Banana Oat Choco Bread

Banana bread is one of my most favorite recipes. This banana bread is moist and delicious, and with the chocolate chips, it’s to die for. Like most of my other recipes as well, it took me a lot of experimenting to get this recipe right. My banana oat choco bread is easy, delicious, and heavenly; your coworkers, family, or friends will love it so much they will be begging for your more!

Wet Ingredients

  • 3 large ripe bananas
  • 1 tsp lime juice
  • 8 tbsp (1/2 stick) butter soft*
  • 1/2 c white sugar
  • 1/2-3/4 c brown sugar
  • 2 eggs*
  • 1/2 c evaporated milk*
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 c all purpose flour (AP)
  • 1 c bread flour (if unavailable, use AP)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon*
  • 1/4 tsp nutmeg*

Add Ins

  • 1 c rolled oats*
  • 3/4 c chocolate chips*
  • 3/4 c walnuts*

Recipe

Preheat your oven to 325 F and butter 2 small bread pans with the wrapper from your butter, non-stick cooking spray, or oil.

Cream your butter and sugars together in a large bowl; mash your bananas separately. Now add together along with the rest of the wet ingredients. Combine well.

Place a sifter over the bowl containing your wet ingredients. Begin measuring out your dry ingredients into the sifter and sift into the wet ingredients. If you don’t have a sifter, just combine the dry ingredients in another bowl and then dump them into the wet ingredients. (I just find a sifter easier to clean and, hey, your dry ingredients are sifted now!) Go ahead and throw in your add ins as well.

Now take a spatula, fork, wooden spoon, your hands, whatever you have and mix everything together. DO NOT OVER MIX. If you over mix, your banana bread will not be moist; pretty much just don’t work too hard.

Now, pour your batter into the pans as evenly as possible and place in the oven to bake for approximately 45 minutes. Or you can dump the batter into 1 large pan and bake around 1 1/2 hours.

Depending on your oven, you may want to pull out the banana bread sooner or later, so begin checking your banana bread at the 30 minute mark. You can insert a tooth pick into the bread to see if it is cooked in the center. If it comes out clean you’re good; if dirty, you need to bake your banana bread some more. I do this with a fork or knife as I don’t keep toothpicks around, and it seems to work just fine.

Alright, once your delicious Banana Oat Choco Bread is done, it’s ready to eat. It is recommended to let any bread cool before you eat it, but I can never wait that long. I don’t think it hurts the integrity of the bread at all to eat it sooner either, so enjoy!!

Get in my tummy! (Took it to work the next day, and all of it disappeared!)

P.S. This bread is delicious with some extra butter, peanut butter, or tahini on it!!

*Substitute these ingredients for whatever you enjoy or can eat. I made this recipe with flax eggs instead of real ones, and it turned out fantastic as always! Also, as you can tell, there are no chocolate chips in mine because I was out, which is incredibly sad.

Cheesy Chorizo Potatoes

Hey everyone! Cheesy chorizo potatoes is one of my semi-guilty pleasures. It’s filling, full of protein and spice which makes it a great drunk or hangover food for sure and a solid regular meal. This recipe is fairly easy to make in bulk as shown below, but it also makes an easy small meal.

Ingredients

  • 4 medium potatoes
  • 1 onion*
  • 1 jalepeno*
  • 1 bell pepper*
  • 1 zucchini*
  • 1 tube soy chorizo*
  • 4 eggs*
  • cheddar cheese*

Recipe

Wash and cut your potatoes into bite-size cubes (the smaller you make them the faster they’ll cook), and soak them in cold water for at least 30 minutes. This will allow them to soak up water which will make the insides soft and outside crispy when you bake them. Heat your oven to 400 F.

Line 1-2 baking sheets with parchment paper, and throw your soaked taters on the sheets. Drizzle some oil over them along with some salt and pepper and whatever spices you desire, for instance: paprika, turmeric, garam masala, curry powder, ras al hanout, cumin, cinnamon, etc. Bake the potatoes for about 45 minutes or until they look browned.

