frosting

Makes 12–14 cupcakes

Pretzel crust

1 1/4 cups crushed salted pretzels
1/4 cup unsalted butter, melted

Combine crushed pretzels and melted butter in a bowl, stirring until the mixture is evenly moistened. Line a muffin tin with paper liners. Using a tablespoon, scoop the pretzel mixture into the bottom of each liner and press down with the back of the spoon to form a compact crust.

Cake

1 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
1 large egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/2 cup unsalted butter, melted and cooled

Preheat the oven to 350°F (175°C). In a bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside. In a separate bowl, whisk the egg and stir in the brown sugar until smooth. Add vanilla and melted butter, mixing to combine. Stir in the dry ingredients, then fold in the mashed bananas until the batter comes together.

Using a 1/4-cup measure, scoop the batter on top of each pretzel crust. Bake for 15–18 minutes, or until the tops are golden and set. Allow cupcakes to cool completely before frosting.

Chocolate Peanut Butter Frosting

1/2 cup unsalted butter, at room temperature
3/4 cup creamy peanut butter
2 cups powdered sugar
2 1/2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1–2 teaspoons milk, if needed

In the bowl of an electric mixer, beat the butter and peanut butter until smooth and creamy. Add vanilla, then gradually add the powdered sugar and cocoa on low speed until fully combined and smooth. If the frosting is too thick, add milk 1 teaspoon at a time until you reach the desired consistency. Frost the cooled cupcakes and top with crushed pretzels if you like.

Your turn!