Double Chocolate Banana Cake

As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.

It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.

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Chunky Monkey Trail Mix

My kids are growing like weeds! I’ve been noticing their pants are getting shorter and they’ve been complaining their shoes are too small. It might explain all the snacking they’ve been doing! I wanted to make something that would be packed with protein, but still have a little bit of sweetness and found this delicious recipe for trail mix…. made in the crockpot! It makes a big batch and we’ve all been snacking on it all week. I love the crunchy banana chips, toasted coconut and of course the dark chocolate chips. YUM!

Chunky Monkey Trail Mix | Join Us, Pull up a Chair
2 1/4 cup raw walnuts (chopped)
1 cup raw cashew halves (chopped)
1 cup unsweetened coconut flakes
1/3 cup coconut sugar
4-5 Tbsp coconut oil
1 tsp vanilla extract
2 cup unsweetened banana chips
3/4 cup dark chocolate chips

In a slow cooker, mix the walnuts, cashews, coconut, sugar, vanilla and coconut oil. Mix together until combine. Cook on high for 45 to 60 minutes. Stir occasionally to make sure the coconut doesn’t burn. Reduce heat to low for an additional 20 to 30 minutes. Transfer to a parchment lined baking sheet to allow to dry out. Add in the banana chips and chocolate chips. Store in an air-tight container.

Source: Cotter Crunch

Ricotta Banana Bread

Once again, I found myself with almost a full bunch of bananas that were on their way to being overripe. I should learn that when my kids ask for bananas, they only want 1 or 2 and not to buy a bunch, since they never eat them all. I decided to wipe up a loaf of banana bread last night to use up a few and then cut the rest into slices, frozen them and they’ll be used for smoothies. I also picked this recipe since it uses ricotta and I had some leftover from another recipe that needed to be used.

The bread came out super moist and you would never know there was ricotta in the batter. It’s really good warm with a little smear of butter. With a slice of this bread and a cup of coffee, it’s a great way to start the day!

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Banana Coconut Bread – The Secret Recipe Club

Today comes with great sadness…it’s my last post for The Secret Recipe Club. I have been with the group since almost the beginning, I think I may have missed for the first or second months, but it’s been 5 years worth of fun, meeting new friends and making so many amazing recipes! I went back to look at my first recipe and it was a French Toast Casserole in June 2011. I’m going to miss blogging for the SRC each month, but a few of us have moved onto other monthly groups to find new things to fill our time!

For my last SRC assignment, I received The Big Sweet Tooth. I’d say it’s the perfect way to say goodbye! Rafeeda is the lady behind The BST and like me, she’s quite busy! Rafeeda makes a wide variety of recipes and has some ingredients I have never heard of before. It made me realize I’m missing out on a whole type of cuisine and foods I need to try! I looked through all the recipes and had a hard time deciding on what to make, but chose her recipe for banana coconut bread since I had a bunch of bananas on my counter that needed to be used. The bread was really good and my husband and kids finished the loaf without me! My husband’s only comment was that I should have added pecans to the batter and not just on top. The only tweak I made was replacing the flaxseed powder for additional flour since I was out of flax.

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Peanut Butter Banana Bars – #FilltheCookieJar

It’s time for September’s #FilltheCookieJar group and I’m filling the jar with these delicious peanut butter banana bars. The theme for this month was fall, and while these bars aren’t exactly fall themed, they are still delicious and you can’t go wrong with the combination of peanut butter and banana.

These bars are easy to make and the have a gooey layer of peanut butter on top. I had everything in my pantry and they were a great way to use up over-ripe bananas. Definitely  give these a try next time you have bananas to use.

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Banana Chocolate Chip Snack Bars – #FilltheCookieJar

As usual I had some over-ripe bananas on my counter waiting to be used and decided I would make some snack bars for the kids. They’ve been eating like crazy lately, not sure if they’re getting ready to hibernate for the winter or what is going on! It was also the perfect time to get my recipe ready for this month’s Fill the Cookie Jar. Our theme this month was Christmas / Holiday. While these bars don’t have peppermint, red or green, they’re the perfect treat to snack on while you’re decorating!

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Banana & Oat Breakfast Cake

Once again I found myself with a bunch of overripe bananas and need to use them up. My kids go in spurts with eating bananas and this past week wasn’t one of them. I found this great recipe for breakfast cake that I was able to use up most of the bananas and had a few leftover that I froze to use in smoothies.

