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!

Whole Wheat Baked Banana Donuts

Between all the weekend traveling to visit friends, bridal showers, bachelorette parties, and weddings, it's nice to just have a weekend home with the hunny.

Mountain Man prepared dinner Friday night as I finished up my latest cake creation for pick up the next morning and we spent the rest of the evening curled up on the couch watching episodes of CSI. 

We look forward to these kind of weekends, because we don't get them very often... the ones where we can just hang out and relax.

We were in bed by 1030.. does that make us lame? maybe....or just people who take their rest seriously.

You know what else we take seriously? Breakfast.

It really is the most important meal of the day, and rightfully so.

The weekends are the perfect time for delicious meals.. no deadlines or time constraints, just waking up when you want and getting in the kitchen- breakfast heaven.

This weeks star: the donut pan.

Whole Wheat Baked Banana Donuts

adpated from Jessica @ How Sweet It Is

Bake time: 20 minutes Oven: 375

Makes about 12 donuts

2 cups white whole wheat flour

3 tsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup buttermilk

1 TBS vanilla

3 large bananas, mashed

2 TBS butter, melted

Preheat oven to 375 and spray donut pan with cooking spray.

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg and whisk until blended.

Add buttermilk and vanilla extract, mixing until incorporated.

Add smashed bananas and mix until batter is somewhat smooth.

Finally add melted tablespoons of butter and mix until combined.

Fill donut molds about 2/3 the way full with batter.

*For easy transfer, fill a large ziplock bag or frosting bag with batter. Cut tip of bag and use bag to fill donut mold. 

Bake for about 20 minutes or until donuts are lightly browned.

                              

Maple Glaze

1/2 cup maple syrup

3/4 cup powdered sugar

1/2 tsp vanilla extract

Combine all ingredients in a shallow bowl. 

When donuts are cooled, dip into glaze for complete coat. 

Happy Baking!

3-Minute Microwave Muffins

Yes, you read that correctly..

Muffins made in the microwave in THREE minutes!

Unbelievable right?

When Mountain Man walked into the kitchen and groggily asked me what the heck I was going to make in the 20 minutes I had before I had to leave for work, I smiled and proudly proclaimed "microwave muffins."

Little did he know, that I had no idea if they would actually be any good or if they would even work for that matter.

Much to my surprise though, they turned out to be pretty darn good! Especially having been made in the microwave of such places!

Since discovering these perfect breakfast treats for the on-the-go business woman (or man), I've experimented with different ingredients and fillings, but the base recipe has stayed the same. They can be whipped up in a matter of minutes, popped in the microwave and ready to eat in 3 minutes...not to mention, they sit nice and cozy in a mug so you don't have to worry about muffin crumbs or messy hands.

So the next time you start to pour yourself another bowl of your same old cereal, use that bowl to whip up some delectable little muffins for your way out the door!

Microwave Muffins
Fills 3 small mugs (easily doubled for more people)

1/2 cup plus 6 TBS white whole wheat flour or AP flour
2 1/2 TBS sugar
dash of salt
1 tsp baking powder
1 egg (or mix 1 TBS flax seed meal with 3 TBS water and use instead of an egg)
6 TBS vanilla yogurt
2 TBS milk (I used skim)
2 TBS vegetable oil
dash of vanilla
*1/2 cup of mix-ins: blueberries, dried cranberries, blackberries, chocolate chips, bananas, etc.
*Brown sugar for sprinkling

In a small bowl, mix flour, sugar, salt and baking powder.
Add egg (or flax egg substitute), yogurt, milk, veggie oil and dash of vanilla and mix until combined.
If batter still seems a little thick, add a little more milk.
Fold in mix-ins of your choice.
Distribute batter evenly among mugs or small ramekins a little more than half way to the top.
*optional: sprinkle brown sugar over top before microwaving
Place in microwave on high for 3 minutes.

These are actually peanut butter and banana muffins: add a dollop of peanut butter, one chopped banana and a dash of cinnamon to your batter.

When I saw these little guys rise as much as they did, I was amazed. I wasn't around when Mountain Man got into his, but I did receive a lovely facebook shout out so I guess he liked em :)

Happy Baking!

Chocolate Peanut Butter and Banana Granola Bars

A while back I got on a granola kick and made the stuff pretty regularly.

Then, for one reason or another, I let my inner hippie down and haven't gotten around to making it in quite a long time...

Leave it to my resident barefoot hula-hooper to get on me about though; he's been bugging me to make it now for weeks okay, maybe even months.

The other weekend was one of the first in a long time that we had absolutely nothing to do- we went on a lovely date Friday night, spent the next morning weeding the garden, met some friends for fantastic Texas BBQ, and spent the rest of the time between the couch and the backyard.

Needless to say, I had no excuse but to make MM his ever so desired granola. Of course, I wasn't going to stop there, which is where these granola bars come in.

After whipping up some Basic Granola with dried cranberries and blueberries, I decided to make use of the bag of banana chips I had in the pantry..

