Do you think that a Chocolate Bacon Banana Bundt Cake is a strange but good/weird flavor combination? So do I! Which is why I made the exact cake for this months #BundtBakers theme of "Strange but good/weird flavor combinations"! At the bottom of this post you will find many others that fit the description, so you can find the perfect one that fits you!
Are bananas and chocolate the perfect combo? Do you feel that frozen bananas are the best way to cool off on a hot summer afternoon? Do you think that sprinkles make everything taste better? Then you are going to love these Chocolate Covered Banana Bites! Today I stopped by to visit Mindie at Bacon Time with the Hungry Hypo, and I brought these Chocolate Covered Banana Bites with me!
It is time for Secret Recipe Club reveal today, and this month I was assigned the blog, Eliots Eats. If you haven't read this blog yet, please do so as soon as you can! Debra is the writer, her husband is her inspiration, and her recipes are amazing! For the second month in a row, I choose a Banana Bread recipe. I didn't do this on purpose, but when I saw Debra's recipe for The Best Banana Bread Ever, I had to put it to the test. Another thing I love about this recipe? Coconut Oil substituted for butter. Oh, so good! I made two changes to Debra's original recipe. I left out the chopped pecans, and I made muffins instead of a loaf. Oh, and yes, they are the best banana muffins, ever!
The Best Banana Bread {Muffins} Ever
1/2 cups coconut oil (in solid form)
1 cup sugar
2 large farm fresh eggs
1 cup mashed bananas (2 or 3)
2 cup flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Preheat your oven to 350 degrees.
Cream together your coconut oil and sugar.
Mix until creamy.
Add the eggs one at a time. Mix until incorporated.
Add bananas and mix well.
In a separate bowl, mix together the flour, baking soda and salt.
On low speed, mix the flour into the coconut oil and
egg mix. Just mix until incorporated. Do not over mix.
Spray mini muffin pan. Bake muffins for 10-15 minutes.
Remove from pan and let cool for 10 minutes.
Enjoy your muffins!
Thanks Debra for a great recipe!
Check out what everyone else made!!
It is Improv Cooking Challenge day and January's two ingredients are banana and nutmeg! Aren't those great ingredients? So many recipes and ideas came to mind, that, as usual, I had a hard time deciding what to make. I decided on this creamy Banana Cheesecake! I crunched up some left over sugar cones for the crust, added nutmeg to the batter, and made the cheesecakes in mini pans. I think they turned out fantastic!
Banana Nana Cheesecake
Crust
10 Sugar Cones
4 tablespoons Butter, melted
Filling
3- 8 ounce Cream Cheese, softened
2/3 cup Sugar
2 tablespoons Cornstarch
3 Eggs
3/4 cup Mashed Banana (about 2)
1/2 cup Heavy Cream
2 teaspoons Vanilla
1/2 teaspoon Nutmeg
1/2 cup Heavy Whipping Cream
sliced Banana
Preheat oven to 350 degrees.
Place the sugar cones in the food processor, and pulse
until finely crushed. Place the crumbs in a bowl, add your melted
butter and mix together. Press the mix into a 10" springform pan
or 6 small pans. Refrigerate.
Beat the cream cheese in a mixing bowl until creamy.
Add your sugar and cornstarch and blend with cream cheese.
Add your eggs and mix them in.
Mix in your bananas, heavy cream, and vanilla.
Incorporate your nutmeg into the mix.
Place your pans on a baking sheet.
Pour your batter into your pans.
Bake for 15 minutes, then reduce the temperature to
200 degrees and bake for 45-50 minutes for the small pans
and 1 hour and 15 minutes for the large pan. The cheesecakes
are done when the when the center is almost set.
Loosen the edges around the cheesecakes,
and set them on a cooling rack. Once they are completely
cooled, remove the sides.
Refrigerate for 6 hours. Before serving, let the cheesecake stand
at room temp for 15 minutes. During that standing time,
whip your whipping cream with a mixer on high speed.
