Chocolate Peanut Butter Banana Milkshake

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This dessert hits the spot and makes me feel like I’m cheating on my diet! It’s a great fake-out dessert because the frozen bananas create a thick, ice cream-like consistency. Even my husband and kids enjoy this – that’s a win for clean eating! 😉 I have made this at least five times in the last two weeks, actually, I could go for one of these right now 😉 Thanks for reading, enjoy!

Chocolate Banana Peanut Butter Milkshake – adapted from Detoxinista

  • 2 frozen bananas
  • ¾ cup milk (or non-dairy milk)
  • 1 Tablespoon pure maple syrup
  • 2 Tablespoons cocoa powder
  • ¼ cup natural peanut butter
  • 1 teaspoon vanilla extract
  • 7 ice cubes (about 2 handfuls)

Directions – 
Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. Pour into two glasses and serve immediately!


Brown Sugar Banana Bread

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I love the library! I have borrowed many cookbooks lately, Back in the Day Bakery is one that I would buy. There are so many recipes in it that look and sound amazing. The first recipe I tried was chocolate chip cookies which baked up really thin and flat, but the flavor was one of the best I have tried. I will have to make those again, and hopefully work out the kinks so I can bake a batch worthy of photographing…

Anyway, onto the bread – it bakes up with a dense crumb, but it’s not at all tough or chewy. I didn’t have any mace on hand (who does?), but I replaced it for freshly grated nutmeg instead. Thanks for reading, enjoy!

Brown Sugar Banana Bread – from The Back in the Day Bakery

  • 2 cups AP flour
  • 3/4 cup light brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground mace (I used nutmeg instead)
  • 1/2 tsp ground cinnamon
  • 1 1/4 pecans, toasted and chopped (I omitted)
  • 1 1/2 cups well mashed, very ripe bananas (about 3)
  • 1/4 cup sour cream
  • 2 large eggs
  • 6 TBSP unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 TBSP dark brown sugar for sprinkling (optional)

Directions –

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly spray a 9 x 5 inch loaf pan and line the bottom with parchment.

In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans; set aside.

In a medium bowl, mix the mashed bananas, sour cream, eggs, butter and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, or until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.

Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.

Hungry for More?


Chocolate Chip Banana Bread

20120613_124736Blueberry Banana Bread


Banana Bread 2


Coco-Nana Bread


His All-Time Favorite

Chocolate Chip Banana Bread


Quick Post – My daughter’s exact words: “It’s amazing!” I thought that was sweet of her, but why would a 7-year-old not like chocolate for breakfast? 😉 I took a taste and it’s very banana-y, so if you appreciate straight banana bread with out spices and fancy ingredients, this is a winner. I modified this slightly, but provided a link so you can see the original recipe. Thanks for reading, enjoy!

Chocolate Chip Banana Bread – adapted from Cannella Vita

  • 1 3/4 cup all-purpose flour (219 grams)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 3 large eggs
  • 1/2 sugar
  • 1/2 brown sugar
  • 1 cup mashed ripe bananas (about 2 large)
  • 3/4 cup vegetable oil (* I used grapeseed oil*)
  • 1 cup bittersweet chocolate chips
Directions – 
Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

Oatmeal Banana Muffins

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The kids love to get muffins in their lunch; and these are easy and much healthier than your average muffin – and the best part? They don’t seem to notice 😉 Thanks for reading, enjoy!

Banana Oatmeal Muffins – adapted from The Lemon Bowl

  • 1¼ cups old-fashioned oats
  • 1½ c oat flour**
  • ½ c milk
  • ½ c plain yogurt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • ⅓ c brown sugar – packed
  • ¼ c unsweetened applesauce
  • 2 tbsp canola oil
  • 2 large ripe bananas – mashed
  • 1 egg

Directions –

Pre-heat oven to 400 degrees. Line a muffin pan with 12 liners or spray with non-stick spray. In a large bowl, combine oats with plain yogurt and milk. Meanwhile, mix together oat flour (see note above), baking soda, baking powder, sugar, spices and salt; set aside. Add applesauce, oil, egg and mashed bananas to the oat/milk mixture and stir well. Combine dry mixture with the wet mixture and stir until incorporated. Divide batter evenly into muffin tins and bake for 18-20 minutes.

