Banana Peanut Butter Chocolate Chip Streusel Muffins

I made these gigantic muffins as thank you gifts for some ladies at our church.  I don't make muffins often, and I make banana muffins even less often, but I thought that these would be the perfect casual treat to say thanks.  These muffins are stuffed with banana flavor and topped with a crispy streusel studded with peanut butter chips and chocolate chips.  Delicious! Original recipe found here.

Banana Peanut Butter Chocolate Chip Streusel Muffins

Banana Muffins:
1/2 cup butter, room temperature
2/3 cup packed brown sugar
4 ripe bananas, mashed (about 2 cups)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose  flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Peanut Butter Chocolate Chip Streusel:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup butter, melted and cooled slightly
1/4 cup peanut butter chips
1/4 cup mini chocolate chips

Preheat the oven to 350F.  Line 6 jumbo muffin cups with paper liners (if you'd like smaller muffins, line 12 to 18 regular size muffin cups with paper liners).

In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the bananas, eggs, and vanilla extract.  Add the flour, baking soda, cinnamon, and salt, and beat on low just until combined and no streaks of flour remain.  Scoop the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.  Set aside.

For the streusel, stir together the flour and brown sugar.  Add the melted butter and toss mixture together until evenly moistened and crumbly.  Stir in the peanut butter chips and mini chocolate chips.  Spoon the streusel over the unbaked muffin batter (you may have a little bit left over).  Bake the muffins for about 25 to 30 minutes (for regular size muffins about 15 to 20 minutes), or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and place on a cooling rack.  Makes 6 jumbo muffins (12 to 18 regular size muffins).

Enjoy!  -Cardamommy

Banana Chocolate and Peanut Butter Chip Muffins

I have had some seriously majorly ripe bananas sitting on the counter for a while now.  Like really really squishy ripe.  So I made these muffins with my youngest Hungry Puppy.  They are moist inside with a slightly crisp top that gives some texture to the bite.  We added peanut butter chips and chocolate chips for a fun little twist on a classic muffin.

Banana Chocolate and Peanut Butter Chip Muffins

3 very ripe medium bananas
1 egg
1/3 cup canola oil
3/4 cup granulated sugar
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter chips
1/4 cup semi sweet chocolate chips

Preheat the oven to 375F.  Spray a 12 inch muffin tin with cooking spray. Set aside.

Peel the bananas and place them in a large bowl. With a large mixing spoon or whisk, mash the bananas until only very small chunks are left.  This should be very easy because the bananas are so soft.  Stir in the egg, followed by the oil, followed by the sugar, until blended.  Add the flour, oats, baking soda, baking powder, and salt.  Stir until just combined and no streaks of flour remain.  Stir in the peanut butter chips and chocolate chips.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove muffins from the oven and immediately turn out of the pan and let cool completely on a cooling rack.  Makes 12 muffins.

Enjoy!  -Cardamommy

Cinnamon Toffee Banana Bread

My youngest Hungry Puppy is the force behind this post.  I don't do anything banana related unless I am coerced or have a load of brown bananas that nobody ate.  This case was definitely coercion.  My youngest Hungry Puppy asked if we could make banana bread, and we happened to have one lonely brown banana sitting on the counter.  You  know that I could never do just plain old ordinary banana bread, so we added cinnamon, cinnamon chips, and toffee bits, and it turned out quite well!  It's definitely a hit with both of my Hungry Puppies.

Cinnamon Toffee Banana Bread

6 Tablespoons butter, room temperature
2/3 cup granulated sugar
2 eggs
2 medium to large bananas, mashed
1 3/4 cups all purpose flour
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup cinnamon chips
1 cup toffee bits
Demerara Sugar, optional
Cinnamon, optional

Preheat the oven to 350F.  Grease an 8x4 inch loaf pan.

Cream together the butter and sugar.  Beat in the eggs, followed by the mashed bananas.  Add the flour, cream of tartar, baking soda, salt, and cinnamon, and stir until just combined.  Stir in the cinnamon chips and toffee bits.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle demerara sugar and cinnamon over the top of the batter.

