I am a Honey Bee

All about my adventures with cooking, crafts, and travel

banana

Peanut Butter and Banana Frozen Dog Treats

I know that everyone is like “OMG!!! Bring on Fall!!! Pumpkin Spice All The Things!!!!” but it’s still hotter than the surface of the sun here in Florida. In fact, we have just 2 seasons: Hot and Hotter.

Here, these frozen treats will be a welcome reprieve to the heat for most of the year. And even it it’s cold out, I bet your dog will enjoy them.

These Peanut Butter and Banana Frozen Dog Treats are super simple to make so whipping up a batch will be quick and easy for you. And before you know it, your dog will be giving you extra kisses to thank you.

These treats just need 3 ingredients: Bananas, Peanut Butter, and Coconut Oil.

And you just need to beat everything together until smooth, pour into some paw and bone shaped molds, and freeze.

The best is that they are super healthy for your doggo.

 

We all know that bananas are a great source of potassium, but they are also packed with Fiber, B6 Vitamin, Biotin, Manganese, Vitamin C, Copper. No wonder they are the world’s most popular fruit!

The peanut butter is a good source of protein and fiber. As well, peanut butter is full of antioxidants, heart-healthy monounsaturated fats, and resveratrol. Did you know that resveratrol has anti-aging and anti- cancerous properties? So one of their favorite treats is not only delicious, but it’s good for them too!

Lastly, the coconut oil helps with digestion, immune support, and improves their coats. Coconut Oil is a good fat, that is packed with Medium chain triglycerides (MCT), which is composed of Lauric Acid, Capric Acid, Caprylic Acid, Myristic Acid and Palmitic. The Lauric acid has antibacterial, antiviral, and anti-fungal properties, which help boost their immune system. Similarly, Capric and Caprylic Acid also best known for their anti-fungal effects. Coconut Oil is a great super food for you and your dogs!

Plus, they naturally are dairy and gluten free, which is great for a lot of dogs with allergies.

While they are healthy, they are treats so we treat them as such. We give these treats to Kemper and Brinkley only 1x a week as they are high in fat and calories from the coconut oil and the peanut butter. As I explained, the coconut oil is a good fat, that even helps in weight loss, but we still don’t want to overload them with treats in general, especially since we do watch their weight so closely.

Kemper and Brinkley are super excited when we take these guys out of the freezer. They rush over to the back door to get outside as quickly as possible. They sit well, Brink wiggles in place) and wait for a treat to come their way.

Peanut Butter and Banana Frozen Dog Treats

Makes approximately 24 treats, depending on size

Ingredients

  • 4 large ripe bananas
  • 1 1/2 Cups creamy peanut butter
  • 1/2 Cup Coconut Oil

Process

  1. Beat all of the ingredients together until very smooth.
  2. Fill the cavities of a ice cube tray or mold.
  3. Freeze for several hours.

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Products used:

 

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Chocolate Chip Zucchini Banana Bread

I am freaked out by the littlest thing right now.

While I was pregnant, I went to the dermatologist for a mole on my pelvis that was raised up and hurt. Thanks to Dr Google I had convinced myself it was cancer. Obviously.

The dermatologist thought that was fine; explaining that it probably hurt because of extra blood volume and circulation that occurs during pregnancy. However, she wanted me to come back for another appointment to check on a mole on my upper left thigh to get looked at again when I wasn’t pregnant.

I recently went back to confirm that she was correct that once I wasn’t pregnant my mole stopped hurting and for her to take another look at the one that concerned her. She took some pictures and measurements and said she wanted to do a biopsy.

While they were gone getting the supplies I was pacing the room plotting my escape. I was in a full on panic for the procedure. A super minor procedure. But still I was freaked, which really is just silly since I just had a C-section, which is A LOT MORE involved that this little biopsy.

In the end, it was really nothing but I had to talk myself off the ledge while getting it done. The most annoying part about the whole thing had been the ‘recovery’ as Hunter spends most of his time sitting on my lap so he basically sits right on it. Felt super great.

Pathology called back and explained I had an abnormal mole that often develop to be cancerous and they wanted to do a punch procedure to insure they got clear margins. I’ll spare you the details but I was dumb enough to ask what that involved and my immediate reaction was:

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via GIPHY

Again, nothing compared to having a C-section. But I get freaked out of the littlest things at times. Like splinters can totally freak me out. Or a cut on my foot. I can’t deal.

Wish me luck for 8/2. I’ll be giving myself twice daily pep talks until then.

Very much unrelated to terrifying doctor’s appointments, is this awesome Chocolate Chip Zucchini Bread.

It’s the perfect combination of 3 great things rolled up into a golden topped quick bread. How can you resist a soft banana bread that is studded with chocolate chips? The zucchini adds to much moisture to the bread.

