Category: Baking

Double Chocolate Peanut Butter Chip Cookies

In the baking world, I love to put together cookies. All kinds of cookies, but I think my favorite are chocolate chip cookies. Growing up, my grandma had the best chocolate chip cookies and always had them in the cookie jar in the pantry when we would come to visit. As such, they are my go to when I am baking and have been for as long as I can remember. Here’s my all time favorite chocolate chip cookie recipe if you’re feeling chocolate chip cookies too. (Hint: The browned butter makes the cookie. If you haven’t tried that yet, you need to. Maybe right after you bake up these chocolate and peanut butter ones) 

However, I felt the need to mix it up recently. I mean, I wasn’t going to stray too far from the tried and true, but these “safer at home” times are the best for experimenting in the kitchen, right? So I got to thinking. If you dig in my cupboards, you’ll find all sorts of seemingly random ingredients from past “inspired” recipes. I looked around and found peanut butter chips with cocoa powder right next to them.

Let’s be honest, name a more iconic pair than peanut butter and chocolate. It had been on my radar anyway because I put together these no bake pretzel peanut butter chocolate bars from Josh and Ang a few weeks ago. Then it hit me: I’ll make a sort of cookie version of that. So here it is: a combination of slightly salty in the peanuts and sweet from the chocolate and the chips. A cookie that almost has a brownie-like richness but still goes well dunked in a glass of ice cold milk. Yum! I hope you’ll give them a try! 

Fun Fact:

I was just getting started with these cookies as my husband pulled into the driveway after our weekly grocery trip. I opened the cupboard to grab my brown sugar and…alas! We were out, something that never happens at this house. A quick Google search later, and I learned that you can make your own brown sugar using a little molasses, so that’s how these are put together. Cool, right? Therefore, you have options in the sugar arena for these cookies: Go as written or skip the molasses and do ½ cup white and 1 cup brown. It’s up to you! 

Your Ingredients:

  • 1 cup of butter, softened
  • 1 ½ cups white sugar 
  • 1 ½ tablespoons molasses
  • 1 tablespoon vanilla 
  • 2 eggs
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup of the following: dry roasted peanuts (I used salted), peanut butter chips, and dark chocolate chips (These are our go to dark chocolate chips. We LOVE them, even for a sweet treat after dinner)

Your steps:

In a large bowl, cream butter, sugar, and molasses until smooth and fully combined. It might take some time with the molasses. Add vanilla and eggs, stirring until well mixed. In a separate bowl, mix flour, cocoa powder, salt, and baking soda. Incorporate into the wet sugar mixture. Fold in peanuts, dark chocolate chips and peanut butter chips. Preheat oven to 350 degrees. For best results, allow the dough to chill in the refrigerator for at least 30 minutes (man, I struggle with that step. Let’s be honest, I generally bake the first batch warm, and then I put the dough in the fridge for a better second batch). Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes. Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack. 

I believe these cookies get better over a few days. I liked them the first day. I loved them three days later, dunked in my milk. I love a good brownie and I feel like they are reminiscent of that. I hope you enjoy them as much as my family did! They will definitely be in our rotation of cookies as years go by! 

  • No brown sugar? No problem!
  • Cream it all together.
  • Don’t forget the chips and peanuts.
  • Ready for a mug of milk!

Looking for some other sweet treats? Check out my baking page here!

Double Chocolate Peanut Butter Chip Cookies

Peanut butter and chocolate, the greatest combination, come together in these delightful cookies!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup of butter softened
  • 1 ½ cups white sugar
  • 1 ½ tablespoons molasses
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup dry roasted peanuts
  • 3/4 cup peanut butter chips
  • 3/4 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, sugar, and molasses until smooth and fully combined.
  • Add vanilla and eggs, stirring until well mixed.
  • In a separate bowl, mix flour, cocoa powder, salt, and baking soda.
  • Incorporate into the wet sugar mixture.
  • Fold in peanuts, dark chocolate chips and peanut butter chips.
  • For best results, allow the dough to chill in the refrigerator for at least 30 minutes
  • Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes.
  • Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.
Keyword chocolate, chocolate chip, Cookies, peanut butter
Tried this recipe?Let us know how it was!

