Death by Chocolate Banana Bread

I’m going to get real deep here for a second.  I’m going to ask a question(s) that most females ask at least once in their life.  Where do all the bobby pins, hair ties, chapsticks, and mismatched socks of the world end up??!?!?

Death by Chocolate Banana Bread

No. But seriously… I am convinced that there is a lost and found of just these items.  Not that I would want someone else’s hair accessory or used socks.  Or would I?  I always wonder about these misplaced items and then think to myself, “not this time little bobby pin, I will not lose you.”  Without fail, fast forward to me purchasing another package of bobby pins :/

Death by Chocolate Banana Bread

Now with food, I wonder what do people do with the overly ripe produce?  I grew up NEVER being allowed to waste food.   I am thankful that my parents made me appreciate and respect the food that we had in our kitchen.  There are starving individuals around the world and I think too many people look at their produce drawer or fruit bowl and toss the food out.  Unless you have been living under a rock, you have enjoyed a slice of warm banana bread or a banana nut muffin of sorts.  This is what the world has decided the fate of overly ripe bananas should be.

Death by Chocolate Banana Bread

I am not here to argue fate.  But I think I might have just created a pretty fancy-fanc twist on banana bread.  My thought process:

I love chocolate.
I love brownies.
I love banana bread.   …

Whoa, I can make super chocolatey banana bread.  Per the usual, I tried to justify eating not one, but three different types of chocolate.  I decided, if I am eating chocolate, I should probably use healthy fats, unprocessed sugars, and limit the cereal grains.  The bananas bring a lot of moisture and natural sweetness to this bread and you really do not notice that coconut flour or coconut oil are substituting the usual butter and flour.

Death by Chocolate Banana Bread

Baked goods you can feel a little less guilty about.  That is my kind of treat!  Now that I have found yet another use of my brown bananas, I guess I should work on a solution for the other lost items ;)

As always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 35 minutes
Servings: 16 bars

The Players: 

3 ripe bananas
1 egg
1 t vanilla extract
1/4 C coconut oil, melted
1/4 C light agave syrup (alternatively honey or maple syrup)

Dry ingredients
1/2 C coconut flour
1/2 C hemp seeds (alternatively hemp hearts)
1/2 C dark cocoa powder
1 t baking soda
1 C dark chocolate chips
1/4 C cocoa nibs

The Rules: 

  1. Preheat oven to 350F and grease 9×9 baking pan with cooking spray.
  2. In a medium mixing bowl, combine bananas, egg, vanilla, coconut oil, and agave syrup using a hand/stand mixer.
  3. Add dry ingredients, except cocoa nibs, to the bowl and incorporate into wet ingredients.  Do not over-mix.
  4. Pour batter into baking pan and spread evenly with spatula.  Sprinkle cocoa nibs over batter and press down gently with hand.  Bake at 350F for 30 minutes, then turn off oven and continue baking for 5 additional minutes.  Remove from oven and allow to cool completely before slicing.

Paleo Coconut Banana Muffins

I apologize.  I took a blog hiatus.  I cooked up a storm and played with recipes, but the one thing I have learned about blogging is…not to post something just to have content.  I share recipes because I am proud of them, think they taste good, and hope you enjoy them too!  I missed sharing stories and taking pretty food photos.  It feels so good to be back on the blog :)

Paleo Coconut Banana Muffins

We have been SO BUSY.  I do not know if anyone else feels this way, but every week I think to myself next month will be more relaxing.  Less packed with activities and somehow when I look at our calendar I notice that we have only 3 free weekends in the next 4 months!!!  How does that even happen???  (Answer: Everyone you know if getting married.)  I honestly should not even complain, because Andrew will tell me I need to stop planning.  He says all I do is plan and organize.  With a packed calendar, you have to plan!