Chocolate Chip Zucchini Banana Bread

Makes 1 loaf

Ingredients

  • 1 1/2 Cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large bananas, approx 1 1/2 Cups
  • 2 eggs
  • 1 Cup shredded zucchini
  • 1/2 Cup vegetable oil
  • 1/2 Cup whole milk plain yogurt
  • 1/4 Cup honey
  • 1 Cup chocolate chips

Process

  1. Preheat oven to 350F degrees. Spray a 5 x 9 ” metal loaf pan with nonstick cooking spray.
  2. Combine the flour, baking soda, and salt together in a bowl. Set aside.
  3. Beat the bananas and eggs. Add the zucchini, oil, yogurt and honey.
  4. In 2 batches, add the flour; just mix to combine. Stir in the chocolate chips
  5. Pour into the prepared loaf pan.
  6. Bake for 45-50 minutes, or until golden and a toothpick inserted in the center of the loaf is clean when removed. Remove from the pan and let cool on a rack.

Browned Butter Buttermilk Banana Pancakes

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Did you ever watch Buffy The Vampire Slayer?

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I did when it was on the air and I am rewatching it now and I am still in love with it all. Plus, Angel too. It was great then and still great now. (And I watch Bones too since David Boreanaz ages like a fine wine…)

Not only am I rewatching them, I am watching them in chronological order, per “The Watcher’s Council“, of course. Why does that matter? Well, there was a lot of cross over between Buffy and its spin-off show Angel. So certain episodes should be watched in a certain order, for best enjoyment.

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I highly suggest that you rewatch the series or give it a start if you haven’t watched it before. At the very least the fashion and use of flip phones are highly amusing.

Maybe you can make a big stack of these Browned Butter Buttermilk Banana Pancakes and cozy up to Hulu to binge watch on some Buffy and Angel. I highly suggest it.

Move aside popcorn, pancakes are better!

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Brown butter, bananas, and pancakes… they solve all problems.

Just like David Boreanaz’s abs.

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Browned Butter Buttermilk Banana Pancakes

Ingredients

  • 1/4 Cup butter, plus butter for cooking the pancakes
  • 1 large very ripe banana (if your bananas are small then use 2)
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Cups buttermilk
  • 2 1/2 Cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Serve with slices of banana and maple syrup

Process

  1. Brown the butter following these instructions. Let cool, to prevent cooking the eggs.
  2. In a large bowl, or in a bowl of a stand mixer, beat together the banana, brown sugar, eggs, vanilla extract together.
  3. Add the butter and buttermilk and mix well.
  4. Gently fold in the remaining ingredients. The batter should be incorporated together well but still a bit lumpy.
  5. In a skillet over medium low heat, melt butter. Add a ladle (approx 1/4 Cup) of batter to the skillet. Cook gently until a generous amount of bubbles appear, then flip. Cook another few minutes until done. Serve with sliced bananas and maple syrup.

Inspired by Be Mindful, Be Human

 

Buttermilk Banana Bread

Buttermilk Banana Bread

This week has felt like it would never end!!!!

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I should find out today when I am actually moving to FL. I can’t wait. Plus, I am just someone who likes plans so not knowing still has been driving me bonkers. I mean, I could be there as soon as Feb 1st!!! yay! yikes!

Plus, I didn’t win Powerball on Wednesday. But I have high hopes for tomorrow’s 700 Million Jackpot. Oh man, I think I would faint if I won.

Plus, there has been house selling hiccups. But I’m trying to stay positive that it will all work out.

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But this banana bread will solve all of life’s problems.

I sorta swear by that. Banana Bread will just make you happy. You can’t beat how your house smells as it bakes, the first warm bite you sneak, and how you manage it finish off the loaf without even thinking about it… whoops!

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I love the subtle tang the buttermilk gives the bread. It gives the bread such a nice touch.

I have made several banana bread and banana bread inspired recipes, and this one is a real keeper. It doesn’t rise up as much as I prefer so it’s a bit more dense than I typically like but I love the flavor and the crust on this bread so much that is makes up for that. And, it’s only a silly personal preference sort of thing.

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So, this recipe makes 2 loaves, which is awesome because banana bread rocks, but if you just want 1 loaf, you can easily halve it.

You can totally add mini chocolate chips, chopped up walnuts, or a strussel on top. Plus, using slices of banana bread would be awesome for french toast.

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Take some this weekend to whip up some loaves of Buttermilk Banana Bread. You’ll absolutely love it!

And don’t forget your Powerball ticket!

