Banana-Coconut Oat Bread

Whenever I look back at my first few months blogging my jaw drops at the poor quality of my pictures and horribly written recipes. It's amazing to me that people actually read the stuff or even started following me for that matter.

I never would have thought that I'd get as far as I have or establish a relationship with my readers that keeps them coming back for more.

And it always puts a huge smile on my face when I hear from old friends or even old acquaintances that they read my blog.. "you know, I have to admit, I totally read your blog," like it's a little secret they're scared to admit, but they're sharing it with me. I absolutely love it and that's why I keep doing what I do.

I also never would have imagined that companies would contact me to do reviews for them.. one of the coolest perks of blogging. It's not like people are knocking down my door to give me their product, but I get something every once and a while and it puts that same smile on my face. Now don't get me wrong, I'd love to get to the point where people are asking me to give away mixers or review things every week, but at this point I'm perfectly content with that unexpected email waiting in my inbox followed by that product filled package waiting on my doorstep.

This bread is a product of one of those products. The wonderful folks at Kelapo contacted me a few weeks back and asked if I'd be interested in trying out some coconut oil. I have to admit, I'm not a huge coconut fan, but Mountain Man sure is so I thought what the heck.. why not!

Truth be told, I actually really enjoyed this bread. I substituted the coconut oil in place of the normal stick of butter I add to my bread and it really did something to the flavor, not to mention added a few health benefits.

For more coconut oil recipes and to learn a little more about the benefits of using coconut oil check out their website: We're Coconuts.

Banana-Coconut Oat Bread
Oven: 350 Bake time: 45 minutes
1 large loaf or 3 mini loaves

1 cup AP flour
1 cup quick oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup Kelapo coconut oil, melted
3/4 cup brown sugar
1 egg, beaten
3 bananas, smashed
1/2 cup buttermilk

In a large bowl, whisk flour, oats, baking soda, baking powder and salt.
In a smaller bowl, mix brown sugar and coconut oil until well combined.
Add egg and smashed bananas, mixing until smooth-ish (it's always nice to have a few chunks).
Add wet to dry ingredients and mix.
Stir in buttermilk and mix until combined.
Pour into prepared baking pans.
Bake for 40-50 minutes or until a toothpick comes out clean.
Allow to cool on cooling rack before serving.

Our house is all packed up... nothing left but me, my kitchen aid and a crate full of cake tools. That's right, even in my last week I'll be making a wedding cake for a friend. Once Mountain Man leaves I'll be heading over to some friends to stay out my last week of work and then its road trip time. A little 24-hour QT with the first man in my life, my dad.

These next few weeks may be a little rough for the blog, I'll try to get to things when I can, but I can't make any promises! I'll be back soon though so stick with me!!

Happy Baking!

Super Simple Crunchy Oat Bars

With only 4 main ingredients these are the easiest homemade Crunchy Oat Bars (and of course delicious). They whipped up in a matter of 15 minutes and need only 30 minutes of bake time. When I saw this recipe the first time I knew it would be easy enough to add all sorts of goodies to the simple base. I decided to try a couple different additions this first time around. The first batch were made with a special friend in mind- I planned to make these as a part of a care package, and he loves coconut so these are Cranberry-Coconut Crunchy Oat Bars (these are the bars featured in the photo). The second batch I made for myself and they happen to include apples and my favorite, cinnamon. 

As I cleaned up the kitchen, surrounded by the faint scent the cinnamon and coconut baking in the oven, I found myself conjuring up different variations to try for next time.

Super Simple Crunchy Oat Bars

325 degrees, 30 minutes

2 sticks of butter

1 cup brown sugar

2 TBS corn syrup

3 cups Quick Oats

On the stove top, use a pot to melt butter, adding sugar and corn syrup.

Once ingredients are blended, turn heat off and mix in oats.

This is your base.

Grease a cookie sheet (I lined mine with parchment paper-a baker's best friend). Press mixture into the cookie sheet, flattening with a spatula.

Cranberry-Coconut Variation

Add: 3/4 cup dried coconut

         1/2 cup dried cranberries

Apple-Cinnamon Variation

Add: 1/2 apple, chopped

        1 tsp white sugar  

1 to 2 TBS cinnamon (depending on how cinnamon-y you like them)

*Feel free to add more of the 'extra' ingredients if you wanted more of the flavor to pop. You just want to make sure there is enough of the base to keep the ingredients together.

Chocolate-Coconut Snowballs

My boyfriend's father loves sweets, but unfortunately suffers from Celiac's disease making him intolerant to gluten (which is found in lots of treats due to the flour involved). Lucky for him I love a good challenge.. so I am always looking for tasty gluten-free sweets to bake and he is always more than happy to test them out for me :) These Chocolate-Coconut Snowballs were part of his Christmas present this year and were a hit! They're basically chocolate macaroons and are ridiculously easy to make, involving only a few ingredients.

Chocolate-Coconut Snowballs

375 degrees. 10 minutes

4 egg whites

1/2 cup sugar

1 tsp vanilla extract

3 cups flaked coconut (sweetened or unsweetened)

1/2 cup semisweet chocolate chips

 Line cookie sheets with parchment paper.

Whisk together egg whites, sugar, and vanilla in glass-proof or stainless steel bowl. 

Fold in coconut flakes.

Place bowl over saucepan containing simmering water (make sure the bowl doesn't touch the water).

Stir constantly to dissolve sugar.

When the mixture looks glossy and is hot to the touch remove from the heat. 

Add chocolate chips to warm coconut mixture.

Drop mounds on prepared cookie sheet.*

Bake 10 minutes or until browned on edges.

*Something I have found to be extremely helpful and clean, is the use of an ice-cream scoop for cookie dough or even cupcakes. The scoop allows for a perfect amount of mix each time and you don't have to worry about using your hands.