I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Banana

Double Chocolate Chip Banana Muffins

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Muffins make me super happy.

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They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.

Double Chocolate Banana Muffins

We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.

But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.

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So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut Babka, Overnight White Bread, and Transitional Whole Wheat Sandwich Bread.

While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.

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These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.

I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.

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I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!

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Double Chocolate Chip Banana Muffins

Yield: 12 Muffins

Ingredients

  • 1 1/4 C all purpose flour
  • 1/3 Dutch process unsweetened cocoa
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 Cup mashed banana, about 2 medium previously frozen bananas
  • 1/3 Cup sour cream or Greek Yogurt
  • 1 large egg
  • 1/2 Cup granulated sugar
  • 1/4 Cup canola oil
  • 1 teaspoon vanilla extract
  • Generous 1/2 C dark or semi-sweet chocolate chips, and 60 more chips for the top of the muffins

Instructions

  1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
  2. Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. In a large bowl, whisk the banana and sour cream/yogurt until smooth.
  4. Add the egg, sugar, oil, and vanilla extract until smooth.
  5. Fold in the flour mixture and chocolate chips until just combined.
  6. Portion evenly into the muffin wrappers. Add 5 chocolate chips to the top of each muffin.
  7. Bake for 18 to 20 minutes. Cool in the pan for about 2 minutes, and then on a wire rack.

Notes

Slightly Adapted from Karen's Kitchen Stories

Did you make this recipe?

Tag me in your Instagram pic @iamahoneybee

© iamahoneybee
Cuisine: American / Category: Breakfast

 

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Banana Buttermilk Waffles

Banana Buttermilk Waffles

I’m going to Seattle tomorrow!! And I am so freaking excited!!! SO EXCITED!!!

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I am going there to visit my best friend Emily, who moved out there just about 2 summers ago. I haven’t seen her since last Christmas (’13) when she was back visiting family in CT and came up to Boston for an overnight so we could hang and she could meet Autumn. So it’s been far too long since I’ve seen her.

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I’ve had this trip planned for months and months. I’m packed and ready to head to the airport from work. Autumn is staying home with dad so this is the longest time that I will be away from her. That will be hard but I think the trip would be tough on he/us. Plus, they get to have a funny Daddy & Daughter weekend together.

Emily and I have been planning fun things to see and do. And, of course, delicious things to eat and drink.

I’m looking forward to checking out Pike Place Market, Gas Works Park, and taking a Ferry Ride. Plus, I think I kinda have to check out the Sleepless in Seattle houseboat. Oooh, maybe even the Grey’s Anatomy House. I’m such a dork.

We have been sending back a “Seattle Restaurant Tread” email for the past few weeks that is stuffed full of restaurants and bars that we could check out. The plan is so eat, walk, eat walk, and repeat all day. I can’t wait to check out places like Revel, Local 360, Toulouse Petit, and Marination in Ma Kai. So good!!!

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I’ve posted a few banana enhanced waffle recipes recently, so I was not too sure about posting these Banana Buttermilk Waffles now, but I couldn’t resist.

Buttermilk waffles are always a great waffle. A family favorite! And with the added banana it just knocks the flavor out of the park. Plus, it just enhances the texture.

We always have bananas on hand and sometimes they get too brown and soft to eat, I’m sure the same happens in your house, so whip up these waffles with those brown bananas.

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So, while you are enjoying these waffles this weekend I’ll be enjoying Seattle. I think it will be a great weekend!

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Banana Buttermilk Waffles

Makes approximately 16 waffles, depending on waffle maker

Ingredients

  • 2 bananas, mashed
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 Cups all-purpose flour
  • 1/3 Cup packed light-brown sugar
  • 1 teaspoon baking soda
  •  2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 2 cups buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

Process

  1. Preheat your waffle iron according to your manufacturer’s instructions.
  2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and the vanilla extract. Pour into dry mixture, and combine.
  4. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
  5. Ladle about 1/4-1/3 cup batter, depending on your waffle iron, onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake until steam no long emerges from waffle iron, about 3 to 5 minutes.
  6. Transfer the cooked waffles to a cooking rack lined baking sheet; place in an oven set to low heat, about 200 degrees, while you finish making the rest of the waffles.

