Banana bread cake pops

Once again the last few bananas in my house have been neglected. Fortunately for me I had the good sense to prolong its brown yellow life in the fridge and bake banana bread cake pops. These were inspired by my friend Nicole who told me this long ago when I made the carrot cake pops.

Banana Bread Cake Pops
Recipe for Banana Bread
When I made the banana bread this time I left out the butter because as I mentioned in the previous post the banana and yogurt makes up for the lack of butter.
Put 1/2 cup of chocolate instead of 3/4 cups since the coating of the cake pop would be chocolate.
Substituted 1/2 cup of flour for 1/2 cup of ground flaxseed.
You can feel less guilty eating this cake pop or bread.
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Crumbly banana chocolaty goodness.
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Cake pops all made.
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Cake pops ready for chocolate covering. I had were a few pieces of Hershey bar chocolate in the kitchen.
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Time for the chocolate.
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All done and ready to eat!

Cake pop assembly
After letting it cool for a while, crumble the banana bread in a bowl with your hands or fork or both.
The banana bread has already a binding component from the mushy bananas, when you get to this point you will see, so you don’t need add any type of frosting or binding agent.
Make the cake pops into the size of a ping pong ball or a tad smaller and place the lollipop sticks inside the cake balls. (I advise you to cut the lollipop sticks in half since I think they are too long)
Place the cake pops on a baking tray, lined with aluminum foil or parchment paper, and put them in the freezer for 15 mins or refrigerator for 30 mins or less since the cake pops have the mushy banana binding.
Melt the chocolate in the a double boiler or microwave it in 20 second increments. Watch the chocolate, especially in the microwave, so you don’t dry out the chocolate.
Take the cake pops out and start to cover them in the chocolate and place them back on the baking tray.
When you are done with that, place the cake pops back in freezer or fridge to harden the chocolate. After the wait then you can eat it!

Happy Birthday Mom! Banana bread with chocolate.

Wishing my mother a Happy Birthday and Hello July!
Poor bananas. In my house they either get eaten quickly or slowly, or I forget them in the brown bag because I am waiting for them to ripen (It really works, just put an apple inside too). This time it was because the bananas were being eaten slowly, so slow that I had to put them in the refrigerator, but lovely for me to make banana bread!

Banana bread with chocolate
Adapted from Molly Wizenberg
This recipe came from her book A Homemade Life, which has quite a few recipes with a great story behind each one.
The butter and flour can be substituted for a healthier option. The banana and yogurt in the recipe can substitute the butter. Bananas can substitute the full amount of butter or, if you are skeptical, half the amount and the yogurt can substitute half the amount.
As for the flour, get yourself some ground flax seed and substitute about half or quarter the amount. This substitution can be put into use with just about any recipe. Another nifty tip, when you don’t have any baking soda just use double the amount of baking powder.
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getting ready to bake!
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mushy bananas, not a very appealing color.
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Pouring the mushy banana mixture into the dry ingredients. again not the most appealing color or action for that matter..oops.
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poured out the batter into the greased loaf pan and smoothed the top of the batter as best I could.
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Then out of the oven and the loaf has turned a beautiful golden brown. It smelled delicious! I had to restrain myself from eating it because I had to save it for a family gather the next day.

6 Tablespoons unsalted butter (optional because of the bananas)
2 cups all purpose flour (or 1 1/2 cup flour & 1/2 ground flax seed)
2/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
2 eggs
3 large ripe bananas (about 1 1/2 cups mashed bananas)
1/4 cups of  whole milk plain yogurt or greek non fat yogurt
1 teaspoon vanilla extract

Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.

In a small bowl, microwave the butter until just melted. (Be careful and do this over medium power in short burst because it can explode or splatter and that is a big mess.) Or melt it in the preheating oven. Set aside to cool slightly.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and whisk well to combine. Set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not over mix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.

Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil.

Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing (if you can wait that long).

The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn.

Oatmeal peanut butter cup cookies

Over the weekend my god sister came to stay over my house and we decided to bake oatmeal cookies but not just any old oatmeal cookie, we put in reese’s peanut butter cups! I love peanut butter and with chocolate, it’s magical! Actually, every time we bake I am the one who bakes and she waits patiently but this time she took pictures for me. Thanks!

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all the ingredients mixed together.

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Ready for the oven!

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baked and ready to eat!

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Oatmeal peanut butter cup cookies
The recipe was adapted from the oatmeal raisin cookies and I swapped out the raisins for the peanut butter cups. If you want you could add 1/2 cup of dried cranberries for some tartness to balance out the sweetness of the peanut butter and chocolate. I would have done that but sadly I did not have any.

3/4 cup butter, softened

1/2 cup of brown sugar

1/4 cup milk

1 egg

1 cup all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking spoon

1/4 teaspoon salt

3 cups oatmeal

1 cup mini Reese’s peanut butter cups, cut into quarters

Heat oven to 350 degrees.
Beat butter, brown sugar, milk, egg and in a large bowl until combined.
Add flour, cinnamon, baking soda and salt into the butter mixture and mix together.
Stir in oats and peanut butter cups. Drop tablespoonfuls onto aluminum foil or wax paper covered cookie sheets.
Bake 12 to 15 mins. Remove from oven and let it cool