Chocolate Chip Pineapple Banana Bread

I’ve been so busy getting ready for my dance show that I’ve barely had time to bake! My show is next week, and I couldn’t be any more excited. My dance looks so great already, and I can’t wait to have it from an audience.

Anyway, I wanted to make banana bread but as usual I wanted to mix up the standard recipe. Usually I try to make banana bread with really overripe bananas, but the ones I had weren’t quite ripe enough. Instead of waiting around, I decided to add in the pineapple to add some extra sweetness to the bread. It turned out great!

Chocolate Chip Pineapple Banana Bread from Square Root of Pie

Chocolate Chip Pineapple Banana Bread

Ingredients
2 C flour
1 tsp baking soda
dash salt
1 stick butter
3/4 C brown sugar
2 eggs
3 bananas, mashed
1 8oz can crushed pineapple, drained
1/2 C chocolate chips

Ingredients
1.
Preheat oven to 350F.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar. Mix in eggs.
4. Gradually mix the flour into the butter mixture.
5. Fold in bananas, pineapple, and chocolate.
6. Pour into a greased 8×8 pan. Bake 30-35 minutes, or until golden brown and a knife comes out clean. Enjoy!

Chocolate Chip Pineapple Banana Bread from Square Root of Pie

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Chocolate Banana Swirl Cakes

This is the time in the year where I’m moving out and frantically try to use up all my ingredients. I have tons of leftover flour and sugar, so I dig through my cabinet to find flavors. This was what I came up with the other day… chocolate, banana, and coconut!

Chocolate Banana Swirl Cakes from Square Root of Pie

Chocolate, Coconut, Banana Swirl Cakes
Makes 1 dozen.

Ingredients
1 1/2 C flour
1 tsp baking powder
1 tsp baking soda
dash salt
1 C sugar
1/3 C oil
1 egg
1 tsp vanilla
2 small very ripe bananas
1/4 C cocoa powder
1/2 C milk
1/3 C shredded coconut (optional)

Instructions
1.
Preheat oven to 350F. Line a cupcake pan with paper liners.
2. In a large bowl, mix flour, powder, soda, and salt.
3. In a smaller bowl, mix sugar, oil, egg, and vanilla. Add wet to dry and combine. Mixture will be crumbly.
4. Mash bananas in another bowl, and pour in half the batter mixture. Mix well.
5. Add cocoa powder, milk, and coconut (if desired) to remaining batter.
6. Pour a spoonful of each batter into each cupcake liner. Swirl with a knife or toothpick. Sprinkle with extra coconut.
7. Bake 20 min until a knife comes out clean. Let cool before serving.

Chocolate Banana Swirl Cakes from Square Root of Pie

Doggy Mama

The past couple weeks have been crazy with my dance show, final exams and projects, and finally packing up and coming home for the break! I’ve been in sunny California for a few days now, never changing out of my pajamas. Perfect.

cookie-cutters

One of the things I miss most about home when I’m away, besides In N Out, is my dogs. Living in a house with no dogs feel so lonely! I made these the other day as an extra special treat for my puppies.

doggy-biscuits

Peanut Butter Banana Dog Biscuits
Makes about 3 dozen.

Ingredients
1 C peanut butter (chunky or smooth)
1 ripe banana, mashed
1 egg
3/4 C milk
1 Tbsp dried parsley (for doggies with fresh breath!)
1 Tbsp baking powder
2 3/4 C flour

Instructions
1.
Preheat oven to 325F. Line a cookie sheet with parchment paper.
2. In a large bowl, mix peanut butter, banana, egg, and milk.
3. Stir in parsley and baking powder. Gradually add flour, mixing until a thick dough forms.
4. Roll out dough to about 1/4″ thick. Cut as desired.
5. Bake for 20 min, flip over, then bake another 15 min.
6. Let cool completely. Store in an airtight container.

munchkin

I think they were a hit!

Bird Cake

I’m so behind on my blogging! Things got crazy busy the past few weeks. Interviews, family visits, and finishing up work. Today was my first day back at school, which is bad because summer is way more fun. But it’s also good because I’ll probably get back to blogging more than just desserts, now that I’m back to cooking for myself.

A couple weeks ago my coworkers requested cupcakes. I’ve been wanting to try out this flavor for awhile, and I had all the major ingredients, so I decided to give it a shot. No, there are no birds in this recipe, although a few people actually did ask me if there were. Think tropical carrot cake.

Hummingbird Cupcakes
Makes one dozen.

Ingredients
for the cake
1 1/2 C flour
1/2 tsp cinnamon
dash nutmeg
1/2 tsp baking soda
1 stick butter
1 C sugar
1 tsp vanilla
2 eggs
2 large bananas, mashed
2/3 C crushed or finely chopped pineapple (I used frozen)
1/3 C applesauce
1/3 C raisins
for the frosting
8 oz light cream cheese
1 tsp vanilla
~1 C powdered sugar

Instructions
1.
Preheat oven to 350F. Line cupcake pan with paper liners.
2. In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Set aside.
3. In a large bowl, cream butter and sugar. Stir in vanilla and eggs.
4. Gradually add dry into wet to combine.
5. Stir in banana, pineapple, applesauce, and raisins.
6. Bake 20-25 min, or until a toothpick comes out clean. The cakes should be dense.
7. Once cupcakes are cool, mix cream cheese, vanilla, and powdered sugar until smooth. Frost cupcakes and serve.

