I didn't know whether I should classify this bread as a dessert, a breakfast item, or just a bread, but since I have a category dedicated to dessert, and I often eat this bread for dessert, we made room for dessert this week! I came across this recipe about 10 years ago and fell in love with it. Peanut butter, bananas, and chocolate? Yum! A quick bread, this doesn't require kneading or anything special. Just mix and bake. Done!
Peanut Butter Chocolate Chip Banana Bread
Ingredients:
- 2 1/2 cups flour (all purpose)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tbs baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 egg, lightly beaten
- 3 tbs veg oil
- 1 cup milk
- 3/4 cup peanut butter (creamy or crunchy, I use creamy)
- 3 bananas, lightly mashed
- 1 cup chocolate chips
Directions:
Preheat oven to 350.
Lightly grease loaf pan.
Sift together in to a mixing bowl flour, cinnamon, and baking powder. In a separate bowl, mix together sugars, egg, milk, oil, bananas, peanut butter, and vanilla. Make a well in the flour mixture. Pour banana mixture into the well. Fold batter together until flour is completely incorporated into wet ingredients. Fold in chocolate chips. Pour in to greased loaf pan. Bake for 50-60 minutes, until a toothpick comes out clean in the center.
Enjoy!
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| My Mexican Quinoa |
Need a dish loaded with protein? Want a gluten free side dish? Need a recipe that is versatile? Well here it is!!! This week, I made Mexican Quinoa, on the recommendation of my friend Sarah. You remember Sarah right? Won 2nd place in a chili cook-off, guested a spaghetti squash recipe for this blog? Well she's back with another great recipe. She made it on Sunday, and I made it last night. I am including my picture, her picture, and the link to the original recipe. This side dish also makes a great vegetarian meal, or a meat friendly meal if you add lean browned ground beef, or cubed roasted chicken. It's pretty yummy!
Original recipe can be found HERE! Thanks to Sarah for finding this on Pinterest and making it!!! I love food inspiration...
Mexican Quinoa
Ingredients:
- 1 4.9oz box Near East Red Bell Pepper and Basil quinoa
- 1 14.5oz can fire roasted diced tomatoes (I used Hunt's, use your favorite or plain diced tomatoes)
- 1 15.5oz can low sodium black beans (just a store brand for me, and I rinsed them)
- 1 smal red onion, diced
- sharp cheddar cheese, grated
- 1 pinch dried cilantro
***Optional, corn (I would have used frozen sweet corn had I not run out last week), sour cream, fresh cilantro, salsa, diced fresh tomatoes, guacamole, cubed roasted chicken, browned lean ground beef
Directions:
Prepare quinoa according to package. If you are not using a package mix, please follow the recipe I included the link to above. You can use broth or water, I happened to use water but next time will use a broth. I would use chicken broth, but to make this vegetarian, use veggie broth or water.
In a medium saucepan, saute onions for 5 minutes in 1 tbs olive oil over medium. Add in tomatoes and black beans. Cook for 5 minutes then turn heat to low until quinoa is ready. Mix in tomatoe mixture with quinoa. Top with cheddar and cilantro (or any other optional toppings), and serve.
Enjoy!!!
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| Sarah's Mexican Quinoa |
I didn't know whether I should classify this bread as a dessert, a breakfast item, or just a bread, but since I have a category dedicated to dessert, and I often eat this bread for dessert, we made room for dessert this week! I came across this recipe about 10 years ago and fell in love with it. Peanut butter, bananas, and chocolate? Yum! A quick bread, this doesn't require kneading or anything special. Just mix and bake. Done!
Lightly grease loaf pan.