Adapted from Martha Stewart

Gluten Free Banana Bread Waffles

Gluten Free Banana Bread Waffles

Can we talk about how freaking cute waffle irons are?

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Oh, man, my Amazon wish list is insane with waffle irons. Big Belgian beauties. This one makes bubbled shaped waffles. Or how about a Mini Waffle Maker. And this one that makes hearts. Adorable! Oh, and this one makes Waffle Sticks– perfect for dunking!

This is gonna be a problem. A delicious problem.

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Price gifted me some fun goodies from Sperry for Valentine’s Day, but when we were out shopping I gifted myself Heart Waffle Iron that I picked up from Crate and Barrel. I couldn’t resist a sale. Score!!!

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We always have bananas in the house as Autumn loves them, but she will eat anywhere from 1 bite to a whole banana in a sitting so sometimes we run out or have a bunch of super ripe ones left, depending on her mood that week. And sure enough, we had a bunch of bananas when I was trying to figure out what waffle t make up next. It was like they were calling my name, I just had to use them. But since I recently did a Banana Bread Waffle, I wanted to change it up so I made these gluten free.

These waffles are great if you are gluten free or not. The texture is light from the whipped egg whites. Plus the flavor is reminiscent of banana bread from the banana, vanilla, and cinnamon in the batter.

A real winner for your next waffle breakfast.

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Gluten Free Banana Bread Waffles

Makes 7 heart waffles

Ingredients

  • 1/2 Cup melted coconut oil
  • 1 1/2 Cups almond flour
  • 1/2 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 large very ripe bananas
  • 1/2 Cup sugar
  • 3 eggs, separated
  • 1 teaspoon vanilla extract
  • butter, chopped nuts, fruit, and syrup for serving

Process

  1. Melt enough coconut oil to equal 1/2 Cup.
  2. Combine the almond flour, baking powder, cinnamon, and salt. Set aside.
  3. Beat the egg whites until stiff peaks form. Set aside.
  4. Beat together the bananas and sugar until fluffy. Add the 3 egg yolks and vanilla extract and mix until combined.
  5. Add in the dry ingredients and mix thoroughly.
  6. Fold in the egg whites until there are no more streaks
  7. Preheat you waffles iron. Spray with non-stick cooking spray or rub with papertowel that has coconut oil on it. Scoop a 1/2 Cup of batter into the waffle iron and cook according to the waffle maker’s instructions.
  8. Serve warm with butter and syrup and your choice of nuts and fruit.

Post contains affiliate links.

Brown Butter Banana Bread Waffles

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Brown. Butter. Banana. Bread. Waffles.

Boom.

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At least I didn’t try to make it 5 B’s in a row and say Baffles. I’m lame. Ha!

Well, here we are with another Wednesday Waffles post. 3/52 I can’t believe that I’ve only just begun this adventure and it’s already on week three. It’s weird all around.

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Plus, I just turned 30. And we are currenty on a cruise. I’m going to say that we are enjoying ourselves emensely although I’m currently writing this on Saturday night before we even depart as wifi on the boat is $$$ so I’m scheduling this post in advance.

Speaking of which, I am HORRIBLE about scheduling posts. I try quite often and I mess up the date, or time, or just don’t schedule it like a dummy. FACEPALM.

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Anyway, we are on the cruise having a blast and enjoying the warm weather and sun. And you can enjoy these waffles. Totally the same. ha!

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We always have bananas around as Autumn eats them most days but even then some gets ahead of us and get brown and soft. No worries, it’s just perfect for banana bread. Or in this case banana bread waffles.

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But not to leave well enough alone, I browned the butter as well. The banana bread recipe I use most often uses melted butter so I just amped this up by browning it and it really makes the waffles fantastic. I just love that rich nutty flavor.

These are waffles that will knock your socks off.

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Enjoy these Brown Butter Banana Bread Baffles… with bacon.