Stress Baking part 3

I made these for my BFFL’s birthday when I could have been studying for a Chinese exam and preparing for a presentation. But it’s okay because I got an A on the exam and did great on the presentation. And they made his birthday super awesome (obviously, since my cookies make everything awesome).

I gave half to the birthday boy and took half to rehearsal to give to my dancers. Not to brag or anything, but people were fighting over them. And someone asked me for the recipe. That always makes you feel great.

There are so many different things going on in this cookie but I think all the flavors complement each other really well. I hate when you put too many things and the cookie just gets really heavy – these are actually really light. They’re sort of cake-y, not a dense cookie at all, but not so cake-y that they’re not cookies anymore.

Again, they all got eaten very quickly so I’m not sure how well they keep.

Everything Cookies
Makes 2 1/2 dozen cookies. Adapted from here.

Ingredients
1/2 C chopped walnuts
1 ripe banana
1 stick butter
1/2 C sugar
1/2 C brown sugar
1/4 C applesauce
1 egg
2 tsp vanilla
1 1/2 C flour
1 tsp salt
1/2 tsp baking soda
1 C quick oats
~3oz chocolate chips (adjust the amount to your taste – I think less is more)

Instructions
1. Preheat oven to 375. Toast walnuts for a few minutes (watch them – they burn easily!) and mash banana. Set both aside.
2. In a large bowl, cream butter and sugars. Add egg, vanilla, applesauce, and banana.
3. Mix in flour, salt, and baking soda. Stir in oats, walnuts, and chocolate chips.
4. Drop spoonfuls onto a greased baking sheet. Bake 12-13 minutes until set.

Yum yum yum. I want to make eat these again. You should make them and give me some.

“_____ Week”

Last Week. Tech Week. Show Week. Stress Week. I Have No Time Week. It’s the last week of classes, the week of my dance show, the week when everything is going on all at once and I’m freaking out. Which means I’m stress baking to make myself feel better, but also that I don’t have much time to blog. So next week is Cookie Week, where I post all the different cookies I’ve made so far. I’ve got three already.

Last last weekend, instead of breakfast, we made delicious spinach lasagna rollups.

You can check out the recipe here. They were pretty straightforward to make, and very good, but next time I’d put more cheese. Mostly because I love cheese.

Anyway, onto the main event. Breakfast from last Saturday. Amazing. I wish I could eat these everyday. They’re sweet but not too sweet – I hate when breakfast gets too close to dessert. Making them was so quick that I really could do it on any random morning.

Applesauce Banana Muffins
Makes 10 muffins. Original recipe here.

Ingredients
2 ripe bananas
1/4 C sugar
1/4 C applesauce (if using unsweetened, add a bit more sugar)
1 C flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 egg

Instructions
1. Preheat oven to 350F.
2. In a medium bowl, mash bananas and mix in sugar.
3. Stir in remaining ingredients.
4. Pour into a muffin pan and bake 20-25 min until a knife comes out clean.

They’re really light, so don’t feel bad if you eat two. Or three. Or four. Which I did. They’re also pretty good with a little bit of butter on top, but they don’t need it.

Breakfast Dinner Theater

Today is the Super Bowl and quite honestly… I don’t care. I’m going to be a stereotypical girl right now and say that football is boring. Actually being at a game is fun – I went to a few in high school, and I always had a good time. But I can’t watch it on television. It’s boring. I can’t even sit through it for the commercials! I go online after the game and look up the best ones. But, then again, I am backwards. I can’t sit through any sports on TV except for baseball and golf. Backwards. Are you doing anything for the big game? My only plans are homework and half price Chipotle.

This week I’ve been at work nonstop. I seriously have the best campus job ever: I’m an usher for the drama department, which means all I have to do is tear tickets and then either sit in the lobby doing whatever or sit in the theater and watch the show, then clean up afterwards. I love it so much. They had a lot going on this week, so I pretty much just got paid to sit around playing Pokemon. Sounds easy, yeah, but after you’ve been at work for six hours, even if you weren’t doing much, you’re exhausted. So on Saturday morning I wanted a break.

Enter stage left… The second installment of Weekend Breakfasts with Pinar!

Crepes

Ingredients
1 C milk
1 C flour
2 eggs
splash canola oil (no more than 1 tsp)

Instructions
1.
 In a large mixing bowl, whisk everything together.
2. Over medium-high heat, pour about 1/4 C batter at a time onto an oiled frying pan. Tilt and rotate the pan to coat evenly, making your crepes nice and thin.
3. Cook for about two minutes, then flip to cook the other side.
4. Serve hot with your favorite toppings.

The tilting-and-rotating takes a bit of practice. Some of our crepes turned out a little messy,  but they taste the same of course.

We ate our crepes with Nutella, raspberry preserves, and sliced bananas. Yum. Strawberries would be good too, maybe with some whipped cream.

I’ve never made crepes before – they always intimidated me for some reason. Now that I know how easy they are, I’d like to do some experimenting. Maybe some savory crepes, with spinach and cheese? What do you think?