1/2 cup your preferred King's Cupboard Caramel Sauce flavor.
Directions:
Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 375ºF.
Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
Optional: Instead place into muffin tin and press around edges leaving a cupped middle.
Gently warm caramel sauce and spoon about 1/2 teaspoon caramel into the center of each cooled cookie. Refrigerate to let the caramel cool and set up. ENJOY!
Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: Greek yogurt, honey, and vanilla.
Next, add the whole wheat flour and baking powder, mixing until fully incorporated. Be careful not to over mix.
Take a medium sized microwave safe bowl, add King's Cupboard chocolate sauce and warm gently. (10 sec intervals and stirring between till mixable consistency)
Add a large scoop of the banana batter to the bowl of chocolate sauce and fold until mixed well. (about 1/4 to 1/3 of batter)
Pour the banana batter and the chocolate batter alternately into a greased 9 x 5-inch bread pan. These do not need to be even layers or symmetrical. (Have fun with it)
You can use a knife to further swirl the layers together by dragging it through both batters in a whimsical swirling fashion.
Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread loaf.