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Brown Butter Banana Bread Waffles

Makes 12 4″ square waffles

Ingredients

  • 12 ounces butter
  • 3 large very ripe bananas
  • 1/2 Cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Cups flour
  • 1/2 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 1/4 Cups milk
  • chopped pecans, banana slices, butter, and syrup for serving

Process

  1. Make the brown butter following this process. Let cool.
  2. Combine the flour, baking powder, cinnamon, and salt in a small bowl. Set aside.
  3. Beat together the bananas and sugar. Once combined add the eggs, melted butter, and vanilla extract, beat well.
  4. Add 1/2 of the flour mixture to the banana mixture, gently mix. Add half of the milk and mix to incorporate. Repeat with the remaining flour mixture and milk.
  5. Cook in your waffle iron until golden brown and crisp. Place on a wire rack to cool.
  6. Enjoy with chopped pecans, slices of banana, butter, and syrup.

 

 

Peanut Butter Banana Bars with a Peanut Butter Cream Cheese Frosting

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On Sunday night Price, Autumn, and I headed down to Rhode Island to Lincoln Woods State Park to meet our wedding photographer, Lefebvre Photo, for our engagement photo session.

In practice of late, I was not prepared at all. #ugh #storyofmylife

We went out to Kohl’s in the morning to get some coordinating clothes, mainly plaid shirts and a dress for me to wear. Of course, I couldn’t find anything to wear. I don’t mean I couldn’t find anything that I liked since I basically LOVE all of Lauren Conrad’s current line. I mean, I couldn’t find anything I wanted to wear for the photos. Of course!!! So mini meltdown later, I rushed out to Gap Factory Store and Old Navy after lunch and threw together a $6 white tank top, with a $12 (originally $45!) sweater, some jean capris and sperry’s. And wished I had a Xanax.

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Thankfully, the photo session was fun since I was a ball of nerves. The location was amazing with shafts of golden light shining through the trees. The leaves were a lovely mix of greens, oranges, and yellows above us and below our feet. Our photographer was great with setting up shots and getting us to joke around when deep down I wanted to throw up from nerves and just the thought of how corny all of it was. I went to college and worked with Danielle years ago so it definitely helped keep me semi calm as we recounted the worse boss in the history of bosses. Plus, we got to talk about our babies as her daughter is just 2 weeks older than Autumn. Besides Danielle’s wedding and engagement photography she also takes newborn and baby photos so incorporating Autumn into our photos was really easy. I’m looking forward to getting our photos in a few weeks. I’ll be sure to share them when I get them 🙂

Anyway, these bars are so delightful! They are the perfect combination of flavors. I think peanut butter and banana are best friends, better than peanut butter and jelly. Yep, I said it!!! Jelly is great but too sweet at times, and you can’t dip jelly into a jar of peanut butter, like how you can with a banana… wait, you don’t do that? Err, me neither…

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These Peanut Butter Banana Bars are one of the best ways to use up past their prime bananas. I swear we always have past their prime bananas. I’d assume I should buy less bananas but when I do it’s the week Autumn has decided she wants 2x as many as usual and then I need to get more anyway. It’s like that when we buy milk… if I buy a 1/2 gallon for a month and we run out every week I’ll then buy a gallon and we will only drink a glass before it goes bad. #thestruggle

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I loved the texture of these bars that the banana and the oats give it. The oats make it feel like fall. I[‘m sure that doesn’t make any sense but it totally feels like a fall treat. Now, that doesn’t mean you can’t enjoy it all throughout the year but if you have it I’m sure you’ll think “Man, I gotta make these again this fall.”

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Seriously, this frosting.

You can skip the frosting but then we wouldn’t be friends as the frosting adds to much to the bars to enhance the flavors and texture. I just love biting into the bar and getting my teeth through the frosting first before getting to the fluffy bar. Plus, frosting always wins.

