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 9×13 pan or about 18 muffins
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!
Preheat the oven to 350 degrees.  Grease a 9×13 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.


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