And what goes perfectly with bananas? Peanut butter and chocolate of course!

Chocolate Peanut Butter and Banana Granola Bars

1/2 cup quick oats
1/2 cup rice krispies
1/2 cup bran flakes
2 TBS pumpkin seeds
2 TBS sunflower seeds
1/2 cup dried bananas (lightly crushed)
1/2 cup semi-sweet chocolate chips
1/2 cup honey
1/2 cup peanut butter
2 TBS oil

Preheat oven to 300 and line a small loaf pan with parchment paper.
In a large bowl, mix oats, krispies, bran flakes, seeds, bananas and chocolate chips.
In a small saucepan, over medium heat, stir peanut butter, honey and oil until peanut butter becomes thins and mixture is smooth.
Pour warm mixture over dry ingredients, mixing until granola is evenly coated- the mixture should start to clump together.
Press granola mixture into prepared pan and flatten with back of spoon or spatula.
Transfer to oven and bake for about 8 minutes.
Allow granola to cool slightly before placing in fridge to continue to cool for at least 20 minutes.
Use a plastic knife and cut into bars.

Happy Baking!

Banana Crumb Muffins

It's finally getting warm here in Texas.

Spring time is in our midst, although you would never know that on the east coast.. I can't believe they are still getting snow!

With the flowers starting to bloom and the sun staying out a few extra hours, we can start looking forward to all that spring entails...more sun, allergies, flowers, a little rain, and cookouts.

But one of the best parts about the changing of seasons, other than the weather, is the new ingredients it brings along. If you're a foodie then you understand; I can't wait to start working with all the warm weather fruits and vegetables.

One fruit that never really goes out of season though is the oh-so-delicious banana. So while we wait out the last few freezes and Mother Nature actually allows Spring to take off, we can still enjoy these banana muffins.

Banana Crumb Muffins
Recipe from The Sono Baking Company Cookbook
Oven: 375 Bake time: 20 minutes
Makes 12 muffins or 6 large muffins

2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 stick unsalted butter, softened
1 cup sugar
1 1/2 tsp salt
2 eggs, at room temperature
2 tsp vanilla
2-3 very ripe bananas, mashed
1/2 cup vanilla yogurt

Crumb
from the wonderful Lindsey at Gingerbread Bagels
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 375 and spray muffin tin with cooking spray.
Make crumb by mixing all ingredients together and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, beat sugar, butter, and vanilla until light and fluffy.
Add eggs one at a time, beating after each addition, then add bananas.
Slowly add dry ingredients to banana mixture, mixing until incorporated.
Use an ice cream scoop and divide batter evenly among muffin tin (1 scoop for regular sized muffins and 2 scoops for large muffins).
Sprinkle crumb over each muffin.
Bake in oven for 18-22 minutes or until toothpick comes out clean.
Allow to cool in pan for about 10-15 minutes before removing.

Happy Baking! 

Peanut Butter Banana Muffins

Until this past weekend, I had been out of my kitchen for 2 weeks due to a business trip! 14 days people..

Do you know what that means to an avid kitchen goer??

Torture.

Luckily I had some recipes in the arsenal so the blog wasn't out of commission while I was gone, but the entire two weeks I was locked up in my hotel room all I could think about was what I was going to make when I got home.

I arrived home Saturday night, greeted by my adoring boyfriend and spent the early evening feasting on some good ole Texas BBQ with some friends.. delish.

Sunday morning the kitchen was going to be mine.

Eating the same stale bagels, raisin bran and yogurt (not all at the same time, I had a rotation going) for 14 days does a toll on ya..so healthy(ish) and delicious were two prereqs for my Sunday morning bake sesh.

Bananas in the freezer + peanut butter in the cabniet + mini chocolate chips= perfect muffin combo.

Peanut Butter Banana Muffins
A swEEts original
Oven: 375 Bake Time: 15 minutes
Makes 8 muffins

3/4 cup white whole wheat flour
1/3 cup flax seed meal
1/2 cup crushed bran flakes (crushing 1 cup of bran flakes=1/2 cup crushed)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 ripe banana, mooshed
1 egg
1/4 cup peanut butter
1/4 cup honey
2 TBS oil
1/4 cup fat free vanilla yogurt
1/2 cup mini chocolate chips * optional

Preheat oven to 350. Spray muffin pan with cooking spray.
In a large bowl combine flour, flax seed meal, bran flakes, baking powder and soda.
In a small bowl, whisk egg, oil and vanilla yogurt. Add smooshed banana, peanut butter, honey and continue to whisk until blended.
Add banana mixture to dry ingredients and mix with wooden spoon until well combined.
Stir in chocolate chips.
Using an ice cream scoop, place one heaping scoop in each muffin cup.
Bake for 15-20 minutes until muffins bounce back to touch and are lightly browned on top.

Mountain Man said: "You can taste the healthy in these...but in a good way"

Happy Baking!