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Peanut Butter Banana Bars with a Peanut Butter Cream Cheese Frosting

Makes 16 servings

Ingredients

For the Bars

  • 1 1/2 Cups all-purpose flour
  • 1 Cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 cup creamy peanut butter

For the Frosting

  • 4 ounces of cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 cup of powdered sugar

Process

  1. Preheat oven to 350°. Grease an 8-inch square baking pan.
  2. In a medium-sized bowl, whisk together the flour, oats, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix well.
  4. Mix in bananas and peanut butter, mixing just until combined.
  5. Reduce mixer speed to low. Gradually add the dry ingredients mixture, mixing just until combined.
  6. Transfer the batter into the prepared pan and smooth out the top.
  7. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean.
  8. While the bars is cooling, prepare the frosting by beating together the cream cheese, peanut butter until light and fluffy. Add the vanilla extract and beat again. In small batches, add in the powdered sugar, mixing well after each batch. Evenly spread over the cooled bars. Cut into 16 squares and enjoy!

Bars Sourced from Bake or Break, frosting from I am a Honey Bee

Classic Banana Bread

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This is my favorite banana bread.

Hands down FAVORITE.

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Plus it’s simple to make. So simple that I made this one handed. Yep, one handed.

The morning I was making this Autumn wanted to be held but also play with her toys on her mat so about every other minute she would yell from her mat at the top of her lungs and then I’d pick her up, she would stop and be happy to watch me make the banana bread. But then she would yell at the top of her lungs to be put back down. And then, after about a minute of playing around the yelling would begin again…

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So with her in my left arm I made this pretty much one handed. Thankfully I was at the point of cracking eggs when she was on the mat since I’m not great at doing that 1 handed.

Let’s get back to the banana bread.

It’s perfectly predictable. You know, banana-y and bread-y. It’s just that it has the best texture and flavor.

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I love the chunks of banana that are mixed into the creamy light batter. I often put chopped pecans in but I didn’t this time because I wanted to use the bread later on for french toast and I didn’t want the pecans in that. But I highly encourage you to put pecans in because they add such great flavor and texture.

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Classic Banana Bread

Ingredients

  • 2 cups whole wheat flour, but all-purpose works as well
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, finely chopped (optional)

Process

  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 5-inch loaf pan by lightly greasing the surfaces.
  3. In a large bowl, combine the flour, baking soda, and salt; set aside.
  4. Put 2 bananas and the sugar in the bowl of a stand mixer. Mix together for 3 minutes; you want a light and fluffy banana cream.
  5. Add the melted butter, eggs, and vanilla extract; beat well and scrape down the sides of the bowl.
  6. Mix in the dry ingredients until about 50% incorporated.
  7. Add in the 2 remaining bananas and chopped pecans. Mix together until the bananas are broken up but still in large chunks and the dry ingredients are more incorporated.
  8. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
  9. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
  10. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.

Adapted from Food Network

Banana Cream Pie

Banana Cream Pie

I am just itching to go on vacation.

At the very least planning one would cool my wanderlust urges. I just love adventures and times to relax in a new setting. I love to discover new places and try new things.

Price and I are looking into cruises for next January as a way to celebrate my 30th. I think a week in the Caribbean is just the best idea to break up the cold winter up here. Plus I think turning 30 while sipping a daiquiri as I soak up the sun is they best way to spend a milestone birthday

As well, I’m waiting for Jet Blue to release more dates next year so that Emily and I can have a girl’s weekend. I can’t wait to check out Seattle and have her show me all around.  Everything she has been telling me about the PNW sounds awesome. I think it will be such a fantastic time. yay!

Anyway, let’s check out this awesome pie for Pieday Friday!

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This banana cream pie should be illegal.

It’s that good. Really really good.

The flavor is so good. The silky smooth pudding filling is a great companion to the fresh bananas.

Price came back from work and I basically shoved a spoonful of the pudding into his mouth the moment he walked in. I don’t think he minded though. Well, maybe it was a tease because he had to wait for it to set up. ha!

I suggest that you make the pie well in advance of serving it. You can let it chill for an hour but I think that the longer the better. Then you garnish it right before serving so the bananas don’t brown. And I think that some whipped cream is great for a garnish as well. yum!!