The cake was really good and filling. It’s also vegan which is a huge plus and packed with healthy ingredients like flax seed and coconut oil. I enjoyed warming it up slightly in the microwave for breakfast and both kids enjoyed it as a snack after daycare.

Banana and Oat Breakfast Cake | Join Us, Pull up a Chair

1 Tbsp ground flax seed
3 Tbsp water
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cane sugar
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1 1/2 cups rolled oats
1/2 tsp baking soda
1 cup white whole wheat flour

Preheat oven to 350 degrees. Lightly grease a round or square baking pan with coconut oil and set aside. In a small bowl, combine the ground flax seed and 3 tablespoons of water to make a flax ‘egg’. Set aside.

In a large bowl, mash the bananas and then add in the maple syrup, coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder. Stir until well combined. Make sure your flax egg has thickened and then add it to the wet mixture. Using a whisk, make sure the mixture is well combined.

Add the oats to the wet ingredients and stir to combine. Add the flour and baking soda on top of the mixture and fold the mixture together. Pour in the prepared baking pan and smooth out the top. The batter will be thick.

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely and then remove to slice.

Source: Ceara’s Kitchen

Caramelized Banana Upside Down Cake

Yes, once again I found myself with over-ripe bananas that I needed to use. I think it happens at least one a month, but no one was complaining this month after I made this cake! It was soooo good. The cake is moist and light, and then the caramelized bananas with the melted butter and brown sugar glaze, takes it up a notch. I really can’t put it into words, trust me, you just need to make it for yourself.

1 stick unsalted butter, melted
3/4 cup light brown sugar, packed
3-4 medium bananas, sliced horizontally and then sliced vertical
1 cup flour
3/4 cup sugar
2 tsp baking powder
1 egg
1/2 cup buttermilk
1/3 cup sour cream
3 Tbsp canola oil
2 tsp vanilla extract
Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with nonstick cooking spray, place on a baking sheet and set aside. 
Pour the melted butter in the bottom of the pan. Spread the butter around to make sure the entire pan and sides are well-coated with butter. Sprinkle the brown sugar over the melted butter. Begin to cover the bottom of the pan with the sliced bananas in a pinwheel. Use small pieces of banana to fill in the gaps. Add 8 to 10 short banana pieces around the sides. 
In a large bowl, whisk together the flour, sugar and baking powder. In a smaller bowl, combine the egg, buttermilk, sour cream, oil and vanilla extract. Add the wet ingredients to the dry ingredients until just combined. Gently pour the batter over the bananas.
Bake for 40 minutes or until the center of the cake is set and golden brown. Remove from oven and place on a cooling rack for at least one hour. Once cooled, invert the pan on a plate. Remove the pan and allow the butter sugar mixture to flow over the cake. Slice and serve. 
Source: Averie Cooks

Skinny Peanut Butter Banana Muffins

I hope everyone had a great holiday weekend! We have a busy weekend and hosted a family party on July 4th. It was small but it was fun to get together with our family and enjoy the weather. I was worried the weather wasn’t going to be great, but by noon, the weather changed and it was gorgeous out. I’ve been busy working the kitchen getting ready for some of my monthly features; I’m so excited to share them with you! I have also been really busy trying to grow my business and I’ll be sharing more information about it later this week as well as a little surprise too. 

I made these muffins months ago, but they got lost in the mix and I just stumbled across the pictures as I preparing for another post. I figured now was a great time to get them posted because they were devoured in 2 days. The kids gobbled them up and they were perfect to send to daycare for breakfast and for an after daycare snack. Plus, they’re healthy too, so I didn’t worry when the kids ate 2-3 in a day. 
2 large bananas, mashed 
1/4 cup honey
1/4 cup light brown sugar
1/2 cup plain Greek yogurt
1 egg
1/3 cup unsweetened vanilla almond milk
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 cup flour
3/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
Preheat oven to 425 degrees. Spray a muffin tin with non-stick cooking spray and set aside. 
In a medium bowl, mix together the mashed bananas, honey, brown sugar, yogurt. egg and milk. Once combined, whisk in the peanut butter and vanilla extract. In a separate bowl, combine the flours, cinnamon, baking soda, baking powder, salt and chocolate chips. Pour the wet mixture into the dry ingredients and gently fold to combine all the ingredients together. 
Divide the batter between the twelve muffin tins. They should be almost filled to the top. Bake for 5 minutes at 425 degrees and then reduce the temperature to 350 degrees. Bake for another 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and allow to cool before eating. 
Slightly adapted from Sally’s Baking Addiction