This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeeYuckFree #CollectiveBias
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #QuakerTime #CollectiveBias
Summer is almost over and the new school year is just around the corner. Say what?! Where did Summer go? What’s more terrifying is that Ian will be starting pre-K. I think I’m gonna cry. He’s not my baby anymore. *sniff* I also might cry because mornings are usually rather hectic in this house, making breakfast time a bit chaotic. It’s a good thing Quaker is there to the rescue and offers a variety of breakfast and snack options for those preparing to get into the swing of the school season!
Okay, I will admit that Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Minions © 2015 Universal Studios. All Rights Reserved. #MottsAndMinions #CollectiveBias
Mott’s is a registered trademark of Mott’s LLP.
My son is obsessed with the Minions. So, he went crazy over these Minion inspired pancakes made with Mott’s applesauce!
(Sorry, I just had to. Hehe!)
I mean, come on, who can’t be excited over the Minions? They are just funny and adorable! I’m pretty sure his next birthday party is going to be Minion themed. He calls all of the Minions Kevin, even though I know the others have names too. (I just looked them up. Their names are Stuart and Bob. Didn’t know that? Neither did I!) Anyway, you can imagine how excited our son was when I came home with Mott’s apple juice and applesauce that had the minion, Kevin, on them!
You know how you see all those fun pancake shapes and awesome things that the “awesome breakfast” moms do? Well, I wanted to be an awesome breakfast mom too and became determined to Continue reading
I love Larabars, because most of them are Paleo-approved. But, they are just so doggone expensive, especially if you’re buying them from a regular grocery store. You’re looking at paying more than a dollar per bar at a health foods or grocery store.
So, I did some investigating and decided to create my own Larabar recipe. I never expected to land a tasty recipe on the first try.
This homemade recipe is so yummy and hits the hunger spot incredibly well! To make it even better, my two-year old loves them! I would be selfish if I didn’t share the recipe.
This recipe is pretty rich, so cutting it into smaller bars would be better. Store in the refrigerator to maintain freshness.
What is your favorite Larabar flavor?
I’m pretty much a banana fanatic. I LOVE bananas! You can make me happy with anything banana . . . ice cream, pudding, candy, smoothies, on a toasted sandwich with peanut butter, by itself, and the list goes on. But, nothing makes me more happy than my mom’s chocolate chip banana bread. It’s pretty much heaven in your mouth, or I like to think so. When I moved out of my parents’ house, the first thing I asked for was mom’s banana bread recipe.
After getting married, the first thing I made from scratch was, of course, mom’s banana bread. That’s when I got my hubby hooked, and it’s been going strong since. You see, we don’t ever EVER go without banana bread in this house. The moment we run out, I’m making more that same day or the following day. Sometimes I will make a grocery store run just to get bananas to make more banana bread. If I can’t afford to get more chocolate chips, I just make it plain.
Hubby and I each have our own favorite ways to eat it. We both like to toast it in the toaster oven until the edges turn a bit crispy. Then, we top it off with our favorite spreads. Hubby’s is butter and mine is peanut butter. There’s nothing more amazing than banana, chocolate, and peanut butter. Sometimes I even add a little Nutella. Pretty sure my tastebuds start singing the “Hallelujah Chorus” every single time. BUT, absolutely nothing compares to eating it straight from the oven. *sigh* So good!
So, because I just love mom’s chocolate chip banana bread so much, I figured I just had to share it. It’s not fair to keep it all to myself!
To get started, you are going to need the following: 1/2 cup cooking oil, 1 cup sugar, 2 eggs (beaten), 3 mashed bananas, 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 3 Tbsp milk, 1/2 tsp vanilla, 1/2 cup chocolate chips.
Preheat your oven to 350 degrees.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a large bowl, blend together the oil and sugar. (Note: My prep pictures are taken before the sifting, blending, and mixing.)
Then, add your beaten eggs and mashed bananas and blend together. (Don’t like bananas? Do a cup of your favorite fruit, pureed. I love making peach bread sometimes!)
Next, add your dry ingredients, the vanilla, and the milk and blend together.
Finally, stir in your chocolate chips. (You can also do nuts, dates, or whatever else you want in your bread.)
Pour into your prepared loaf pan. This makes 1 large or 3 mini loafs. (To prepare your pan, coat with oil or crisco and then shake some flour in the pan and get it nice and coated so that the loaf will just slide straight out of the pan.)
Put your pan in the oven for 1 hour. (You might need to add or subtract 5 minutes, depending on the temperature of your oven. I have to add 5 min.) When it’s done, voila! You have a beautiful loaf of oh-so-tasty banana bread!
Then, of course, you must indulge in a piece!
Who can resist that delicious crust?!
Ready to make your own banana bread? The full recipe is below!
1/2 cup cooking oil
1 cup sugar
2 eggs, beaten
3 mashed bananas
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla
1/2 cup chocolate chips
1. Preheat oven to 350 degrees.
2. In large bowl, beat oil and sugar together.
3. Add eggs and bananas. Beat well.
4. Add sifted dry ingredients, milk, and vanilla. Beat well.
5. Stir in chocolate chips.
6. Pour into greased and floured large loaf pan.
7. Bake for about 1 hour. (Depending on your oven, you might need to add or subtract a few minutes.)
*This batter also fits into 3 mini loaf pans, which you would bake about 40-45 min.*
8. Let the banana bread cool before storing. For best freshness, wrap your loaf in aluminum foil and store in the refrigerator.
*This recipe can also be changed up in many ways. For whole wheat banana bread, use 1 cup whole wheat flour and 1 cup white flour. You can also turn it into something other than banana bread. Instead of bananas, switch them out for 1 cup applesauce or 1 cup mashed/pureed fruit of your choice (i.e. peaches, strawberries, pumpkin, zucchini). The sky’s the limit! If you’re a nut fanatic, add 1/2 cup chopped nuts of your choice.