Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust
One of my absolute favorite things to do when trying to get inspiration for new recipes is to take recipe videos that I seen shared often on Facebook by Tasty, Delish, or various other pages and trying to make a healthier twist on it. That still holds true for today’s recipe as well. Today, we are using up those pesky browning bananas that you just don’t want to peel and eat anymore. To often I’ve seen people get rid of over ripe bananas, but if you don’t know already that’s when they are best for baking! Check out how to make this moist, dense, and rich double chocolate bread.
Preheat oven to 340 degrees.
Spray and prepare a bread tin. I placed a sheet of parchment in the bottom.
1. In a bowl place in your butter and sugars. Beat until combined.
2. Next place in your egg, yogurt, vanilla, and banana in the bowl and combine.
3. Now add in your flour, cocoa, salt, whey, and baking soda. Mix evenly, making sure all of your cocoa is distributed.
4. Now pour your batter into your prepared bread pan. Pour your chocolate chips evenly over the top of the batter then place pan into the oven.
5. Bake for roughly 40-50 minutes, checking periodically. Once the jiggle is out of the bread your done. Use the toothpick test to double check if done.
6. Take the loaf out of the oven and place on a cooling rack for at least 20 minutes to cool.
7. Once cool remove from bread pan and either allow to finish cooling or slice and eat!
You can get really creative with this bread. I’ve given you a fantastic base for playing with flavors! You could add fruits, nuts, peanut butter, any flavor chips you want to use, or anything else you can think of! I preferred putting this loaf in the fridge for awhile so the flavors set and it got cold.
Good Cook 8 Inch x 4 Inch Loaf Pan
Checkered Chef Cooling Rack Baking Rack. Stainless Steel Oven and Dishwasher Safe. Fits Half Sheet Cookie Pan
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Milk Chocolate, 3.97 pounds
Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary)
Truvia Baking Blend Natural Sweetener 24 OZ(Pack Of 2)
HERSHEY’S Natural Unsweetened 100% Cocoa, Baking/Beverage, Gluten-Free, 23 Ounce Can
Nestle TOLL HOUSE Real Semi-Sweet Chocolate Morsels 12 oz. Bag
You can find all of my other One Bar reviews here
@one1brands maple glazed donut bar review –
220 cal / 8f / 24c / 20p –
60g bar weight so standard but seemed short and small to me for some reason. Doughnut filling with a maple Glaze that really does give off a strong maple flavor that I enjoyed. Bar has a nice chew but no real texture support. The only flavor I get with this bar is maple and wouldn’t know it’s a ‘doughnut’ bar. Maple is a bit artificial tasting but passable, and does chew smooth as it melts in your mouth. I did find it finished a bit dry, and a tad grainy the more you chew it. Macros on the bar are pretty standard, so I’m not complaining there.
Overall – 7/10
Oh Yeah! One Bar Doughnut, Maple Glazed, 12 Count
So, If you know me then you know I love cinnamon rolls. I’ll take them anyway you serve them: Warm, cold, stuffed, deep fried, baked, and now even turned into a bake! This is everything I love about a good cinnamon roll and more. Warm, gooey, crunchy, and soft all at the same time. The chocolate chips and apples make sure to keep pockets of soft gooey pockets, well the cookie dough and syrup crisp up for a nice crunchy texture addition almost forming a crust through out the bake. Enough chatting, lets get down to business.
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Macros will vary depending on what cinnamon rolls, cookie dough, and syrup you use.
Thanks again for reading! Here’s a few recent posts you might enjoy!
Hey hey everybody! I know I’ve been slacking on recipes, but I’m working on donuts yo!
In the meantime check this super easy, low fat recipe featuring my new jar of @waldenfarmsinternational caramel dip.
My take on Salted Caramel Apple egg roll coved in Graham cracker crumbs.
1. Lay out egg rolls
2. In a bowl mix 2 svg apple pie mix, 50g caramel dip, 1/2 tsp cinnamon, 1/8 tsp salt.
3. Place filling in each egg roll.
4. Roll them up better than I did.
5. Melt 7g butter and coat.
6. Cover in Graham cracker. Roughly 6-10g depending on how thick you want it.
7. Bake for 14min at 350
8. Let sit and cool once done.
9. Try and plate fancy.
11. Add ice cream and @nutsnmore salted caramel pb to make it better.
1f/18.5c/2.5p per roll (before pb)
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