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What pies should I make next? I’m taking suggestions!!

Banana Cream Pie

Makes a 9″ Pie

Ingredients

  • 1 9″ deep-dish pie crust
  • 3/4 Cup sugar
  • 1/3 Cup flour
  • 1/4 teaspoon salt
  • 2 cup milk
  • 3 egg yolks, beaten
  • 2 Tablespoons
  • 1 1/2 teaspoon vanilla extract
  • 5 bananas

Process

  1. Bake the pie crust according to the packaged instructions/recipe. Let completely cool.
  2. Slice 4 of the bananas into 1/4″ thick rounds. Set aside.
  3. Preheat your oven to 350 degrees.
  4. In a medium-sized saucepan, combine the sugar, flour, and salt. Gradually pour the milk in while stirring gently. While continuously whisking, cook over medium heat until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  5. Mix a small quantity (about 1/3 cup) of the hot pudding mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. While continuously whisking, cook for 2 more minutes.
  6. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  7. Place the banana slices in the cooled baked pastry shell and then top with pudding mixture.
  8. Bake for 12 to 15 minutes. Chill for 1 hour before slicing. Garnish with the remaining banana prior to serving.

Sourced from All Recipes

Banana Pudding

Banana Pudding

So I was doing a really good job of doing weekly posts for my Sprint Cup Snacks series last year, but then tragedy struck!!! My damn desktop crapped out on me. And where were my photos that I needed to edit and slap into my drafted posts? Oh, on the damn desktop! So bam! My posting schedule hit a speed-bump, so I had to face the I would just have to redo some recipes I already made. And of course instead of attacking them quickly I fell behind on my posts, and then got busy, and then had a baby… well you get the point!

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And since Daytona is next Sunday (yay!!!!!) I just knew I had to get into gear (see what I did there?) and finally get around to posting the last few recipes that I had passed up last year.

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I’m kicking things off with this delightful Banana Pudding that I made for the Coke 600 race at Charlotte Motor Speedway way back in October. I had to pick something super southern to honor this race. And Banana Pudding was the perfect pick!

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I had made this and brought it into work and one of the guys there was saying how great it was. Well, that was nice of him. What I didn’t know was that he was from the South. He continued on saying how he grew up eating Banana Pudding and how this reminded him of his childhood and how good this Banana Pudding was. Well… score!!! yay!!!

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And I think we all need more pudding in our lives. Just because.

And I think we can justify having this as there is fruit involved. Totally healthy. And it does has reduced fat vanilla wafers, which really just does a better job of holding up the wafer texture better than the regular vanilla wafers, but still… ha!

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Banana Pudding

Makes 12-16 servings

Ingredients

  • 1/3 cup all-purpose flour
  • Dash of salt
  • 2 1/2 cups milk
  • 1 (14-oz) can of sweetened condensed milk
  • 2 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 cups sliced ripe bananas, about 5-6 bananas
  • 1 box of reduced-fat vanilla wafers
  • 2 cups of whipping cream

Process

  1. In a medium saucepan, combine the flour and salt. Place on your stove-top over medium heat.
  2. Gradually stir in the milk, sweetened condensed milk, and egg yolks, and cook, stirring constantly, for 8 to 10 minutes or until thickened.
  3. Remove the custard mixture from the heat and then add in the vanilla extract.
  4. In a 5 quart trifle dish, out 1/3 of the pudding on the bottom of the trifle dish, then 1/3 of the vanilla wafers, then 1/3 of the banana slices, and lastly 1/3 of the whipped cream. Be sure to place some of the pudding, banana slices, vanilla wafers, and whipped cream along the side so everyone sees the yummy layers. Repeat the process 2 more times topping off with whipped cream.

If you are serving these individually, then just serve in 1 cup dishes or in pint ball jars. Layer the ingredients in the process stated above to create a dessert with 6 layers.

Adapted From: My Recipes

Banana Crumb Cake with Pecans and Chocolate Chips

Banana Crumb Cake with Pecans and Chocolate Chips

Will ya look at that?

Just take a minute and look at this crumb cake.