JessLeave a comment

Browned Butter Chocolate Chip Cookies

Let me begin with the browned butter. If you’ve never experienced cookie with browned butter, you are missing out. I first learned about it from The Pioneer Woman. Once I tried it, I was hooked. I am excited to introduce you to it in these: Browned Butter Chocolate Chip Cookies.

In times of uncertainty, you should do what you know. Although I like to be healthy, I know baking cookies. For as long as I can remember, my grandma always had a cookie jar full of chocolate chip cookies in the pantry every time my sister and I would visit. Nine times out of ten, she also left some of the raw cookie dough in the fridge for us to snack on. Thank you grandma for such a lasting memory.

Because of this, I have always associated chocolate chip cookies with love and comfort. Who doesn’t love a good old fashioned chocolate chip cookie?  I know I do.  And over the years, I have learned they become  even better if it has more brown sugar than white and bonus points for browned butter. Here’s my official all time favorite chocolate chip cookie. 

Your Ingredients:

  • 2 sticks unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup walnuts

Your steps to Browned Butter Chocolate Chip Cookies

Preheat oven to 350 degrees. Place one stick of butter in a small saucepan. Heat over medium heat, allowing the butter to melt. Continue to stir until butter just browns, approximately 7 minutes. Remove from heat and allow to cool. Cream remaining stick of butter with sugars. Scrap browned butter into a bowl, getting all the browned bits (YUM!). Mix well. Add eggs and vanilla. Mix. Combine flour, salt, and baking soda. Stir into wet ingredients, until just mixed. Fold in chocolate chips and walnuts.

Refrigerate for 15-30 minutes, allowing the dough to firm up a bit. Drop cookies by the tablespoon onto an ungreased cookie sheet. Bake 9-12 minutes until the edges are crisp. And boom, the perfect chocolate chip cookies.

Browned butter. Something you didn’t know you needed in your life.
Mix it up.
Let it chill.
Little cookies so you feel better when you have three!
Ready for a tall glass of milk!

One batch of cookies not enough? Check out my baking page here!

Browned Butter Chocolate Chip Cookies

Key to a great chocolate chip cookie? More brown sugar than white and the extra effort of creating browned butter. Yum!
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 29

Ingredients
  

  • 2 sticks unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup walnuts

Instructions
 

  • Preheat oven to 350 degrees. Place one stick of butter in a small saucepan. Heat over medium heat, allowing butter to melt.
  • Continue to stir until butter just browns, approximately 7 minutes. Remove from heat and allow to cool.
  • Cream remaining stick of butter with sugars.
  • Scrap browned butter into bowl, getting all the browned bits. Mix well.
  • Add eggs and vanilla. Mix.
  • Combine flour, salt, and baking soda.
  • Stir into wet ingredients, until just mixed. Fold in chocolate chips and walnuts.
  • Refrigerate for 15-30 minutes, allowing the dough to firm up a bit.
  • Drop cookies by the tablespoon onto an ungreased cookie sheet.
  • Bake 9-12 minutes, until the edges are crisp. And boom, the perfect chocolate chip cookies.
Keyword browned butter, chocolate chip, chocolate chip cookies, Cookies
Tried this recipe?Let us know how it was!

Jess1 Comment

Sourdough Bagels

Do you love bagels in the morning? Or perhaps you have excess sourdough starter, and my goodness, you aren’t about to waste it? Well, then it seems sourdough bagels are a recipe begging to be made!

In the months prior to turning 33, I made a list of 33 things to do while I was 33. They ranged from bake a fruit tart, compete in an obstacle run, visit three new state parks, all the way to take a to class at the local farm to table foundation. Oddly enough, this little list changed my life forever. I chose two different classes: Baking Bread with Sourdough Starter (having no idea what sourdough really was) and a Restorative Yoga Class (totally outside of my comfort zone). The Restorative Yoga Class led me to the instructor who exactly one year later led me through a training to become a barre instructor, which I now do on the side. And the Baking Bread with Sourdough Starter class? Well, my family hasn’t eaten store bought bread since I started baking 2 years ago. 