**Oat Flour: To make oat flour, simply pulse 2 cups old-fashioned oats in a food processor to create a fine meal. This should only take about 60 seconds!

Banana Bread 2

I had six bananas on the counter that were becoming more and more spotted, which meant they became more and more perfect for banana bread. My husband noticed (of course it’s food related, right?) and mentioned he’d like to eat some banana bread for breakfast in the morning. I didn’t go grocery shopping like I should have, and then it rained the rest of the day so I didn’t want to go to the store, plus the kids were with me…excuses, excuses! 😉 I told him that I would find a new recipe that didn’t require buttermilk for times such as this. (I didn’t even have lemons or white vinegar on hand to make a buttermilk substitute.)

Verdict: This banana bread is moist, light and full of banana flavor – duh, right? I like this type of recipe that doesn’t add spices that mask the flavor of the banana. I did add toasted walnuts to mine because I like the crunch and texture it gives to the finished loaf. Also, I doubled the recipe because I had so many bananas, plus the container of sour cream had the perfect amount left for it.  Mine took about 50 minutes to bake using the convention setting on my oven. Whenever the smell of what is baking becomes really noticeable is when I start to check it. Thanks for reading, enjoy!

**You know what I’m loving? Measuring in grams! What a difference – it’s so much easier and there are no fractions! Alton Brown mentioned that very perk and I was immediately intrigued. My favorite website to convert cups into ounces or grams is here, and I don’t even bother with measuring cups anymore.**

Banana Bread – adapted from Eat Yourself Skinny!
  • 1/2 cup (1 stick) light butter, softened 
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup light sour cream (I used full fat)
  • 1 cup mashed bananas (about 2 bananas)
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
Directions – 
Preheat oven to 350 degrees F.  In a stand mixer, or hand held, mix together softened butter and sugar until well combined.  Then add in eggs and mix well.  Next add in vanilla, sour cream and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
Meanwhile, grease your pan(s) and lightly flour so that your bread won’t stick.  If using one 9×5 loaf pan, bake bread for about one hour.

Banana Bread, Revisited!

This one is hands down, M’s most requested bread. I have been making it for some time now, but there is just way too much sugar and butter for my liking. He hasn’t noticed that I have cut the sugar in half the last two times I have made it! Score for me 🙂 This time  I used less butter and sugar, more bananas and went with the addition of toasted walnuts. These were all really great modifications and I’m glad I wrote them down, because from now on, this is how he’ll get his banana bread! Thanks for reading, enjoy!

Banana Bread – heavily adapted from Crust and Crumb

  • 8 ounces flour (1 3/4 cup)
  • 1/2 TBSP baking powder
  • 1  tsp baking soda
  • 1/2 tsp salt
  • 6 TBSP butter, room temp
  • 8 ounces sugar (6 ounces brown, 2 ounces white)
  • 2 large eggs, room temp
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 11-12 ounces very ripe banana (about three medium), mashed
  • 3/4 cup lightly toasted, coarsely chopped walnuts
Directions –

1. Sift flour, baking soda, baking powder and salt.

2. Using a standing mixer fitted with the paddle attachment or using a hand mixer, cream butter and brown sugar until light and fluffy – about 2 minutes.

3. Mix in eggs one at a time, incorporating each egg before adding the next. Mix in vanilla and continue beating for 2 to 3 minutes until light and fluffy.

4. Mix in 1/3 of the dry ingredients, then 1/3 of the buttermilk, then 1/3 of the mashed bananas. Continue in this manner until all the ingredients are incorporated and the batter is smooth. Stir in walnuts.

5. Preheat oven to 350 degrees and grease one 9×5 loaf pan. Bake for 45 minutes then reduce the oven temperature to 325 degrees. Bake for an additional 15 minutes or until baked through. The safest way of knowing if it is finished is to test them with a probe thermometer. The internal temperature should be 180 – 185 degrees.

6. Let the loaf cool in the pan for 10 minutes, then turn it out on a rack to cool for at least one hour before slicing.

Cocoa-nana Bread

Quick Post:  I had a few leftover bananas from my produce box that were perfectly spotty for a banana bread. This bread is dense, chocolaty, rich, and fudgy. M enjoyed a generous slice on his way to work and called me to tell me how good it was 🙂 He knows I love compliments on my food – especially new recipes. Thanks for reading, enjoy!

