Chocolate-Peanut Butter Banana Cake

The last few weeks have been crazy busy for me, but I loved every minute of them! We had my sister, brother-in-law, and their youngest son here for a week!! I love getting to spend time with my sister! Although the majority of the week was filled with church meetings and fellowship suppers, we did manage to snag some time to ourselves and do a little shopping before they had to leave at the end of the week.

I did quite a bit of grocery shopping before they got here and totally forgot that Barb would be bringing a cooler of things with her. Believe me, my fridge was packed once everything was put away! By the end of the week, it was rather empty! Still is, by the way! Just haven’t gotten to the store yet to restock!

We had 2 lone bananas left which were rapidly ripening, so I knew it was time to bake something using those ‘nanas!   There is a great recipe in the new THM cookbook for a banana cake. I took the basic recipe and added a twist…cocoa powder and peanut butter powder…for a fabulous flavor!  I used a 9×9 square baking pan and cut the cake into 9 pieces. By my calculations, it comes to only 31 carbs per piece, which makes it a great E snack. Topped with a bit of low-fat whipped topping, it makes a delicious snack…or breakfast…or lunch…


2 ripe bananas

2 droppers of liquid Stevia

1 c. plain Greek yogurt

1 c. egg whites

1 tsp. vanilla

1/2 tsp. butter flavoring

2 c. oat flour

1/2 c. old-fashioned oats

1/4 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/2 c. sweetener (I use Pyure)

2 heaping tbsp. cocoa powder

2 tbsp. peanut butter powder

Lightly coat a 9×9 pan with coconut spray oil.

Mash the bananas in a large bowl. Add the liquid Stevia, yogurt, egg whites, vanilla, and butter flavoring. Mix well.

Combine the remaining ingredients in a separate bowl. Add to the liquid ingredients and stir well. Pour batter into the prepared pan. Bake at 350 degrees for about 35 minutes. Let cool in the pan.

Serve warm with a dollop of whipped cream!


Banana-Oatmeal Breakfast Bars (Low Carb)

I realized the other day that it has been a while since I have posted any new recipes. I guess I had to recover after our fantastic Charleston weekend about 3 weeks ago, and creating new recipes was far from my mind!

Anyway, I made these bars last week. They actually turned out pretty well! While they are not totally on the Trim Healthy Mama eating plan, they do have a low carb count and make for an energizing breakfast.

3 ripe bananas, mashed

1/3 c. unsweetened applesauce

2 c. old fashioned oats

1/4 c. unsweetened coconut flakes

1/4 c. unsweetened almond milk

1/2 c. raisins

1 tsp. vanilla

1 tsp. cinnamon

2 scoops stevia (I used the scoop from my protein powder, so maybe about 2/3 cup)

Lightly grease a 12x9x1 jelly roll pan.  Combine all ingredients in a large mixing bowl, stirring well. Spread ingredients into the prepared pan.  Bake at 350* for about 20 minutes or until set. You might need a little longer.  These bars stay quite moist, so you will want to refrigerate them after they cool.

I cut mine into 20 bars which gave about 12 grams of carbohydrates per bar. If you cut them into 16 bars, it comes to about 15 grams per bar.

Kids in the Kitchen Chocolate-Banana Empanadas

Thanks to social networking, I have been able to reconnect with some of my former students who are now grown, married, and have children of their own.  I sometimes have trouble believing so many years have passed!  These adults I’m seeing should still be in junior high, right?

I always enjoy seeing children helping out in the kitchen!  Yesterday, Melodie, one of those former students, shared this recipe and picture of her daughter with me. Young Carolina was in the kitchen with her dad when her mom came home from a busy day at work.  This dessert is what they were creating in the kitchen.  Sounds so yummy!

Easy Pleasy Chocolate Banana Empanadas:
2 Bananas, sliced thinly
1/2 cup Hershey Special Dark chocolate chips
1/3 shredded coconut
1 can Pillsbury Grands Biscuits

Preheat oven to 350 degrees. Press or roll out biscuits until they are 6-7 inches in diameter. Place the banana slices, chocolate chips, and coconut on half of each flattened
biscuit. Fold the dough in half over filling and press together using fingers or a fork. Lightly grease cookie sheet with cooking spray and place into oven. Bake for 10-12 minutes until lightly brown. Remove from the oven and serve! They are best when still hot, right from the oven.


Apple-Cinnamon Banana Bread

Here is another recipe that has that wonderful autumn aroma of cinnamon and apples!  And it is oh, so yummy!  I must give credit to the creator of the initial recipe. You can find it over at  I took her recipe and just tweaked it a little since I didn’t have any cinnamon chips or enough bananas to do the trick.

1-1/2 c. flour

1/2 c. brown sugar

1/2 tsp. salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. cinnamon (I used 1-1/2 tsp)

1 c. uncooked old fashioned oats

1/2 c. cinnamon chips

1 tbsp. oil

2 eggs, beaten

3 large ripe bananas (I used 1-1/2 bananas and about 3/4 c. chunky cinnamon applesauce)

1 tbsp. sugar + 1/2 tsp. cinnamon mixed together

Preheat oven to 350 degrees. Grease and flour a loaf pan. Stir together the first 8 ingredients.  Mash the bananas then add the oil and eggs (and applesauce) and mix thoroughly.  Add the wet ingredients to the dry ingredients and mix well. Stir in the cinnamon chips.  Pour the batter into the pan and sprinkle with cinnamon sugar. Bake until the top of the loaf is firm to touch and a toothpick comes out clean, about 45-50 minutes. Allow to cool in pan for about 5 minutes. Turn out on wire rack to cool. Serve warm.

Chocolaty Banana Crepes

Today I finally had to dispose of my very favorite measuring spoons.  There really wasn’t anything special about them except for the fact that they had been my mom’s.  Since they had been hers, they were special to me.  I have used them a lot in the years that I have had them, but since they were made of plastic, their life span was never intended to be as long as it was…about 10 years!  The cracks in two of them finally became wide enough that the oil I was measuring dripped out of the crack!


Thankfully, one of our local grocery stores has a name brand measuring spoon set on sale this week at half off the regular price!  So I finally gave in and got the new ones.  Aren’t they pretty?


This morning I decided to make something for breakfast that I have never made before.  Crepes!  I have no idea why I haven’t tried them.  Maybe I always thought that they were just too hard to get just right.  Thanks to Leighann over at Living with Three Hobbits and a Giant, I discovered that they are very simple to make and taste just fabulous!  I spread mine with a cocoa-hazelnut spread and banana slices before I wrapped them.  You can use any variety of filling that you choose!

Here is Leighann’s recipe along with pictures that she took while making hers.

A New Twist on Banana Bread

Having a partially empty nest these days is not always easy!  I am still having trouble with making too much food and having way too many leftovers!  Ben was able to come home for Easter weekend and brought a friend with him.  He had planned to have 2 friends with him.  Knowing these guys would probably be hungry all the time, I purchased extra foods, especially fresh fruits, so that they could have healthful snacks.  A lot got eaten, but the bananas just sat there…mostly untouched, although a few were taken.  As you well know, a banana is only good if it is just the perfect shade of yellow.  Too green or too spotty and they get ignored.

I decided to use my favorite recipe for banana bread which I posted shortly after we began this blog.  You can see the recipe here:

Since I had no zucchini, I decided to make a few changes to the recipe, and the result was  yummy!  To the dry ingredients I added 1/4 cup cocoa powder, and  I used flaked coconut instead of the zucchini.  Serve with cream cheese for a wonderful snack!