Fast forward a few months after the class

The scene: My husband making his usual breakfast of an egg and bagel sandwich. Consequently, this got him husband thinking. He off-handedly said, “I wonder if you could make sourdough bagels…” A Google search later, and I had a recipe I was ready to follow, which I found at EveryDayFull (Click here for the link). 

I promise making sourdough bagels is so much easier than it seems. You just need a little time and be willing to spend it in the best room in the house, the kitchen. My bread baking schedule usually has me feeding my starter and prepping my loaves to ferment over the weekend. Because of this, it is also a perfect time to make bagels since your starter will be nice and healthy. There will also likely be a lot of it; a perfect time to use up two cups of starter! Remember, if you don’t have two cups of starter to part with, just pull it from the refrigerator a few days early and double it each day. You’ll have enough before you know it! (Thank goodness for exponential growth-I am a math teacher in my other life 🙂 ) 

Enough small talk. Let’s get to creating sourdough bagels! 

Your ingredients for sourdough bagels

  • 2 cups healthy sourdough starter
  • 1 ¼ to 1 ½  cups water
  • 1 T olive oil
  • 5 ½  cups flour (I like to do a combination of white and wheat; most recently, 3 cups white and 2 ½ cups) 
  • 1 T kosher salt
  • 1 T of baking soda (to be used when you boil the bagels)

Additionally, you will also need a wash to brush the bagels with prior to baking. You have lots of options: 

  • 1 egg and 1 tablespoon of water, beaten (This is the best choice, but I don’t love how much egg is “wasted” when you get done so I often choose one of the other options)
  • 2-3 tablespoons of milk 
  • 1-2 tablespoons of butter 

Your steps To Sourdough Bagels

  • In a stand mixer, combine the starter, flour, water, salt and olive oil. I start with 1 ¼ cup of water, and then judge if I need the other ¼  cup when I get to the next step. Mix for 30 seconds or so. Then allow to rest for 10-15 min.
  • Turn on the mixer again and mix on low for 4 minutes. You have to watch this and take care of your mixer. The dough is thick and will cause your mixer to struggle. Just watch it. If it doesn’t seem to be combining well, you can slowly add another ¼ cup of water. 
  • Turn your dough into a greased bowl. Cover and allow to rest for 4-5 hours. I have let it rest as long as 6 hours without issue in the winter. However, my house is cooler, so just play with it. That’s the joy of sourdough, the time has some flexibility.

resting time

  • Turn it out onto a lightly floured surface and cut into anywhere from 12-18 pieces, depending on the size of bagel you enjoy. Roll these pieces into balls, flatten, and use your thumb and forefinger to create a hole in your bagel, about 1 ½ – 2 inches diameter. Set these on parchment paper, cover with a towel, and allow to rest an additional hour.
  • Meanwhile, bring a large kettle of water 1/2 full to boil. Once it reaches boiling, add the baking soda. Do this SLOWLY. It can boil over and make a big mess. Believe me, the glass on my oven has forever stains to prove it. Also grease two large cookie sheets so they are ready for you!
  • Drop each bagel into the boiling water for 1 min, flipping halfway through. You can put 4-7 in the kettle at a time. Then place them on the greased cookie sheets.

Baking Time

  • Use a brush to put the egg wash on each bagel (this gets them nice and shiny!), and put toppings on if interested! Our favorites are dried minced onion, cheddar cheese, and sesame seeds.
  • Bake at 450 degrees for 15-20 minutes, until golden brown. Then you must enjoy one straight out of the oven. It’s required. They are THAT good.