Cocoa-nana Bread – adapted from Obsessed with Baking via Dorie Greenspan 

  • 2 cups all purpose flour
  • 1 cup semisweet cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 stick unsalted butter at room temp
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 3/4 cup buttermilk
  • 3 ounces bittersweet chocolate, coarsely chopped, or 1/2 cup store-bought chocolate chips


Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40 to 45 minutes (total baking time is between 70 to 75 minutes) or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Banana and Peanut Butter Breakfast Shake

Quick Post: Another morning, another healthy breakfast! I’m having fun experimenting with all these new breakfast recipes and here’s another one I found but I have modified slightly to make it more substantial with the addition of oats. Thanks for reading, enjoy!
Banana and Peanut Butter Breakfast Shake – adapted from Natural Noshing
  • 1 frozen banana
  • 3/4 to 1 cup of unsweetened almond milk
  • 1/3 cup soaked oats
  • 1 1/2 TBSP unsalted peanut butter
  • 1/2 tsp vanilla extract
  • 1 TBSP ground flaxseed
  • dash of cinnamon


1. The night before soak  1/3 cup oats in 1/3 cup of water with a squeeze of lemon juice. Cover and place in the refrigerator overnight.

2. Place all ingredients in a blender and mix until combined. Pour into glass and enjoy!

Banana Bread Oatmeal

Quick Post: This breakfast requires a little more time than the average, so it’s perfect for the weekend. Mine took at least 15 minutes for the liquid to absorb. My husband commented: “It looks like you’re killing your oatmeal”, to which I replied “I’m supposed to.” There is no oat texture left in this when it’s done and the bananas get all mushy, so if you have texture issues – fear not! The addition of walnuts helps cut the near slimy-ness of this oatmeal. After I took the pictures, I thought to add raisins which also helped add textural interest and a little sweetness. I can tell you that this is filling, but I’m not full – to me there is nothing worse than feeling full and bloated; especially in the morning when there is things that need to be done.
Banana Bread Oatmeal – adapted from The Edible Perspective
    • 1/3 cup rolled oats (*you can use 1/2 cup oats and 1/4 cup steel cut for a chewier texture)
    • 1 large egg, whisked
    • 1/2 banana, thinly sliced
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/2 cup water
    • 3/4 cup unsweetened almond milk (*or cow’s milk if you’d prefer)
    • 1 TBSP ground flax meal (*I bought flax seeds and ground them up in my blender)
    • 2 TBSP pure maple syrup
    • 1/4 cup chopped walnuts


In a small pot, over medium heat, whisk the oats, cinnamon, sliced banana, water + almond milk together. Bring to a boil and reduce heat to a low boil. Stir a few times while cooking, until almond all the liquid is absorbed – about 6 to 10 minutes. Stir in flax meal and continue cooking for 1 minute. Temper your egg – In a small bowl, whisk your egg quickly and add about 1/3 cup of the hot oatmeal mixture slowly; being careful to avoid scrambling the egg. Slowly add the egg/oatmeal back into the pot and stir until thoroughly combined. Let cook, without stirring, for 2 more minutes then pour into a bowl and top with nuts and maple syrup. Enjoy!

Banana and Peanut Butter Soft Serve

I am so surprised at how good this is and my kids loved it – even my husband thought it tasted good. It’s not too banana-y or peanut buttery. The texture is smooth and creamy, like a nice custard style ice cream. This was a good fake out dessert because ice cream is my absolute favorite  – I miss it! It’s been about four weeks since I have had any “real” dessert, but I was pleasantly satisfied with this treat. I added the chocolate chips mostly for visual interest, I gave the chocolate chips to my kids because the soft serve didn’t need anything. My son wants me to make this again soon – score 2 for mom! Thanks for reading, enjoy!

Banana Soft Serve – adapted from The Novice Chef

  • 2 to 3 frozen bananas, (*cut up before freezing for easier processing)
  • 1 heaping spoonful of natural peanut butter
  • optional: top with granola, slivered almonds or any of your favorite toppings
1. I used my food processor for this, but you could use a blender to make it too. Place all the banana in the work bowl and pulse until nice and smooth. It took a little while at first, but once the peanut butter was added it