Paleo Coconut Banana Muffins

One good thing about being a “forever planner”  = I am always trying to create recipes that my family and friends can enjoy.  Andrew’s brother is one of those super successful, athletic, motivated people…ugh I know…you want to hate them ;)  Well not only does he dabble in real estate, but he gets to jet-set since he’s a pilot.  He doesn’t let his busy, unpredictable schedule stop him from doing cross-fit work outs or sticking to a primal diet.  Now I am not a primal or paleo guru, but I am always curious about the diets/routines people take on and how to dream up delicious treats that they can enjoy.

Paleo Coconut Banana Muffins

The story of my paleo coconut banana muffins starts there.  Andrew’s brother told me about a friend of his who owns a paleo bakery in Florida.  I was instantly curious and decided that if someone can have an entire bakery dedicated to this lifestyle, I should be able to execute at least one baked good.  Oh yes, I am pretty determined (errr slightly competitive).

No processed sugar
No dairy
No grains
LOTS OF FLAVOR.

Paleo Coconut Banana Muffins

I brought these muffins to our softball game last night and I received the highest praise.  One of the girls told me that my banana muffins taste exactly like her grandmother’s banana bread.  (My inner amateur baker is doing somersaults)  She requested the recipe to re-create the treat for her family.  If that is not a good review, I don’t know what is?!?  After that stamp of approval, I am so excited to share these moist, dense, muffins with you all.

P.s. please share your favorite paleo/primal baked treat.  I would love to try it out.

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 12 muffins

The Players: 

2 ripe bananas, mashed
2 eggs
1 t vanilla extract
1/2 C coconut cream
1/4 C coconut oil
1/4 C natural sweetener (I used honey)
1/2 C coconut flour
1/2 C unsweetened coconut flakes
1/4 t salt
1/2 t baking soda

Optional toppings: banana chips, coconut flakes, peanut butter

The Rules: 

  1. Preheat oven to 350 F and line muffin tin with cupcake liners.
  2. Place all the wet ingredients, including bananas, in a medium mixing bowl and use a hand mixer to combine.
  3. Add all dry ingredients to the bowl and mix until well-incorporated; do not over mix.
  4. Divide batter among muffin tins, filling ~3/4 full.  Optional, top each muffin with a dried banana chip or additional coconut flakes and press topping into the batter.
  5. Bake for 30 minutes, until toothpick inserted in center comes out clean.  Allow muffin to cool in muffin tin.  Serve warm or store in an air-tight container in the refrigerator.

Chocolate Chip Banana Breakfast Bars

I love having fresh fruit on-hand as a snack.  There are two types of fruit I always have in the house: bananas and honey-crisp apples.  Unfortunately, sometimes I am not as efficient at snacking on the bananas and we all know what that leads to… the overly ripe banana…boo

Chocolate Chip Banana Breakfast Bars

Have no fear.  I am always thinking of creative ways to put those brown, mushy, not-so-appetizing bananas to use.  Everyone makes the standard banana bread, but I have really fallen in love with bars lately.  I decided to recreate the traditional banana bread in breakfast bar form.  Oh yeah, things just got a little more interesting.

Chocolate Chip Banana Breakfast Bars

Since I love oatmeal for breakfast (or any time of the day really), I knew I wanted the bars to have the taste and texture of oatmeal, but still have the consistency of bread.  Therefore, I decided to incorporate a mixture of whole wheat flour and oatmeal.  Cinnamon is a great spice to add to oatmeal, bananas, and chocolate.  I AM NOT afraid of leaning heavily on cinnamon when I bake.  I love the aroma and taste it provides.  Honestly, these bars are healthy, nutritious, and adapt well to whatever other ingredients you want to throw in (nuts, coconut, dried fruit).  They even taste like dessert.

Chocolate Chip Banana Breakfast Bars

I had one after dinner last night and one for breakfast after today’s morning work out.  These Chocolate Chip Banana Breakfast Bars are a perfect treat any time of the day.