What are your favorite toppings? How do you eat your bagels? Are they just a breakfast food or an all day kind of thing? Me, I like the cinnamon and sugar ones for a mid morning snack 🙂

  • All the ingredients, ready to be be mixed for 30 seconds.
  • After mixing 30 seconds, your dough should look something like this.
  • Fully mixed and allowed to rise for 4-5 hours.
  • Cut the dough on a floured surface. 12-16 pieces.
  • Make a disc, and then a hole in the center.
  • Let’s rise one more time!
  • Boil for 1 min, turning halfway through.
  • Toppings: Minced onion and freshly grated cheddar cheese.
  • Butter wash, cheese and onion.
  • And what about some cinnamon sugar? Yum!
  • Freshly baked bagels

Don’t have a sourdough starter, but you want to create one? Check out King Arthur Flour’s directions here.

Once you have created a starter, I bet you’ll be baking bread. You’ll also have to maintain the starter. I have a set of videos on how to do that! Just click here!

JessLeave a comment

Apple and Oatmeal Muffins

At our house, we get very few days where both my husband and I are not working, getting to enjoy a true “weekend.” He’s a property manager of a state park which means his busy time is the opposite of my teacher schedule’s busy time. When we do get those special days that we are both home, breakfast can be a production. He’s in charge of the eggs (for all of the cooking I love to do, he still makes the best eggs…scrambled, omelette, you name it, he can do it). As for me, I love to put together some sort of baked good, warming the house with the oven and making the house smell just delightful.

This past weekend, I was inspired by all the muffins I saw on social media. What resulted was this clean, healthy apple and oatmeal muffin. Texture in the oatmeal and apple and just the right amount of cinnamon. My family approved and ate them all week. I loved them for a mid morning snack while I have been checking up on my students virtually. If you have a busy lifestyle, mix up a double batch and throw them in the freezer. 

Note that I have been into using maple syrup for my sweetener because we have it on hand and it’s a fun way for me to challenge myself to make the swap for refined sugar. If you don’t have access to maple syrup there are a few options here: 

  • Use honey instead 
  • Use regular sugar (or maybe brown for a hint of molasses?) and leave out the flax to compensate for dry ingredient addition. 

Okay, enough talk. Let’s get baking so you and your family can enjoy these muffins too!

Your ingredients (for approximately 18 regular sized muffins):

  • 2 cups old fashioned oatmeal
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon cinnamon 
  • ½ teaspoon salt 
  • 2 tablespoons ground flaxseed (If you don’t have this, you can leave it out, but I would replace with flour to keep the consistency right)
  • ¼ teaspoon nutmeg 
  • 1 cup milk
  • ¾ cup maple syrup 
  • ⅓ cup oil of your choice (vegetable, olive, coconut)
  • 1 egg, beaten
  • 1 apple, peeled and diced (about 1 cup) 
  • ½ cup chopped nuts (optional-if you dig additional texture)

Your Steps to Apple and Oatmeal Muffins

Preheat oven to 400 degrees and move a rack to the center of the oven. In a large bowl, combine oatmeal, flour, baking powder, cinnamon, salt, and nutmeg. In a separate bowl, mix milk, maple syrup, oil, egg. Mix into the dry ingredients until just incorporated. Fold in apples. Pour into greased or line muffin tins approximately ¾ of the way full. Bake for 16-22 minutes. Enjoy right out of the oven with just a hint of butter, because if you ask me, there isn’t much better than a baked good straight out of the oven with a very small tab of butter. Yum!

  • Getting mixed..
  • …and a little more
  • Diced apples
  • Ready for the pan
  • Now for the oven..
  • …Ready for my belly!
Apple and Oatmeal Muffins

Looking for more baking recipes? Check out my baking page here!

Apple and Oatmeal Muffins

Light and full of good for you ingredients, these muffins will hit the spot and be on the table in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins

Ingredients
  

  • 2 cups old fashioned oatmeal
  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons ground flaxseed If you don’t have this, you can leave it out, but I would replace with flour to keep the consistency right
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • ¾ cup maple syrup
  • ⅓ cup olive oil
  • 1 egg beaten
  • 1 apple peeled and diced (about 1 cup)
  • ½ cup chopped nuts optional-if you dig additional texture

Instructions
 

  • Preheat oven to 400 degrees and move a rack to the center of the oven.
  • In a large bowl, combine oatmeal, flour, baking powder, cinnamon, salt, and nutmeg.
  • In a separate bowl, mix milk, maple syrup, oil, egg.
  • Mix into the dry ingredients until just incorporated. Fold in apples and nuts.
  • Pour into greased or line muffin tins approximately ¾ of the way full. Bake for 16-22 minutes.
Tried this recipe?Let us know how it was!