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Buttermilk Banana Bread

Makes 2 loaves

Ingredients

  • 3 Cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 Cup unsalted butter
  • 2 Cups sugar
  • 6 very ripe bananas
  • 3 eggs
  • 1 Tablespoon vanilla extract
  • 3/4 Cup buttermilk

Process

  1. Preheat oven to 350 degrees. Grease 2 loaf pans.
  2. Sift flour together with the baking soda and salt, set aside.
  3. With an electric mixer or stand alone mixer, cream the butter and sugar together until fluffy.
  4. Add eggs one at a time. Beat in the bananas and vanilla extract.
  5. Add the flour mixture mixing bowl in batches, alternating with the buttermilk; begin and end with flour.
  6. Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.

Adapted from Trisha Yearwood, via Food Network

Banana’s Foster Waffles

Banana's Foster Waffles

Okay, summer, can you please get hot?!?!?

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I’ve been anxiously waiting for it to get hot here in Boston. Sure, it’s been in the 80’s but it has not yet hit 90 yet. Every day they show a chart on the local news that shows the number of days above 90 for the past few years and this year has a big fat ‘0’ next to it. It breaks my heart.

I live for the hot sticky days. It just feels so great to step outside to hot humid weather. Like when I travel to Florida and the doors open up at the airport and it feels like a big slap to my face. It just makes me feel alive when my skin gets prickly from the heat.

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So while it’s not as hot as I’d like, I’m still enjoying the summer. We have been grilling a lot, playing around in the kiddie pool, and just sitting out enjoying the nice days and nights. My neighbors do as well. It’s so nice to see families enjoy it together with kids running around before and after their BBQ dinners. In fact, our neighbors were recently enjoying the cool summer nighttime breezes with some friends when I brought them over a big platter of these Banana’s Foster Waffles. That’s just how I roll!

Banana’s Foster was originally invented at Brennan’s Vieux Carré Restaurant located on Bourbon Street, across from The Old Absinthe House in the 1950’s. (Side note- Price and I believe that the best Bloody Mary is from The Old Absinthe House in NOLA. GET ONE!!!) It was a solution to excess bananas that they had in stock. Brilliant.

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It’s a great combination of ripe bananas, butter, sugar, cinnamon, and booze. It’s sickly sweet. It’s sticky sweet. It’s perfection.

And I, of course, dumped all that syrupy banana goodness on of a big old scoop of vanilla bean ice cream, which was happily melting on a warm waffle.

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I kept it simple stupid when I approached the waffle as I just used a mix and added some cinnamon to it amp up that flavor that’s in the Banana’s Foster syrupy goodness. Don’t get me wrong, Bisquick is great but the Belgiuan Waffle Mix from Krusteaz is AWESOME. It is airy and has a great sweet flavor to it. Their Buttermilk Pancake Mix is also great, but I wanted to use something on the sweeter side as it’s for dessert.

When you make Banana’s Foster the rum should flame up… FLAMBE! But as I don’t have a gas range mine didn’t. I tried to get it to catch with a flame, but by the time I lit it the booze was already cooking off. Hey, I tried! So no worries if your flambe is a dud, it will still be great!

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I don’t tattle if you make this awesome dessert for breakfast. You know what they say, well, what do they say?

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Banana’s Foster Waffles

Makes 6 – 7″ wide round waffles

Ingredients

For the waffles

  • 3 Cups Belgiun Waffle Mix, I used Krustez
  • 2 eggs
  • 1 1/3 Cup water
  • 1/3 Cup vegetable oil
  • 1/2 teaspoon cinnamon

For the bananas

  • 4 Tablespoons butter
  • 1 Cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 Ounces banana liqueur
  • 1 1⁄2 Ounces aged rum
  • 3 bananas

For serving

  • Vanilla Ice Cream
  • Whipped cream

Process

  1. Preheat your waffle iron.
  2. In a large bowl, mix together all of the ingredients for the waffle batter. Begin to make the waffles. As they finish, place on a cooling rack.
  3. Cut the peeled bananas in half, then cut each half in half again, then repeat to cut each portion in half to create 8 long pieces.
  4. To prepare the banana’s foster sauce, combine butter, sugar, and cinnamon in a flambé pan over medium heat. As the butter begins to melt, add the banana liquor and stir to combine.
  5. Add the banana to the sauce, cook until they begin to soften (about 1-2 minutes).
  6. If using a gas range, tilt back the pan to slightly heat the far edge of the pan. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum. If using an electric cook top, use a lighter to ignite the rum.
  7. Gently stir the sauce and continue to cook for 1-2 minutes to ensure that all of the alcohol cooks out.
  8. Plate a waffle, add a scoop of ice cream, and then top with 4 slices of banana and sauce.

Banana’s Foster recipe adapted from Brennan’s New Orleans Restaurant

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While I received product from Krusteaz for recipe development, all opinions are my own