Place the banana bread in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.  Run a knife around the edge of the bread to loosen from the pan.  Turn the bread out of the pan and let cool completely on a cooling rack.  Makes one 8x4 loaf.

Enjoy!  -Cardamommy

No Bake Cookie Bars with Honey and Coconut Oil

A friend of mine gave me a plate of these delicious no bake cookie bars a couple weeks ago, and they were an instant hit at my house.  Thankfully she gave me the recipe because I think that this is our all time favorite no bake cookie recipe ever.  These bars are fudgy and dense and oatmeally and delicious.  You can easily double this recipe.  In fact, I halved the original recipe but forgot to halve the oats in my first batch!  They were still delicious, so if you like an oatier cookie bar, you can add up to double the amount that the recipe calls for and they will turn out just fine.  My second batch had the correct amount of all ingredients, but I can't decide if I like the extra oat or the regular oat version better.  In the picture, the bars on the left have double the oatmeal, and the bars on the right have the normal amount called for in the recipe. Also, if you're like me and don't like banana chips, you can add chopped walnuts, pecans, peanuts or cranberries instead.  

No Bake Cookie Bars with Honey and Coconut Oil

1/2 cup peanut butter
1/4 cup coconut oil
1/4 cup honey
1/2 cup chocolate chips
1/2 cup quick oats
1/2 cup old fashioned oats
1/4 cup shredded coconut
1/2 cup banana chips, coarsely broken

Lightly spray a 9x9 inch square pan with cooking spray.

Place the peanut butter, coconut oil, and honey in a medium saucepan.  Heat the mixture over medium heat, stirring frequently, until melted and smooth.  Add the chocolate chips and stir until melted.  Remove mixture from the heat and add quick oats, old fashioned oats, coconut, and banana chips, stirring until well combined.  Pour the mixture into the prepared pan and refrigerate until firm.  Makes 16 bars.

Enjoy!  -Cardamommy

Honey Wheat Cinnamon Oatmeal Raisin Banana Yeast Bread

Every time I make bread at my house (which seems to be constantly sometimes) I ask the Hungry Puppies what kind of bread they want this time.  Plain white, wheat, honey wheat, cinnamon raisin... This time, I created this delicious and hearty bread to please everyone.  A bit of banana doesn't overpower the flavor, wheat flour and oatmeal lend to the heartiness of this loaf, while the cinnamon and raisins bring a warmth and fruitiness to the bread.  I totally love this creation and knew I had to document it so I can repeat it in the future (or it will leave my mind forever).  This loaf is tender and moist, great for sandwiches or as toast.

Honey Wheat Cinnamon Oatmeal Raisin Banana Yeast Bread

1 1/2 cups warm water
1 egg
1 very ripe banana
1/4 cup oil
1/4 cup honey
1/4 cup dry  milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/2 cup oatmeal
1 1/2 cups wheat flour
2 cups white flour (plus more if necessary)
1 Tablespoon active dry yeast
1/2 cup raisins

In the pan of your bread machine (or using a stand mixer) combine all of the ingredients and set the machine for the dough cycle (or run the mixer until a soft dough forms).  If the dough is too sticky during kneading, add flour, a tablespoon at a time until the dough is tacky.  After the dough cycle has finished (or the bread has risen for about 1 hour), turn the dough out onto a floured surface and knead one or two times to remove any air bubbles.  

Grease 2 8x4 inch loaf pans (or 1 8x4 and 1 9x5 loaf pan, which is what I do).  Divide the dough in half and shape each half into a loaf (if using an 8x4 and a 9x5, make one loaf a bit larger than the other).  Place the formed loaves in the prepared loaf pans.  Cover with plastic wrap and let rise until dough comes about 1 inch over the top of the pan, about 30 minutes.  

Preheat the oven to 350F.  Bake the loaves for 20 to 25 minutes, or until the tops are golden brown.  Remove from the oven and turn loaves out of the pans immediately.  Let bread cool on a wire.  Makes 2 loaves.

