Peanut Butter Protein Chocolate Chunk Banana Bread

 

Peanut Butter Protein Chocolate Chunk Banana Bread

1 cup old fashioned oats
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
4 large ripe bananas, pureed or mashed
1/3 cup water
1/2 cup brown sugar
2 tablespoons molasses
2 large eggs
1/2 cup natural peanut butter
1/2 cup vanilla protein powder
1/2 cup dark chocolate chunks

Blend oats in a food processor until finely ground.

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium mixing bowl, sift together all purpose flour, whole wheat flour, baking powder and salt; whisk in oats.  In a large mixing bowl, whisk together banana, water, brown sugar, molasses, eggs peanut butter and protein powder until well combined and smooth.  Whisk in dry ingredients until just combined.  Stir in chocolate until combined.

Spread batter into prepared pan.  Top with additional chocolate chunks, banana chips and peanuts, if desired.  Bake 40-45 minutes, or until well risen, golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 loaf

Whole Wheat Peanut Butter Roasted Banana Bread

 Whole Wheat Peanut Butter Roasted Banana Bread

4 large bananas
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oats + additional for sprinkling on top
1/2 cup natural peanut butter
2 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk
2/3 cup chocolate chips or peanut butter chips (optional)

Heat oven to 400 degrees F.  Peel the bananas and place on a greased baking sheet.  Bake 15 minutes or until slightly golden brown and bubbly.  When cool, puree in a food processor.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in oats until combined.  In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter, sugar, brown sugar, vanilla, and banana until creamy and well combined.  Beat in eggs until well combined.  Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined.  Stir in chips until combined.

Spread batter into a greased loaf pan.  Sprinkle with oats, if desired.  Bake 50-55 minutes or until well risen, golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack.

Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Banana Chocolate Sprinkle Cake with Peanut Butter Glaze

Ingredients:

• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 medium ripe bananas, finely mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup warm milk
• 1/2 cup semisweet chocolate chips
• 2 tablespoons chocolate sprinkles
• 1/4 cup creamy peanut butter

Glaze

• 3 tablespoons creamy peanut butter
• 2/3 cup confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Chocolate sprinkles + crushed peanuts

Instructions:
Heat oven to 350 degrees F.  Spray a bundt pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and banana until creamy - about 1-2 minutes.  Beat in egg, one addition at a time, until well incorporated - about 2-3 minutes.  Reduce mixer speed to low and beat in dry ingredients, alternating with milk, until just combined.  Stir in chocolate chips and sprinkles until combined.  Pour batter into prepared pan.  Swirls blobs of peanut butter throughout the batter.

Bake 45-55 minutes (mine took about 50), or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack for 10-15 minutes before releasing from pan.

To make the glaze - warm the peanut butter in the microwave for 20-30 seconds; whisk in confectioners' sugar, milk and vanilla until well combined.  Drizzle glaze on top of cake.  Sprinkle sprinkles (ha!) and peanuts on top.

Makes 10-12 servings

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

• 2 1/4 cups cake flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1 large mashed banana 
• 1/2 cup milk 
• 1/4 cup melted coconut oil 
• 1 large egg 
• 1/2 cup granulated sugar 
• 1 teaspoon vanilla extract 
• 1 1/2 cups blueberries

Streusel

• 1/4 cup cold unsalted butter 
• 1/2 cup cake flour
• 1/3 cup brown sugar

Instructions:
Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, whisk together mashed banana, milk, oil, egg, sugar and vanilla until well combined.  Gradually fold in flour mixture until barely combined.  Fold in berries until just combined.  Divide batter into muffin cups.

To make the streusel, in a medium bowl, using fingertips or a pastry blender, blend together butter, flour and brown sugar until combined and mealy.  Sprinkle streusel on top of muffin batter.  Bake 20-25 minutes or until well risen and golden brown.  Cool 5 minutes before transferring to wire racks to cool.

Makes 1 dozen muffins

Frozen Bananas

Frozen Bananas
Ingredients:

• 5 large bananas, split
• 1 cup semi-sweet chocolate chips
• 2 tablespoons coconut oil
• Sprinkles

Instructions:
Place a wooden skewer in each banana.  Melt together chocolate chips and oil in a medium bowl, in the microwave, until melted and smooth, stirring every twenty second.  Dip bananas in melted chocolate and place on a plastic wrap lined plate.  Cover with sprinkles.  Freeze until frozen!  Package or eat them immediately. 

Blueberry Oatmeal Banana Bread

 

Butterfinger Banana Pudding

Banana Pudding is already an amazing dessert.  Add crushed up Butterfinger candy bars and you make it ten times better!

Butterfinger Banana Pudding


Ingredients:

• 1 can sweetened condensed milk
• 1 cup milk
• 2 tablespoons cornstarch
• 3 large eggs, beaten
• 2 teaspoons vanilla extract
• 1 tub Cool Whip
• 1 box Nilla Wafers
• 4 bananas, peeled, sliced
• 1 Butterfinger, crushed

Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan.  Cook and whisk over medium heat, until mixture comes to a full boil.  Turn off heat and whisk in eggs until combined.  Strain pudding into a large bowl, whisk in vanilla until combined.  Chill bowl over an ice bath or in the refrigerator/freezer until cold.  When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl.  I used all of my pudding and bananas, but had leftover wafers.  Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger.  Chill until cold.

