Coconut Banana Bread

I bought an oven thermometer to help me gauge the ineffectiveness of my current oven, but have not yet tried another quick bread (after the zucchini bread fail). I’m determined to make that recipe of zucchini bread again, because it was really delicious. I just had to toast it so as to “cook” thoroughly the bottom layer. So this recipe is definitely not from my new kitchen. I made it the week of moving, for the same reason that everyone makes quick breads: to use up ingredients and to snack on all week. I improvised a bit again, as obviously I was low on pantry stock, but this banana bread turned out amazing. Slightly sweetened, soft, the perfect balance between dense and fluffy. I ate the whole loaf in a few days. I wish I had another right now as I’m still alternating by cooking nice, healthy meals and eating cereal for more than one meal a day. Still in the throws of setting up my apartment and refinishing furniture, I could really go for this snack.

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Coconut Banana Bread

Makes 1 9 in. loaf

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 cup shredded coconut, unsweetened

4 tbsp. melted butter

4 tbsp. melted coconut oil

1/2 cup sugar

1/2 cup brown sugar

3 mashed bananas

1/2 cup Greek yogurt

2 eggs

1 tsp. vanilla

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with butter or coconut oil and line with parchment paper.

In a large mixing bowl, stir together the dry ingredients (flour, salt, baking soda, cinnamon, coconut).

In  a large measuring cup, or other microwave safe bowl, melt the butter and coconut oil. Add the sugar and brown sugar and mix thoroughly. Add the mashed bananas, Greek yogurt, eggs, and vanilla, and whisk together.

Pour the wet ingredients over the dry ingredients and stir lightly and fold, using a rubber spatula. Don’t over-mix the batter; stir until all the flour is moistened (there may be a few dry patches). Add the batter to the greased loaf pan. Eat said batter out of the bowl and off the rubber spatula. Place in the oven and bake at 350 for 60-70 minutes, checking for doneness with a toothpick.

As I mentioned, this banana bread isn’t overly sweet, and is nice and subtlely coconutty. It was most delicious with a spread of peanut butter. Sigh. I need to buy flour…

Advertisements

Dinner for Dito

Ok, so actually this should be titled “Dessert for Oscar,” but I thought a dog-on-blog pun would be more appropriate. Dito is Brian’s dog: a Welsh Corgi with some serious attitude and spunk. Dito is always first, always in the way, and always a little bit on edge. He’s endearing, yet you’d be hard-pressed to isolate global “charms,” as his most memorable qualities include breathing heavily and insisting on jumping in the river every few minutes of his walk. But I find myself missing Dito, purely for his energetic confidence and irrefutable love for his family. Dito can most days be found upstairs with Brian, listening to music (he seems to share Brian’s alternative and classical taste) and happily napping or licking his feet. Oscar and Dito have a tumultuous relationship, as alpha dogs often do, but as Oscar is (probably unhappily) far away with me in Chicago, we have to remember our dog family with pleasant nostalgia.

Today Oscar celebrated his 8th birthday, with birthday go-ers including my roommate’s dog Lola and a wily boxer puppy named Bobbo. Now before this gets weird, yes, I do celebrate my dog’s birthday. No, I don’t think I’m crazy. And yes, he wears sweaters (it gets too cold in Chicago!). I’ve never before made Oscar a cake, or really acknowledged his birthday outside of insisting on a nice visit to the park, but as we’re stuck inside from the freezing Chicago wind, I decided a cake eating contest would be a hilarious Friday-night birthday activity. I searched the internet for a few dog-friendly cake recipes, eyeing several that seemed similar and inclusive of ingredients I already know Oscar enjoys: carrots, peanut butter, etc. I didn’t want to give him anything that seemed to be an ingredient purely for “human” tastes, as he doesn’t care about sweetener or vanilla flavor, I’m sure. I also didn’t want this cake to be the reason I have to get up at 3am, if you know what I mean. So I switched up the recipe a bit, and, no surprise, it was a huge hit for dogs all around. Oscar tenderly and steadily made through his miniature cake, licking the frosting then taking nibbling bites from the edges. He made through about 3/4 before deciding he couldn’t eat anymore. Lola, however, gobbled her entire cake in seconds, and she eagerly finished off Oscar’s plate when he signed defeat.

Oscar may not have been the winner, but if you’re looking to treat your pet (and not feel ashamed for doing so), I really recommend this simple cake, best served contest-style.

Processed with VSCOcam with c1 preset

Oscar’s Perfect-for-Pups Birthday Cake

Serves 6 hungry dogs

1 egg

1/4 cup peanut butter, preferably just peanuts and salt

3 tbsp. water

1/4 cup pumpkin puree (or sweet potato)

1 cup shredded carrots (about 3-4 medium carrots)

1 cup whole wheat flour

1 tsp. baking soda

Pumpkin Peanut Butter Frosting:

  • 2 tbsp. peanut butter
  • 1/3 cup pumpkin puree

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and set aside.

In a large bowl, whisk together egg, peanut butter, and water until a smooth and even consistency is achieved. Add pumpkin puree and whisk to combine. In a food processor, pulse carrots until evenly shredded. Mix shredded carrots with the puree mixture. Add whole wheat flour and baking soda to the bowl and fold into the batter, mixing evenly, until almost no flour is visible (no need to over-mix).

Pour the batter into the loaf pan. The bonus of making this cake from scratch- the batter actually tastes pretty good. Kind of like an unsweetened carrot cake, with a more notable peanut butter flavor. The cake rises slightly in the oven, but is pretty dense.

Bake the cake in the oven for 30-35 minutes, until cooked through. Rest the cake in the loaf pan on a cooling rack for at least 10 minutes.

In order to make a bone-shaped cake, slice a 3 inch slice of cake out of the pan. I threw the piece in the freezer for a few minutes since I was inpatient with waiting for it to cool. Using a paring knife, cut out an equilateral triangle at both ends of the rectangle. Then, cut a shallow half-moon shape out of the long rectangular sides.

Frost the cake with about 1-2 tbsp. of  frosting. Maybe your dog is 8 years old and you want to make an 8 out of a peeled slice of carrot. I won’t stop you.

Processed with VSCOcam with f2 preset

Oscar beginning to dive in. He flipped the cake over immediately with his voracious first bite. 

 

Processed with VSCOcam with f2 preset

Slowing down; he takes little bites and addresses the frosting.

The other family dogs have birthdays in the next few months, and this was really easy… just mentioning.