Enjoy!  -Cardamommy

Double Chocolate Covered Strawberry Banana Bread

My youngest Hungry Puppy came and told me that she wanted to make banana bread today.  Totally randomly and out of the blue.  We don't make/eat a lot of banana bread, because I'm not a big fan (however I seem to post a lot of banana bread recipes for someone who doesn't like it...).  We were so excited that we ran right out to the store to buy some bananas.  Turns out that strawberries were on sale too!  I had the beginning of an idea in my head.  We decided to toss some chopped strawberries in a light banana bread, and add a few chocolate chips for fun.  Turned out awesome!  The bread was a huge hit.  Recipe adapted from The America's Test Kitchen Family Cookbook.

Double Chocolate Covered Strawberry Banana Bread

2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed (about 1 1/2 cups)
6 Tablespoons butter, melted
2 eggs
1/4 cup plain unsweetened yogurt
1 teaspoon vanilla extract
1 cup chopped strawberries
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Preheat the oven to 350F.  Grease a 9x5 inch loaf pan with cooking spray.

In a large bowl, combine the flour, sugar, baking soda, and salt.  In a medium bowl, whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla extract.  Pour the banana mixture into the flour mixture, and fold in until just combined.  Fold in the chopped strawberries, milk chocolate chips, and white chocolate chips.

Pour the batter into the prepared pan and smooth the top.  Bake for 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let the bread cool in the pan for 15 minutes, then turn out of the pan and let cool on a cooling rack.  Makes 1 loaf.

EnjoY!  -Cardamommy

Whole Wheat Banana Oatmeal Raisin Bread

Are you shocked that we have another banana bread recipe already?  Granted, the Banana Coconut Bread didn't last long, but for a banana non-lover, this is kind of much.  However, I did have some extra bananas that were simply refusing to be eaten.  This bread is moist and hearty and delicious.  The banana is totally there, but it is joined by cinnamon and raisins in a whole wheat and oatmeal bread.  

Banana Oatmeal Cinnamon Raisin Bread

1 cup plain nonfat yogurt
1/3 cup vegetable oil
1 1/4 cups packed brown sugar
1 1/2 cups mashed banana (about 3-4 medium bananas)
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins

Preheat oven to 350F.  Grease a 9x5 inch loaf pan.

Combine all of the ingredients together in a large bowl and stir until blended and completely combined.  Pour the batter into the prepared pan and bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.  Cool the bread in the pan for 10 minutes, then loosen the sides of the bread and remove from the pan.  Let cool on a cooling rack.  Makes 1 9x5 inch loaf.

Enjoy!  -Cardamommy

Banana Coconut Bread

I am not a fan of banana bread.  At all.  There are some recipes that I have made before that are tolerable, and I am constantly looking for a new variation that I will be okay with eating.  Generally, I avoid the topic all together.  However, my youngest Hungry Puppy has been asking to make banana bread all week, so what's an indulgent mom to do?  Search out/create a new recipe and make it happen.  This bread is very light and straight forward.  No brown sugar, no spices.  I think that the banana and the coconut go together well, and neither flavor dominates the other.  It is quite delicious.  Even for a banana bread non-lover.

Banana Coconut  Bread

1/2 cup butter, melted
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 cup buttermilk
1/4 cup cream of coconut
3 bananas, mashed (about 1 cup)
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup shredded coconut (I used fresh coconut, packaged will work as well)
Demerara sugar (optional) to sprinkle on top

Preheat the oven to 350F.  Grease and flour a 9x5 inch loaf pan.

In a large bowl, stir together the butter and the sugar until completely combined.  Stir in the eggs, vanilla and coconut extracts, buttermilk, cream of coconut, and mashed bananas.  Stir in the flour, baking powder, salt, and baking soda.  Add the coconut and stir until just combined.

Pour the batter into the prepared pan and smooth the top.  Sprinkle with the desired amount of Demerara sugar.  Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs.  Remove bread from the oven and let cool in the pan for about 15 minutes.  Carefully remove bread from the pan and let cool before slicing.  Makes 1 loaf.