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Did you do it?

I hope you really did take the time and soaked in the prettiness of this crumb cake.

But it’s prettiness is not the only nice part. Nope. It’s the bananas. It’s the chocolate chips. It’s the pecans. It’s a triple threat!!

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The crumb cake will have you sneaking into your kitchen all day and night just so you can cut sliver after sliver hoping that no one notices just how much you’ve eaten.

It’s just such a good cake. I swear. It’s flavorful like banana bread but the texture is light and airy. Plus there are chocolate chips and pecans in it! Not to mention, the crumb topping is soft, with a nice crunch on top. Ah crumb cake bliss!!

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Banana Crumb Cake with Pecans and Chocolate Chips

Makes a 9″/10″ cake

Ingredients

Banana Cake

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Greek yogurt (vanilla or plain)
  • 1/2 cup oil
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 3-4 small banana’s mashed very well
  • 1 cup chocolate chips
  • 1 cup chopped pecan pieces

Crumb Topping

  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 3 Tablespoon softened butter
  • 1 Tablespoon water, if neccessary

Process

  1. Preheat the oven to 375 degrees and spray a 9 or 10 inch springform pan with nonstick spray.
  2. To make the crumb topping: in a small bowl, mix together the flour, sugar, and cinnamon. Incorporate the butter until the mixture is crumbly. If the texture is not right then add in a few drops of water at a time to get a crumbly mixture. Set aside.
  3. Mix all the dry ingredients together in one bowl.
  4. Lightly beat the eggs and add in the Greek yogurt, and oil and mix until well blended.
  5. Mix the bananas into the wet ingredients.
  6. Fold the dry ingredients into the wet banana mixture until just combined.
  7. Fold in the pecans and chocolate chips until just combined as well.
  8. Pour the cake batter into the prepared pan and then top with the crumb mixture.
  9. Bake at for 30-40 minutes. Allow the cake to cool for 5 minutes prior to carefully removing the outside of the springform pan.

Sourced from Ask Chef Dennis

Peanut Butter Cup Peanut Butter Banana Bread

Peanut Butter Cup Peanut Butter Banana Bread

I’m kinda the worst when it comes to buying bananas.

I buy several pounds of bananas when I go grocery shopping and then let them spoil since I forget about actually eating them… umm okay? Then as I stare at blackening bananas I think ‘ooo I’ll make banana bread’. But typically I don’t because I get to distracted with the million other things I have on my to do list.

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Well things changed this time when I was going through Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread and saw a doozey of a banana bread. It was not just a peanut butter banana bread but it ALSO had Reese’s Peanut Butter Cups involved.

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The perfect kind of recipe for a peanut butter lover.

Plus it didn’t hurt in this post-Halloween week when a massive bowl of candy was staring at me.

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This bread is light in texture and packs a peanut butter punch. Plus getting a piece of Reese’s Peanut Butter Cups in the bread is always a fun surprise. I’m already thinking about making this again and then making french toast with it. I should, shouldn’t I?!?!

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Peanut Butter Cup Peanut Butter Banana Bread

Makes 1 9×5 loaf

Ingredients

  • 3 large ripe bananas
  • 1/2 cup vanilla or plain Greek yogurt
  • 1/3 cup cream peanut butter
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/2 sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 full size Reese’s Peanut Butter Cups, diced into about 10 pieces each

Process

  1. Preheat oven to 350 degrees. Generously spray a 9×5 loaf pan with non-stick cooking spray, such as Pam, and then place onto a baking sheet.
  2. Slice 1/2 of a banana into 10 slices, approximately 1/8″ thick. Set aside.
  3. In a large bowl or in the bowl of a stand mixer, mash the remaining 2 1/2 bananas.
  4. To the mashed bananas, mix in the yogurt, peanut butter, melted butter, vanilla extract, and the cinnamon.
  5. Mix in the eggs and sugars to the banana mixture.
  6. Add the flour, baking soda, and salt to the wet mixture and mix until just combined.
  7. Gently fold in 2/3 of the chopped peanut butter cups into the banana bread mixture.
  8. Pour the mixture into the prepared loaf pan and top with the sliced bananas and remaining diced peanut butter cups.
  9. Bake for 50-65 minutes, or until a toothpick inserted in the center is clean upon removal. Let cool for at least 20 minutes prior to cutting and serving.

