Dark chocolate chunk kefir Oatmeal Banana bread.

If I ever become pregnant I seriously worry for my husband. I’m not even close to being pregnant and I get cravings like a mad woman!!

Randomly I’ll get a whiff of maple syrup and NEED TO HAVE waffles … sometimes is cheese danishes … other times its peanut butter cookies … other times doughnuts … sometimes it’s salad ( not very often, but it happens …) this time it was banana bread.

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Banana bread studded with huge chocolate chunks – dark chocolate chunks. Not too sweet … so I can justify it as breakfast, but also sweet enough that I can have it as an afternoon snack over coffee.

That’s where this fine lookin loaf came from : Dark chocolate chunk kefir Oatmeal Banana bread.

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I’ve never actually baked with kefir before, I didn’t know what to expect – I hoped that it would be acidic like buttermilk, but with a lower fat content. The result was perfect, a dense banana bread, that was loaded with chocolate chunks. Sweet – but not overly sweet … and ( note: I’m about to say the “M” word ) Moist … I can feel my teeth hurting from just reading that word.

Make the bread ladies and germs, you totes-ma-goats need this bread. Ahhh and then make this banana foster with it – you’re welcome!! And now … I need that banana foster.

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Dark chocolate chunk kefir Oatmeal Banana bread.

Ingredients

3 whole, ripe bananas

1 large egg

3/4 cup Kefir Milk

1 tsp Vanilla extract

1 1/4 cup flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1 tablespoon granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 tsp cinnamon powder

½ tsp ground ginger

1/2 cup dark chocolate chunks.

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Directions:

Preheat oven to 350 degrees.

Mash bananas in a medium bowl, then stir in egg and kefir and vanilla extract.

In a separate bowl whisk together flour oats, sugars, baking soda, baking powder, sea salt, cinnamon powder, ground ginger.

Add dry ingredients to the wet.

Stir in chocolate chunks.

Pour mixture into a lightly greased loaf pan.

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Bake at 350 degrees for 50 minutes.

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Taaa daaaaa …. This shit really is B-a-n-a-n-a-s.

… sorry, there was no way this entire post was going to happen without me saying that!! Happpppyyyy ddaysss my loves.

Gingerbread English Muffins

I don’t think there’s anything I love more than bread.

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And breakfast.

And cookies.

But dear I say, that bread trumps it all. And the smell of home-made bread … ahhhhhhhhhh I just want to burry my face in hot buns!! … Hi, welcome to the land of awkward … and a little weird … don’t be scared, I’ve got bread to share with you!!

Seriously – when I’m on death row .. I’m asking for homemade bread – smothered in butter.

Real butter.

Not margarine.

Buutttaaahhh!!

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I am. And, we’ve returned to the land of a-ca-awkward. And that has nothing to do with my death row comment, mostly just referring to my talk about margarine.

So I made English muffins, combining my love affair with all things bread and all things breakfast ( I can’t stand eggs though .. random, but true … I lie, I can … just not all the time – and eggs Benedict .. stop, I can’t. it’s a consistency thing).

And of course they’re Christmas-y and gingerbready and buttah …. There’s butter!!

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Gingerbread English muffins

1 1/4 teaspoons active dry yeast

1/4 cup warm water

2 1/4 cups bread flour

1/2 tablespoon brown sugar + ¼ tsp

1/2 teaspoon sea salt

¼ tps ginger powder

¼ tsp cinnamon powder

¼ tsp ground clove

¼ tsp fresh nutmeg

1 tablespoon shortening (or butter at room temperature)

3/4 cup milk

1 Tbsp molasses

1 Tbsp Coconut Oil + 1 Tsp

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 Directions:

Combine the yeast with the warm water sprinkle ¼ tsp brown sugar on top.

In a large mixing bowl combine the flour, remaining brown sugar, sea salt, ginger powder, cinnamon, ground clove & nutmeg. Stir in the shortening. Now pour in the yeast mixture, molasses and milk.

Stir until a dough ball forms.

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Place in a lightly 1 tbsp coconut oiled bowl, cover and allow to rise until doubled in size—approximately an hour and a half to two hours.

Divide the dough into eight equal parts. Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of coconut oil. Cook for 7 minutes on each side.

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Once you’ve cooked each side place into the oven at 400°F for 10-12 minutes until the English muffins are cooked through and golden brown.

Remove from the oven, and bring on the butter!! These would also taste amazing with marmalade.

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