Enjoy!  -Cardamommy

Double Decker Banana Cookie Brownie Bars

Here we go with the bananas again.  Surprising isn't it, how many banana recipes keep popping up even though I don't like them?  Yeah.  What's a girl to do?  Hopefully you all love banana baked goods and so will thoroughly enjoy these little treats.  A banana cookie layer topped with a super fudgy banana brownie, studded with peanut butter cups and topped with a chocolate peanut butter chocolate layer.  Only want the cookies?  Or only feeling like eating brownies?  Just make one or the other and reduce the cooking time.

Double Decker Banana Cookie Brownie Bars

Cookie Layer:

1 1/4 cup packed brown sugar

3/4 cup butter flavored shortening

1 overripe banana, mashed

1 1/2 teaspoons vanilla extract

1 large egg

2 cups all purpose flour

1 teaspoon salt

3/4 teaspoons baking soda

1 cup chopped peanut butter cups candy

Brownie Layer:

1 cup (2 sticks) butter

1 3/4 cups granulated sugar

1/2 teaspoon salt

3 large eggs

1 medium banana, mashed

1/2 teaspoon vanilla extract

3/4 cup (2 1/2 ounces) cocoa powder

2/3 cup (3 ounces) all purpose flour

1 cup chopped peanut butter cups candy

Chocolate Peanut Butter Layer:

2 cups semi sweet chocolate chips

1/2 cup peanut butter

1 Tablespoon light corn syrup

Preheat the oven to 350F.  Grease a 9x13 pan. Set aside

In a large bowl, combine the brown sugar, shortening, and mashed banana.  Beat well until light and smooth.  Add the vanilla and egg, and beat well until incorporated.  Beat in the flour, salt, and baking soda until just combined.  Stir in the chopped peanut butter cups.  Press into the prepared pan and set aside while you make the brownie layer.

For the brownie layer, melt the butter in the microwave or on the stovetop.  Whisk in the sugar and salt, then whisk in the eggs, banana, and vanilla extract.  Stir in the cocoa powder and flour until completely combined.  Fold in the chopped peanut butter cups.  Pour the batter over the cookie dough layer in the prepared pan.  Bake for about 45 minutes or until a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and set on a cooling rack.

For the chocolate peanut butter topping, melt together the chocolate chips, peanut butter and corn syrup, either in the microwave or on the stovetop, until smooth.  Pour the chocolate mixture over the top of the brownies and spread evenly.  Let cool completely before cutting and serving.  Makes one 9x13 pan of brownies.

Enjoy!  -Cardamommy

Hint of Banana Chocolate Chip Cookies

I'll tell you what.  I am NOT going to eat the last bruised spotted banana sitting on the counter.  I think that the rest of my family feels the same way.  Which brings me to the dilemma.  What do I do with it?  I hate to throw food away.  Seriously hate it.  But what do you do with 1 medium over ripe and bruised banana besides throw it away?  Make these cookies.  You know I don't like banana things...bread, cookies, muffins, cakes, popsicles, etc.  Ick.  But my options are limited...trash, cookies, trash, cookies.  Definitely cookies.  


I was pleasantly surprised that these  cookies retained their chewy chocolate chip cookie texture despite the addition of the banana.  I worried that it would become cakey (another thing I can't stand...).  These cookies are delicious, with just a hint of banana.


Hint of Banana Chocolate Chip Cookies


1 1/4 cup packed brown sugar
3/4 cup butter flavored shortening
1 overripe banana, mashed
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoons baking soda
1 cup semi sweet chocolate chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


In a large bowl, combine the brown sugar, shortening, and mashed banana.  Beat well until light and smooth.  Add the vanilla and egg, and beat well until incorporated.  Beat in the flour, salt, and baking soda until just combined.  Stir in the chocolate chips.


Drop the dough by heaping tablespoonfuls onto the prepared pan, about 2 to 3 inches apart.  Bake for 10 to 11  minutes.  Remove the cookies from the oven and let cool on the pan for about 5 minutes.  Transfer the cookies to a cooling rack to cool completely.  Makes about 2 dozen cookies.


