Banana Oat Chocolate Chip Bread

My children for whatever reason have never been big fans of banana bread. Probably because I don't enjoy banana bread if it doesn't have big chunks of walnuts or pecans in it, but my children beg me to leave out the nuts. Guess who usually wins that fight?

So, the other day, I had a few rotting bananas on the counter and did a search for a banana bread with chocolate in it (I was in a generous mood).  This is the recipe I found, and it is a keeper!

Banana Oat Chocolate Chip Bread

1 1/2 cups flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1 teaspoon cinnamon
1 cup mashed banana (approximately 2 1/2 per loaf)
1/3 cup plain yogurt
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
Cooking spray

Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray. Combine dry ingredients together in a large bowl. Combine banana, yogurt, oil, vanilla, and eggs in a small bowl or measuring cup. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine). Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

Mom Advice Blog - Banana Oat Bread

Quick Veggie Quiche

I have never met a quiche I didn't like.  Even my husband, who reminded me "real men don't eat quiche" and doesn't really like broccoli, ate this and seemed to enjoy it.  We ate the first round for dinner, and both my son and I had a piece the next day for lunch.  Only about half his piece came home, and at dinner, he was actually heard by both my husband and me uttering "yum" while eating it.  Seriously, if this egg pie (as my son calls it) can get him to eat his veggies, you've got to try it yourself!

Quick Veggie Quiche
One Pillbury brand refrigerated pie crust
1 c. fresh broccoli florets cut into small pieces
1/2 c. finely chopped green pepper
1/2 c. finely chopped and seeded Roma tomatoes
1 c. shredded Colby Monterey Jack cheese
1/4 c. finely shredded Asiago cheese
4 whole eggs
2 egg yolks
3/4 c. sour cream (do not use low fat or fat free)
1/2 c. milk
1 t. salt
1/2 t. dill
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. pepper

Roll crust into a deep dish pie plate and crimp edges.  Place broccoli in a small sauce pan with about an inch of water in it.  Cover pan and bring to a boil.  Tilt lid so steam can escape and boil for about 2 minutes.  Drain into colander and rinse with cold water.  Let drain well.

Spread the broccoli, green peppers and tomatoes evenly over bottom of crust.  Top with both kinds of shredded cheese.  Whisk together the eggs, yolks, sour cream, milk and seasonings.  Pour evenly over vegetables and cheese.

Bake at 375 degrees for about 40 minutes, or until puffed and starting to brown on top.  Let cool for about 10-15 minutes before cutting to serve.