JessLeave a comment

Coconut Chocolate Chip Pecan Cookies

I have this awesome friend. We will call her Britt, which makes sense since that’s her name 🙂 She and I tend to bring out the best in each other and challenge one another at all the appropriate times, namely when it comes to taking chances and embracing the space outside our comfort zone. We also seek each other out when we need to hear, “It’s okay to rest…slow down and enjoy the ride.” If you don’t have a Britt in your life, I hope you find one soon. She’s a real keeper. And she’s the reason for these Coconut Chocolate Chip Pecan Cookies.

How you ask?

Recently, Britt said, “I want you to develop a 4 ingredient baked good for me that’s good and I can make because I suck at baking.” Well, she’s generally healthy, avoiding extra sugar and wheat. Gluten free with less sugar? Challenge accepted. Well, sort of. I definitely missed the mark on 4 ingredients and I think this guy is still a work in progress, but aren’t we all?

And because I LOVE to embrace the work in progress life, I thought I would share this out to the world. Give me all the feedback. I am not gluten free, so there is a definite learning curve there. I wanted this to be a recipe you could make without purchasing a whole bunch of crazy ingredients, and I had all of these in my pantry. Give them a try. I personally think they go great with a late morning coffee, but that’s just me!

Your ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Your Steps to Coconut Chocolate Chip Pecan Cookies

Preheat the oven to 350 degrees. Place oats in a food processor and blend them until an oat flour is formed. (I am obsessed with creating my own oat flour. It adds such awesome texture to baked goods. If you haven’t done it yet, you’re welcome 🙂 ). Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.

In a medium sized bowl, cream butter, coconut oil, and sugars until well blended. Add eggs and vanilla and mix well. Stir in flour mixture until just moistened. Then add coconut, pecans, and chocolate. Using a tablespoon, scoop cookie dough and roll into a ball. Place on an ungreased cookie sheet. Flatten with the palm of your hand. Bake for 7-8 minutes. They will not spread anymore than you flattened them. They should just become browned underneath. I think they are the best the next day, but any cookie right out of the oven is a good cookie, right?

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes. You have to watch it carefully, but it is a snap to do. Make some extra. You’ll tastebuds will thank me later.

Butter and sugar make the world go ’round.
Toasted coconut flakes. Watch them carefully!
All mixed together…
Almost forgot the pecans!
All photogenic and the like. Ready to pop into my mouth!

Coconut Chocolate Chip Pecan Cookies

A gluten free cookie full of flavor: pecans, chocolate chips, and coconut!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Cookies
Cuisine American
Servings 2.5 dozen

Ingredients
  

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter softened
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place oats in a food processor and blend them until an oat flour is formed. Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.
  • In a medium sized bowl, cream butter, coconut oil, and sugars until well blended.
  • Add eggs and vanilla and mix well.
  • Stir in flour mixture until just moistened.
  • Add coconut, pecans, and chocolate.
  • Using a tablespoon, scoop cookie dough and roll into a ball.
  • Place on an ungreased cookie sheet. Flatten with the palm of your hand. They will not spread anymore than you flattened them.
  • Bake for 7-8 minutes. They should just become browned underneath.

Notes

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes.
Keyword chocolate chip, chocolate chip cookies, coconut, Gluten Free, gluten free cookies, pecans
Tried this recipe?Let us know how it was!

JessLeave a comment

THE Banana Bread.

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

  • A pastry cutter–the best banana masher!
  • Coconut oil in, stir, add the eggs!
  • Blitz in the food processor
  • “flour,” chocolate chips, and banana mixture
  • Chocolate chips look so pretty and perfect.
  • Get in my belly!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Jess1 Comment