Chocolate Chip Banana Breakfast Bars

As always,

Bon Appeteek

Recipe heavily adapted from Ambitious Kitchen’s Healthy Banana Bread Chocolate Chip Oat Breakfast Bars 

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 16 bars

The Players:

Wet Ingredients 
4 ripe bananas
1/4 C sugar-free applesauce
1/4 C agave syrup or honey (I used a mixture of the two)
1 t vanilla extract

Dry Ingredients
1 1/4 C whole wheat flour
1 1/4 C oatmeal (quick oats)
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 T cinnamon
1/2 C chocolate chips (I used dark)

The Rules: 

  1. Preheat oven to 350 F and spray a 9 x 9 -inch baking pan with cooking spray (I used coconut oil cooking spray).
  2. Combine the dry ingredients, excluding chocolate chips, in a medium sized mixing bowl.
  3. Place wet ingredients in standing mixer or combine using a hand-mixer, until smooth and creamy.
  4. Add dry ingredient mixture slowly and mix until just combined.  Fold in the chocolate chips.
  5. Pour the batter into your prepared baking pan and spread evenly with spatula.  Bake for 25 minutes or until tooth pick inserted into center comes out clean.
  6. Allow to cool for 10-15 minutes and then cut into 16 bars.  Enjoy warm or store in an airtight container for snacking.

Pumpkin Banana Cinnamon Swirl Bread

Pumpkin Banana Cinnamon Swirl Bread

It’s that time of the year…the time for PUMPKIN EVERYTHING!!! You can try to hide from it, but it’s better to just embrace the pumpkin madness. I am one of those girls that is OBSESSED with anything fall, especially all foods pumpkin-flavored. Well maybe not all pumpkin-flavored foods—one of my girlfriends told me about a pumpkin and peach protein shake she made the other day…I will pass on that combo, but I will thank the pumpkin gods for this recipe that I adapted from the Kitchen Snob’s Pumpkin Banana Bread with Cinnamon Swirl.

Some recipes do not need a story…they just need to be craved. This is one of those recipes.

Pumpkin Banana Cinnamon Swirl Bread

As always,

Bon Appeteek

 

Prep Time: 20 minutes
Bake Time: 60 minutes
Cool Time: ~60 minutes
The Players:

The dry ingredients
1 C all purpose baking flour
¾ C whole-wheat flour
1 t baking soda
¾ t salt
1 T pumpkin pie spice

The wet ingredients
2 very ripe bananas, peeled and mashed
1 heaping cup canned pumpkin
2 eggs (room temperature)
½ C packed brown sugar
½ C granulated sugar
1 t vanilla extract
½ C honey-flavored greek yogurt

The cinnamon swirl
¼ C granulated sugar
1 ½ t cinnamon

Cinnamon glaze
1 C powdered sugar
1 t cinnamon
½ t vanilla extract
1 T vanilla-flavored almond milk (or any milk you have on hand)

The Rules:

  1. Preheat oven to 350F and spray 9×5 loaf pan with cooking spray.
  2. In a medium bowl mix dry ingredients until well combined. Set aside.
  3. In a small bowl combine the cinnamon swirl ingredients. Set aside.
  4. Using a stand mixer or hand mixer, mix the bananas, pumpkin, and eggs.
  5. Add the sugars, vanilla extract and greek yogurt to the pumpkin mixture. Mix well.
  6. Slowly add the dry ingredients to the wet ingredients, do not over mix.
  7. Pour half of the batter into the loaf pan. Sprinkle evenly with cinnamon swirl mixture. Pour remaining half of the batter over the cinnamon swirl layer.
  8. Bake for one hour or until toothpick inserted into center comes out clean. Let the bread cool for 10 minutes then remove from loaf pan. Let the bread come to room temperature.
  9. Combine ingredients for the cinnamon glaze and drizzle over the bread.
  10. Enjoy with an ice-cold glass of milk or with coffee/tea.