'Choco-Nana-Nutter' Vanilla Pudding Pie

I got a little crazy with the chocolate syrup..

Yes, I just made up a word.. 'Choco-Nana-Nutter.'

Choco-Nana-Nutter (n): chocolate, banana and peanut butter (aka the best combination ever)

A few days ago one of my friends sent me a message to tell me about the Chocolate Pudding Pie she made to prove to her mom that she can cook.. if someone walked into my office while reading this little message they probably would have thought I was crazy, as I was smiling from ear to ear.

Why you ask? Because I love the feeling of being associated with sweets and desserts and cooking/baking adventures.

It makes me so happy to get calls and messages from friends regarding stories in the kitchen or baking questions.. just the other day MM's mom called me about zucchini bread..I like being the person people can turn to when they have questions like that...it makes me feel special, like I know something.

But back to the pudding pie! Although Darcy's intention was just to tell me a silly little story, she inspired me- I immediately started to think about making my own pudding pie when I got home from work.

Much to my dismay, chocolate pudding was no where to be found in my very full cupboards, but I did find a vanilla mix. Plain vanilla? that just wouldn't do.. I needed something more exciting than that.

I quickly got to making a graham cracker crust while the cranks kept turning for the perfect combination of ingredients for my pudding pie.. with chocolate on the mind I knew it had to be in there somewhere, but still I longed for more. I opened the cupboard and stared for a bit then moved onto the kitchen counter. The rest...was history.

Chocolate? check.
Bananas? check.
Peanut Butter? check.

'Choco-nana-nutter' Vanilla Pudding Pie
swEEts original


1 graham cracker crust (recipe below)
1 package of instant vanilla pudding
1 3/4 cup whole milk
1 cup semi-sweet chocolate chips
1/4 cup peanut butter
1 banana, sliced
chocolate syrup (optional)

Prepare graham cracker crust (can also be made a couple days in advance).
Prepare vanilla pudding according to package (using pie directions with less milk) and place in fridge to set and thicken.
Once your crust is cool and you pudding is set, it's time to make the chocolate layer.
Place chocolate chips and peanut butter in a small bowl and microwave for about 1 1/2 minutes, stopping to stir every 30 seconds, until chocolate is melted and mixture is smooth.
Pour chocolate-peanut butter mixture into pie crust and using a spatula, spread along crust.

Place banana slices on top of chocolate-peanut butter layer.

Finally, spoon in the pudding, using a spatula to smooth the top.

Garnish with extra slices of banana and chocolate syrup (optional).

Graham Crack Crust
Oven: 350 Bake Time: 20 minutes

1 sleeve graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted

In a bowl, combine crushed graham crackers, sugar and melted butter and mix until crackers start to stick together.
Press into lightly Pam coated pie pan.
Transfer to oven and bake for 20 minutes.
Allow to cool for at least 30 minutes before adding filling (I placed mine in the fridge)

As I whipped all of this together shortly after I got home from work,  MM was a little skeptical of the banana addition, but in one bite he just looked at me, mouth full, with that look.."awesome" was all I could make out as he munched on his piece of pie.

If you're looking for a quick dessert look no further..

Happy Baking!  

Peanut Butter-Banana Breakfast Bake

Earlier this week I work up craving something warm for breakfast, but wasn't in the mood for pancakes (I know, crazy) and didn't have the time to make muffins. And then I saw one perfectly ripe banana sitting on top of the microwave just waiting to be eaten and it got my gears going.  I tried to go for something a little on the healthier side and ended up with something pretty delicious if you ask me.

This little bake takes absolutely no time at all to whip up and only about 25 minutes to bake, so if you have a few extra minutes in your morning routine I suggest you use it wisely! As soon as I woke up I wandered to the kitchen, put on a pot of coffee, created this Peanut Butter-Banana Breakfast Bake, popped it in the oven, and let the oven do its magic while I got ready. Twenty minutes later I sat down to a delicious breakfast before driving to work.

Just another adventure in the kitchen of EEB. 

Peanut Butter-Banana Breakfast Bake
Bake time: 25 minutes  Oven: 350
Makes perfect amount for 2-3 people

1/2 cup rolled quick oats
1/4 cup white whole wheat flour
1/2 tsp baking powder
2 TBS wheat germ
4 tsp whey protein powder (completely optional)
3 TBS honey
1 tsp cinnamon
4 TBS applesauce
1 large ripe banana
1-2 TBS peanut butter

Preheat oven to 350.
In a small bowl, mash banana with a fork. Stir in honey, applesauce, peanut butter and cinnamon.
In a larger bowl, mix quick oats, flour, baking powder, wheat germ and protein powder.
Pour banana mixture into dry mixture and mix with wooden spoon until combined.
Pour into small baking dish sprayed with cooking spray (I used a 5x5 casserole dish) and bake for 25 minutes.

Enjoy along side a small bowl of vanilla yogurt, drizzled with honey and some extra cinnamon...what a great way to start the day :)

Happy Baking!