Makes 8-10 servings

Banana Bread Stuffed Chocolate Donut Holes with Peanut Butter Glaze

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 Banana Bread Stuffed Chocolate Donut Holes with Peanut Butter Glaze

Ingredients:
1 1/4 cups all-purpose flour (about 170 grams)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
Moist banana bread (I used half of a mini loaf)
Oil, for frying

Glaze
3/4 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon corn syrup
3 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg until combined.  Reduce mixer speed to low, and beat in milk and flour mixture until just combined.  Chill dough in freezer for 30-60 minutes, or until cold and firm.

Shape teaspoons of banana bread into balls - about 15-18.  Take a tablespoon of chocolate dough into the palm of your hand, and flatten.  Place the banana bread ball into the center, and wrap the chocolate dough around.  Repeat process, transferring balls to a plate.

Heat oil in a pot over medium heat (at least an inch in depth) until hot.  In batches of 4, fry balls 2-3 minutes, stirring and turning occasionally, until brown and crisp.  Transfer to paper towels to drain.
To make the glaze, whisk together confectioners' sugar, cocoa powder, corn syrup and milk in a small saucepan over medium heat; bring to a boil, whisking constantly.  Boil a minute or two to thicken.  Transfer glaze to a medium bowl and whisk in peanut butter and vanilla until combined.  Using a fork, dip donuts into glaze, and transfer to a wire rack to dry.

Makes about 15-18 donuts

Banana Date Cookies

Banana Date Cookies

(Gluten free/No sugar)
Ingredients:
3/4 cup oat bran
1/3 cup tapioca flour
1/3 cup coconut flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2 large ripe bananas, mashed
1 large egg
2 tablespoons almond butter
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 cup chopped dates

Directions:
Heat oven to 375 degrees F.  Coat a cookie sheet with nonstick cooking spray or butter.

In a medium bowl, whisk together oat bran, tapioca flour, coconut flour, baking powder, baking soda and salt; knead in butter, using fingertips, until well incorporated and crumbly.  In a large bowl, whisk together banana, egg, almond butter, honey and cinnamon until well combined. Stir in dry ingredients and dates until combined.  Chill dough in refrigerator for 20 minutes.

Scoop out dough onto cookie sheet, spacing about an inch apart.  Bake 14-16 minutes, or until golden brown and crisp.

Makes 10 cookies

Amaretto Chocolate Chip Banana Bread

Amaretto Chocolate Chip Banana Bread

1/2 cup unsalted butter
2 cups all-purpose flour + 1/4 cup, divided use
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, mashed
1/2 cup brown sugar
2 large eggs
1/2 cup amaretto liqueur
1/2 cup mini chocolate chips

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

Melt butter in a small saucepan over medium heat; cook, whisking frequently, until foamy and starts to turn golden brown.  Remove from heat.

In a medium bowl, sift together 2 cups flour, cinnamon, nutmeg, baking powder, baking soda and salt.  In a large mixing bowl, whisk together browned butter, bananas, and brown sugar until combined.  Whisk in eggs until combined.  Whisk in flour mixture, alternating with amaretto until just combined.  Toss together remaining 1/4 cup flour and chocolate chips; gently stir into batter until just combined. Smooth batter into prepared pan. 

Bake 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached. 

Peanut Butter Cap'n Crunch Banana Cookies

Peanut Butter Cap'n Crunch Banana Cookies

3/4 cup chunky peanut butter
3/4 cup brown sugar
2 tablespoons corn syrup
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup finely ground Cap'n Crunch cereal
3/4 cup finely ground banana chips
1/2 cup milk chocolate chips

Heat oven to 350 degrees F.

In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, brown sugar and corn syrup until creamy - about 1 minute. Beat in egg, vanilla, baking soda, baking powder and salt until well combined. Beat in Cap'n Crunch, banana chip and milk chocolate chips until well combined.

Drop heaping tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until golden brown. Cool 1 minute before transferring cookies to wire racks.

Makes 1 dozen cookies

Crunchy Biscoff Banana Bread

Crunchy Biscoff Banana Bread

1 cup mashed ripe banana
3/4 cup Crunchy Biscoff
2/3 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
Banana chips, for garnish (optional)

Heat oven to 350 degrees F.  Coat a loaf pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together banana, Biscoff, sugar and eggs until well combined and doubled in volume - about 3 minutes.  Beat in baking powder, baking soda, salt and vanilla until combined.  Reduce mixer speed to low and beat in flour until just combined.  Place batter into pan; top with banana chips.  Bake 50-55 minutes or until deep golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached.  Cool on a wire rack before slicing.

Makes 1 loaf

Peanut Butter Cheerio-Banana Chocolate Chip Cookies

Peanut Butter Cheerio-Banana Chocolate Chip Cookies

1/4 cup natural peanut butter
1/3 cup mashed ripe banana
2 tablespoons unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup old fashioned oats
1 1/4 cups Peanut Butter Cheerios
3/4 cup semi-sweet chocolate chips

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, banana, butter, brown sugar and granulated sugar until creamy - about 1 minute.  Beat in egg, vanilla, baking soda, baking powder and salt until well combined.  Reduce mixer speed to low and beat in flour and oats until combined.  Beat in Cheerios and chocolate chips until combined.

Drop rounded tablespoons of dough onto cookie sheets, spacing about 1-inch apart.  Bake 10-12 minutes or until golden brown.  Cool 1 minute before transferring cookies to wire racks to cool.

Makes about 18 cookies