Isn’t that title a mouthful and a half. The thing is, there really wasn’t anything else I think I could have called it… Originally, I had set out to make a “Cookies & Cream Banana Bread”. I had some left over cookies, that I bought for another project (never did get around to it), and thought that this would be a great way to use them up. Tasty idea, no?… The thing is, (and I’ve probably mentioned this before) sometimes my inner-child-baker pops out and starts throwing all sorts of crazy stuff into the mixing bowl. I think that she saw the broken up cookie pieces and just lost control. Before I could stop her, she was adding almonds and chocolate chips (like there wasn’t already enough chocolate with the cookies). Then in went the coconut, and at the absolute last second, she threw in some dried cranberries… Dave wandered by, eyeing the concoction and asked, “Who do you think is going to eat that?”
I’ll tell you who. Every one of my tasters, who gobbled it up and went looking for more. Many inquired about the ingredients. They were able to figure out most of the add ins, but surprisingly, no one guessed the cookie bits. Maybe because no one expects you to bake cookies into banana bread… Sounds like the kind of thing I need to experiment with further 🙂
Everything But The Kitchen Sink Banana Bread
1 3/4 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
3/4 cup Brown Sugar
1/2 cup Non-Dairy Yogurt
1/3 cup Canola Oil
1 tsp Vanilla Extract
1 1/2 cup Pureed Banana
12 Oreo type cookies, broken into pieces (I kept mine large)
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Slivered Almonds
1/2 cup Dried Cranberries
1/4 cup Shredded Coconut (unsweetened)
Preheat oven to 350°F and prepare one 9 x 5 inch loaf pan.
Stir together the flour, baking powder, baking soda, and salt. Set aside.
Beat the sugar, yogurt, oil, vanilla, and pureed bananas until thoroughly combined.
Add the banana mixture to the dry ingredients and stir until just moistened (there will still be lumps).
Add the cookie pieces, chocolate chips, almonds, cranberries, and coconut, and gently fold into the batter.
Spoon batter into loaf pan and smooth surface.
Bake for 50 – 60 minutes, until an inserted toothpick comes out clean.
Cool in pan for 10 minutes before transferring to rack.
When completely cool, wrap tightly and store overnight in refrigerator before slicing.