There’s something cozy about banana bread. Maybe it’s the fall weather (my favorite season!).
Making banana bread is super easy, especially since we seem to accumulate a number of ripe bananas over time (which we then conveniently throw into the freezer for later). Just make sure you freeze them well, and not put anything over or underneath the bananas (like something that has a sharp edge that would cut into the soft banana, making them leak- not pretty!). I learned the hard way.
This banana bread is similar to this one I made before, but adding walnuts in – extra crunch and yum!
Gandalf turns 2 today! This little rascal has been such a joy in our life and in his two years of his life, he has experienced so much already! That includes 2 moves, and a trek/camp across the country! What a trooper.
Camping – can you spot Gandalf?
We made him a small little cake that is doggie friendly (note, no wheat and sugar). He ate it all in …2 seconds. See recipe below.
Just a few of Gandalf’s favorite food: apples, bananas, peanut butter
“Can I eat it yet?”
- 1 egg
- 3 Tablespoons peanut butter
- 1/4 apple, finely chopped
- 1/4 banana, diced
- 1/2 teaspoon baking powder
- Preheat oven to 350F.
- Combine and mix all the ingredients together until smooth.
- Grease a ramekin or a jumbo muffin tin.
- Fill it with the batter.
- Bake for 20 minutes, or until golden and a toothpick comes out clean.
- Cool completely, and then let your pooch enjoy it!
So here it is! I combined the previously made coconut banana bread and chocolate pudding to make this super trifle! We had a Christmas party, and I brought this along. This trifle scores more points as a fun dessert than an elegant one.
Since there wasn’t any baking involved in this trifle (other than the banana bread), this is 0.5 of a bake, which means I’m on my 10th bake! Woohoo.
- Banana bread
- 2 barely ripe bananas, sliced
- Chocolate pudding (about 3 cups)
- 1/2 cup chocolate chips
- 1/2 cup toasted chopped pecans/walnuts
- Sweetened whipped cream and chocolate shavings/cocoa powder/raspberries for garnish
- Cut banana bread into bite-sized chunks; spread half of them over the bottom of a trifle bowl (or any deep glass serving bowl)
2. Cover with sliced bananas (pressing some against the glass), half of the chocolate pudding, chocolate chips, and pecans.
3. Top with remaining banana bread cubes and pudding.
4. Shake the bowl a little, so pudding spreads and oozes down between the layers.
5. Cover with plastic wrap, chill in fridge overnight.
6. Before serving, spoon/pipe whipped cream around the edge of bowl. Sprinkle with shaved chocolate and raspberries. Or instead of the shaved chocolate, dust a very small amount of cocoa powder on top.
(adapted from The Girl Can’t Cook)
Today, I made a special banana bread. This may seem to you quite the ordinary banana bread. It’s special because no one is allowed to eat it right now. This banana bread is reserved to be used for something special later this week. Stay tuned!
- 1/2 cup brown sugar
- 1/4 cup melted butter or canola oil
- 3 very ripe bananas (about 1 1/2 cups/375 mL mashed)
- 2 eggs
- 1/3 cup buttermilk/plain yogurt
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened shredded coconut
- Butter a 9×5 inch loaf pan, and preheat oven to 350 F
- Combine sugar, butter/oil, bananas, eggs, and buttermilk/yogurt. You can do this in a food processor if you’d like. Process until smooth.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Add this to the wet ingredients. Combine well. Pour batter into buttered pan.
- Bake for 50-60 minutes (test with toothpick – the banana bread is done if toothpick comes out clean)
(adapted from the Girl Can’t Cook)