While your potatoes are baking, wash and cut your vegetables. Heat some oil in a pan over medium heat, and add your harder vegetables (onions) to saute until they start to turn brown. Now add your softer vegetables (bell pepper, jalepeno, zucchini) as they take less time to cook and saute for another 3-5 minutes.

Push your veggies to one side of your pan and add a little more oil to the empty side. Pour in your eggs, whole or whisked and allow to cook, stirring occasionally until they are firm.* Once your eggs are cooked and incorporated with your vegetables, empty the soy chorizo from its packaging into the pan; cook everything with the chorizo until your mixture is fairly dry being careful not to burn anything.

Once your potatoes are done, serve your potatoes and chorizo mixture in whatever ratio you desire, and grate cheese on top. You’re ready to eat!

*Use whatever vegetables, cheese, protein, or spice level you fancy! Alternatively, you could cook your eggs in a separate pan and add to the potatoes and chorizo later, which may be an easier option.

**These are my leftovers… enough for another 2 meals at least.

Banana Oat Pancakes

Banana oat pancakes are my go-to recipe whenever I feel like having pancakes. Why are they my go-to? They’re delicious, fairly healthy, simple, and hey, you can use that banana on your counter that’s about to rot! This recipe is pretty basic, but it has my specialty quirks.

Ingredients

  • 1 ripe banana
  • 1/2 c rolled oats
  • 1 egg or flax egg (2tbsp ground flax and 4 tbsp hot water)
  • baking powder
  • 1 tbsp ground flax seeds*
  • 1 tbsp chia seeds*
  • 1/2 tsp cinnamon*
  • 1/2 tsp vanilla extract*
  • salt to taste*
  • maple syrup/honey/agave/berry compote/nutella*

Recipe

So this is pretty easy; blend everything together just until it’s combined. Now let the batter sit for 10-15 minutes, and then you’re ready to cook some delicious pancakes! If your batter appears too thin, it will thicken while you wait; if your batter looks too thick, add some milk or water until its slightly thinner.

When cooking the pancakes, you can use a non-stick skillet or use a bit of oil or butter, so they don’t stick. They should only need to be cooked a few minutes on each side until they’re ready. I will say if you make them smaller, they’ll cook through better and faster. The tell-tale sign for flipping them is when bubbles start to appear around the edges and throughout the pancake.

Top with whatever you want and enjoy!

*All completely optional.

Bagel Sammie

Bagel Sandwiches – Sammies as I lovingly refer to them – are a classic in my home. It all started when I worked at Starbucks as a broke student and brought all the bagels – and other food – home that I could. I would use whatever I had in my kitchen, which was usually onions and eggs, to create filling sandwich. Three years later and not working at Starbucks but still broke, I grab a bagel whenever I can and make my bagel sammie.

Ingredients

  • 1 bagel
  • 1-2 eggs
  • 1/4-1/2 onion*
  • 1/2 green chili*
  • cheese*
  • avocado*
  • butter*

Recipe

Heat a skillet on medium-high and add some butter or oil. Chop your onions and chili, and add them to the pan. Let them cook about 5 minutes flipping them about halfway through.

Now toast your bagel – everything bagels are amazing for this recipe – and crack your eggs on top of the onions or scramble then add them. Lower your heat a little, and let everything cook until you can flip it easily. It should only take about 1-2 minutes on each side. Next, turn off the heat and add cheese, so it melts.

Pull your bagel from the toaster, throw some avocado on it, and place your eggs/onion/chili/cheese conglomeration on top with the other bagel half. You’re all set to enjoy!

*Everything but the bagel is optional here. You can add bacon, a meat or non-meat burger, lettuce, pickled onions, hummus, sriracha, even french fries, or fried chicken; you name it. It will still be delicious!

Pictures are below for illustration. Thanks!

Onions with butter or oil
Cracking the eggs on top of the onions
Flip it! P.S. I think if it gets a little charred, it actually adds more flavor
Yum yum!