Enjoy!  -Cardamommy

Tropical Banana Bread

This is my last recipe in the banana bunch.  I have successfully used up the last of the tenderized bananas, and don't have 7 loaves of banana bread.  This makes me happy.  This banana bread is a little different.  It is definitely banana bread, but other flavors play a big role.  The addition of almond extract, lime zest, and crystalized ginger bump this banana bread out of the "plain old" category and into one a little more complex.  You can substitute orange zest for the lime, and golden raisins (I ran out, darn it!) for the dark raisins.


Tropical Banana Bread


1/2 cup butter, softened
1/4 cup oil
1/2 cup packed brown sugar
1/4 cup honey
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 Tablespoon grated lime peel
3 bananas, mashed
2 eggs
2 cups all purpose flour
3/4 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup raisins
1/2 cup shredded coconut
2 Tablespoons crystallized ginger, finely diced


Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.


In a large bowl, beat together the butter, oil, brown sugar, honey, vanilla extract, almond extract, and lime zest.  Add the mashed bananas and eggs, and beat until well combined.  In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.  Add the dry ingredients to the banana mixture and beat on low speed until just combined, being careful not to overbeat.  Stir in the raisins, coconut, and ginger. 


Pour the batter into the prepared 9x5 inch loaf pan and bake in the preheated oven for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let cool in the pan for about 15 to 20 minutes.  Gently run a knife around the edge of the bread and carefully turn out onto a cooling rack to finish cooling.


Enjoy!  -Cardamommy

Banana Brownies

This is the second recipe in my banana trio.  I saw a recipe for banana brownies and was intrigued as I had never heard of banana brownies before.  I took my favorite brownie recipe and played with it just a bit to work in a banana.  The brownies are chocolatey and moist, with a definite hint of banana.  I'm thinking that I will have to try these with some caramel sauce...


Banana Brownies


1/4 cup (1/2 stick) butter, melted
1 cup + 2 Tablespoons sugar
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1 medium banana, mashed
3/4 cup all purpose flour


Preheat the oven to 350F.  Grease a 9 inch square pan.


In a medium sized bowl, whisk together the melted butter and sugar.  Stir in the cocoa powder, salt, baking powder, and vanilla.  Whisk in the eggs and mashed banana, then stir in the flour until completely combined.  


Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from the oven and let cool completely on a wire cooling rack before cutting.  Makes 9 to 12 brownies.


Enjoy!  -Cardamommy

Banana Peanut Butter Oatmeal Chocolate Chip Cookies

I am going to share with you several recipes using bananas, only one of which is banana bread.  I confess that I am not a banana lover.  One might even say that I have an intense dislike for anything banana flavored.  I'll eat a banana (still a little green, if it has a brown spot, I won't eat it) occasionally, but banana suckers, popsicles, ice cream, bread, etc is not for me.  Can't stand the stuff.  So why am I doing a series of banana posts?  Because a certain hungry puppy who shall remain unnamed tenderized the bananas.  So here we are.


These cookies sound complex and perhaps a little weird, but trust me, they totally work.  They are not overwhelmingly banana (which I can appreciate), and the peanut butter is subtle, yet still there.  The oatmeal is a hearty addition to this cookie, and the chocolate chips just tie it up into a nice little package without wiping out the other flavors.  What isn't complete without chocolate?


Banana Peanut Butter Oatmeal Cookies


1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
2 Tablespoons butter, room temperature
1 egg
1/2 teaspoon vanilla
1/2 cup peanut butter
1 medium banana, mashed (about 1/4 cup)
1 cup quick oats
1/2 cup old fashioned oats
Heaping 1/4  cup chocolate chips


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


In a small bowl, whisk together the flour, baking powder, baking soda, and salt.  In a separate bowl, cream together the butter and sugars.  Beat in the egg, vanilla, peanut butter, and mashed banana.  Add the flour mixture to the creamed mixture and carefully beat until blended.  Stir in the quick oats, old fashioned oats, and chocolate chips.


Scoop heaping tablespoonfulls of the dough into balls and drop onto the prepared baking sheet.  Place in the oven and bake for about 10 minutes, and the cookies are very lightly browned at the edges.  Do not overbake, or the cookies will dry out.  Cool on a wire rack.  Makes about 20 cookies.


Enjoy!  -Cardamommy