Coconut Banana Bread

This bread is so good and so easy! I made it as a dessert but it turned out to be a really great breakfast item. I spread a little Trader Joe’s Pumpkin Cream Cheese on top and it was fabulous! And the best part is that it’s healthy. YAY!

What you’ll need:

1 3/4 cup of all purpose flour
1 tsp baking powder
1 1/4 tsp baking soda
3 large ripe bananas, mashed
1/2 cup sweetened coconut, plus more for sprinkling
1/2 Tbsp olive or coconut oil (I used olive)
1 tsp vanilla extract
1/2 cup brown sugar
3 egg whites
2 Tbsp skim milk, if needed
1/4 cup fat free Greek Yogurt
1/4 cup orange juice

What to do:

Preheat oven to 350 degrees F. Mix the flour, baking powder and baking soda in a bowl. In a separate bowl, mix together the mashed bananas, brown sugar and vanilla. Add in the egg whites and mix together until the dough is smooth. Then, add the oil. Slowly, add in the flour and combine.

Next add the greek yogurt and orange juice. If the dough is too thick to work with, add the 2 tablespoons of milk (I didn’t have to with mine. It depends on how yours comes out). The thicker the dough, the denser the bread will be. It depends on your preference.

Then fold in the coconut to the batter. Pour the dough into a well greased 9×5 inch loaf pan. Sprinkle the extra coconut on top of the bread and bake for 50 to 60 minutes or until toothpick comes out clean and the edges are golden brown.

OPTIONAL: If you want to be a little more health conscious, you can use whole wheat flour instead of white.

Recipe from: Ambitious Kitchen

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Chubby Hubby Truffles

Since I love Chubby Hubby ice cream so much, I wanted to do a little something in honor of this amazing ice cream flavor. My first thought was some sort of turtle cheesecake but then I stumbled upon these little gems. They are peanut butter and pretzel bites dipped in chocolate just like the ice cream. AND even better, they don’t require any baking. I recommend making a few batches because they are going to be flying off the plate!

Here’s what you’ll need:

1 1/2 cups pretzel pieces 1/2 cup creamy peanut butter 1 Tbs unsalted butter, room temperature 2 Tbs light brown sugar pinch of salt 3  Tbs powdered sugar 1 cup semi sweet chocolate chips 1 Tbs vegetable shortening

How to make them:

Put the pretzel pieces in a baggie and smash the up into little pieces (rolling over them with a rolling pin works really well).

In a medium-sized bowl mix the peanut butter, butter, brown sugar and salt until smooth. Then add the pretzel pieces and mix them in thoroughly. Add the powdered sugar and mix until everything is combined.

Line a small baking sheet with parchment paper (if you are like me and hate parchment paper, just use foil). Take a small scooper (or just your hands) and mold  the batter into little balls and place on the baking sheet until there is no batter left. Place into the refrigerator for at least 30 minutes.

When you are ready to dip the truffles, place the chocolate chips and vegetable shortening into a microwave safe bowl and microwave in 30 seconds intervals at 50% power stirring after each interval until the chocolate sauce is smooth and creamy.

One at a time, dip the truffles into the chocolate and use a spoon or fork to roll it around until it is completely covered. Place the truffle back onto the baking sheet. Repeat this for all truffles. Place the baking sheet back into the refrigerator for another 30 minutes.

If you want, you can add a little peanut butter drizzle on top.

Recipe From: Brown Eyed Baker