Adapted from Peanut Butter Comfort by Averie Sunshine

Thirsty Thursday: Banana Daiquiri

Banana Daiquiri

I wouldn’t be honest with you or myself if I didn’t say that making all these Thirsty Thursday posts was a tad bit difficult since I’m now not drinking. At least Price is enjoying them. He has become the designated taste tester when it comes to boozy drinks.

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But with this Banana Daiquiri I had a really easy time making it virgin without really effecting the end result… just don’t add the rum in. Duh! So I was really excited for this recipe for this week’s Thirsty Thursday post. Amanda picked this week’s Daiquiri theme since tomorrow is National Daiquiri theme. Perfect.

This Banana Daiquiri is so simple and so good. Pefect for the heat wave that has been beating the crap out of the northeast this week. It is such an easy recipe to halve or multiply easily. You basically make 2 drinks every time since you are limited wha tyou can fit into the blender, that 3 cups of ice will do that! But it’s worth it since this icy bevie is so refreshing. 🙂

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Amanda made a super refreshing Watermelon Daiquiri. I have a watermelon just waiting for me to cut into it. I think it wants to be turned into this daiquiri. If watermelons had feelings and thoughts I’m sure it would tell me to do just that…

Banana Daiquiri

Makes 4 drinks

Ingredients

  • 2 large bananas, divided
  • 1 cup coconut milk, divided
  • 1 lime, juiced, divided
  • 1/2 cup sugar, divided
  • 6 cups ice, divided
  • 4 ounces white rum, optional, divided

Process

  1. Into a blender add half of each ingredient.
  2. Blend until smooth, about 1 minute.
  3. Pour into 2 tall glasses, and repeat for 2 more drinks.

Sourced from Sandra Lee via Food Network

Banana Nutella Bread Pudding- SRC

Banana Nutella Bread Pudding

So probably picking a bread pudding for this month’s Secret Recipe Club post was not the best idea since it’s been so hot out now. Wasn’t I just complaining that it was cold and rainy? Well, that is the way things go in New England. But not or not I swear it’s worth it to make this bread pudding anytime of the year!

For this month’s Secret Recipe Club post I had Shirley’s blog Enriching You Kid!. It had such a fun time going through Shirley’s blog because she had such interesting recipes. I went through years and years of recipes looking around for something to make and share. I had several recipes in mind but decided on the Banana Nutella Bread Pudding. I couldn’t pass up on having some Nutella!!

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I kept all of the ingredients the same but played around with the proportions of the ingredients. Shirley’s recipe called for 2 cups of milk and 1 cup of bread. Since I prefer a bit drier of a bread pudding I changed up the amounts to 1 1/2 cups milk and 3 1/5 cups of bread. If you prefer a wetter bread pudding then increase the amount of milk and reduce the amount of bread a bit. Just as simple as that.

Hope that you enjoy this delightful bread pudding as much as we did 🙂

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Banana Nutella Bread Pudding

Serves 4

Ingredients

  • 1 1/2 cups milk
  • 1 egg
  • 2 tablespoons sugar
  • 3 1/2 cups bread pieces
  • 1 banana, thinly sliced
  • 2 tablespoons Nutella
  •  1/4 cup chopped walnuts or hazelnuts, optional

Process

  1. Beat together the milk, egg, and sugar in a large bowl. Add the bread, sliced banana, and the Nutella. Fold together completely to combine, let soak for 30 minutes.
  2. While the bread is soaking up the milk mixture, preheat your oven to 325 degrees and prepare a baking dish by greasing all the sides.
  3. Pour the bread pudding mixture into the greased baking dish. Sprinkle nuts on top.
  4. Bake for 30-35 minutes, then let stand for at least 10 minutes prior to serving.

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Secret Recipe Club



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