Banana bread

My hubby LOVES bananas, he eats one pretty much every day. But he likes them only when they are still greenish. I like them when they are all nice yellow. We both hate them extra ripe, so when we have a few I always try to make something good out of them — like muffins or banana bread. This time I made banana bread and added some coconut for extra texture and flavor... and also just because i can! I found this recipe online, changed a few things and wrote it down on a piece of paper. Today i can't find the original, so here is my version. I really think is one of the best ones i've made, it's SUPER moist and easy. With a nice cup of coffee is heaven.

INGREDIENTS::

_ 1 2/3 cup of flour (I used 1 whole wheat and 2/3 regular)

_ 1 tsp baking soda

_ 1/4 tsp cinnamon

_ 1/4 tsp salt

_ 2/3 cup sugar

_ 2 eggs

_ 1/2 cup melted butter

_ 3 bananas (smashed)

_ 2 tbsp yogurt

_ 1 tsp vanilla extract

_ 1/2 cup walnuts

_ 1/2 cup coconut (optional)

DIRECTIONS::

_ Preheat oven to 350º

_ Sift the flour, baking soda, cinnamon & salt. Set aside.

_ Beat sugar and eggs until light and fluffy. About 8 minutes. Add the butter and mix.

_ Add the bananas, the yogurt and the vanilla.

_ Fold dry ingredients. Add the nuts and coconut if using (you can also add some chocolate chips!)

_ Cook for 45 to 1hr

After you make this you'll repeat after me: "I'll NEVER throw away bananas ever again" :)

heart cookies

A couple of days ago I felt like making these Vday love cookies from one of my favorite websites: how2heroes.com. They are SUPER easy to make and so buttery, crumbly and delicious. I promise I won't make anything with coconut for a while :)

Be sure to check out all the great VALENTINE'S DAY ideas on the site. I can't even begin to tell you the amazing things they have. I'm particularly dying to try the Chocolate-Raspberry Cupcakes, the Sticky Buns and the Salmon with Quinoa... YUM!

Coconut Dreamin'

By now you should know that I LOVE coconut. My husband is a coconut addict too and would eat anything that tastes coconutty :) 

Lately we've been LOVING these Dream bars, these are the most delicious chocolate & coconut bars you've ever had. I've made them a few times because we are addicted to them — I even made a batch for our road trip and they where life savers!

They are super easy but are not the healthiest thing in the world, but it's ok, you "only" need a little piece. I've adapted a recipe I found on Martha.com to make them as healthy as possible. I promise you they'll be a big hit!

INGREDIENTS::

_ CRUST

_ 20  big graham crackers  (I get the Honey Maid Grahams Low Fat)

_ 1.5 sticks of butter, melted (I've tried reducing this amount but you really do need this much)

_ pinch of salt

_TOPPING

_ 1 cup semisweet chocolate chips

_ 2 cups of flaked coconut (I get organic unsweetened)

_ 1/2 cup of walnuts or pecans

_ 1.5 cans of sweetened fat free condensed milk

DIRECTIONS::

_ Preheat oven to 350. Make sure rack is in the center.

_ Line a 9x13" with parchment paper. It might get a bit messy and it will not look perfect so don't worry about it.

_ Make crust: In food processor grind the crackers, add salt and melted butter. Pulse a bit more. Pour this into the pan and press into the bottom with your fingers, make sure you get all the corners.

_ Add the coconut all over, again, make sure you get the corners.

_ Add the coco chips and the nuts on top of the coconut.

_ Pour the condensed milk evenly over everything covering them all. 

_ Bake for about 15 min, rotate pan and cook for about 15 min more. You want a little brown around the edges but the middle nice and creamy.

_ Transfer pan to wire rack and LET COOL. I know you'll be tempted to eat it now. After it cools carefully lift the parchment paper, place it on your cutting board and cut into squares.

The original recipe says you must wrap each bar with plastic wrap and keep them refrigerated. What I do is put them in a tupperware container but I add a layer of parchment paper between the bars. And I don't like to eat them cold so I nook them for about 6 seconds... dreamy!!

Coconut-Pineapple Loaf Cake

I love coconut. I really love coconut. So last week i felt like trying this new recipe I saw on Martha Stewart's Everyday Food Magazine, a Coconut-Pineapple loaf Cake. My hubby loves this kind of cakes, specially if we have them over the weekend with a nice cup of coffee. I usually make sure to use less sugar that what's asked for, use whole wheat flour and even add some grounded flaxseeds so at least I feel it's all kinda good for you. So, if you like coconut and pineapple, this cake is a must!

_COCONUT-PINEAPPLE LOAF CAKE

INGREDIENTS::

1 1/2 cups of sweetened shredded coconut (i used organic, unsweetened)

1/2 cup (1 stick) unsalted butter/room temperature

1 1/2 cups all purpose flour (spooned and leveled)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (I added 3/4 cup)

3 large eggs

1 cup sour cream

1 can (20 ounces) pineapple chunk, in juice, drained well. **here is the thing: my hubbs wasn't really into the pineapple chunks—I liked them—but in the future i might cut them up in smaller pieces**

DIRECTIONS::

_Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

_Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

_Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.