Back in "Business"

A year ago I decided to stop keeping up with this blog.  For the last year, I have been referring to this  blog for all my favorite recipes.  It's kind of like my online recipe book.  It's actually easier to document my favorite recipes on here for easy reference, and I know that a few of y'all were disappointed that I wasn't sharing my favorite recipes......so I decided to start sharing again!  I can't promise the pictures will be pretty OR staged (i will try my best to make it look appetizing), but I CAN promise that any recipe I post is a keeper!!!  I've got lots of crockpot recipes to share, and some clean eating meals as well!

Here is a quick and easy recipe I made TWICE last week.  It is adapted from the Banana Nutella Cake with Nutella Frosting over at Two Peas & Their Pod.  Although I haven't made the frosting, I'm sure that it is AMAZING.  The cake is perfect without the frosting (and added calories) so I'll keep it that way for now.  I made it into muffins for a breakfast play date!  Please see the original recipe by clicking the link above if you are interested in making the frosting.  :O)

Banana Nutella Chocolate Chip Muffins/Snack Cake

Makes a 9x13 pan or about 18 muffins

Ingredients

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar (i used half stevia/half sugar)

2 large eggs

1 cup plain greek yogurt (i used fage 0%)

1 teaspoon vanilla

3 ripe bananas, peeled and mashed

1/2 cup nutella

handfull of chocolate chips if you want!

Instructions

Preheat the oven to 350 degrees.  Grease a 9x13 pan or muffin tin.

Cream the butter and sugar until creamy and smooth.  Beat in the eggs, one at a time, then stir in the yogurt and vanilla.  Mix in the bananas.  

Whisk together the flour, baking soda and salt.  Gradually add the dry mixture only until blended.  Throw in the chocolate chips and give it a quick stir if you are using them! Spread the batter evenly in the pan.  I didn't measure the Nutella, I just dropped little spoonfuls on top of the cake and swirled it in with a knife.  

Bake for 20-25 minutes for the cake and 15-18 minutes for the muffins, or until a toothpick inserted into the center comes out clean.

ENJOY!

Chocolate Banana Upside Down Cake

Love the caramelized bananas on top.

Please ignore the blob/heart below. I tried to make it pretty. ha ha.

Here is a quick, easy & "lightened up" recipe for you to try! I wanted to make something for dessert tonight....I really like trying to make special dinners on Mondays because they help make the first of the week a little brighter. Tonight we are having honey seared chicken, fried rice and this Chocolate Banana Upside Down Cake. It is AMAZING right out of the oven...and it is low fat and low sugar without compromising the taste. I'm sure Landon will enjoy his with some vanilla ice cream on top! Hope you enjoy!

Chocolate Banana Upside Down Cake (david lebovitz)

Ingredients:

Topping:

1/3 c + 2 T brown sugar

2 T unsalted butter

2-3 ripe bananas sliced into 1/4 inch slices.

Cake:

1 1/2 c flour

1 t baking powder

1/2 t baking soda

1/2 t kosher salt

1 t cinnamon

3/4 c sugar

2 T unsalted butter, melted and cooled

2 eggs

1 c mashed banana (about 2 bananas)

1/4 c +2 T light sour cream

1/2 t vanilla

2/3 c chocolate chips

Instructions:
Preheat oven to 350.

Make the topping. Heat the brown sugar and butter in a small saucepan until the butter is melted and the brown sugar is incorporated. Pour into an 8 inch square baking pan. Arrange the banana slices over the bottom of the pan.

Whisk the flour, soda, powder, salt, cinnamon and sugar in a large bowl. In a separate bowl, mix the butter, banana, sour cream, eggs and vanilla.

Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a spatula until just combined. Fold in the chocolate chips. Spoon the mixture over the bananas and smooth it over with a spatula.

Bake for about 40 minutes until the middle is set and is firm to the touch.

Cool for about 20 minutes. Run a knife along the edges and invert onto a serving plate. Serve warm or at room temperature.