Some (most??) people absolutey love going out for breafast of brunch.  I am not one of those people.  I would way rather dine out for lunch or dinner because i’m just not that in to breakfast.  I know “most important meal of the day” and all that and yes, I always eat something in the morning, but it certainly does not get me out of bed running to the kitchen with excitement.  However, that all changes if I know I’ve got something extra special to go with my daily latte.  Knowing that this Pumpkin Vanilla Banana Bread was on my counter just waiting for me to lightly toast and slather with butter was definitely more motivating for me to get moving in the morning.

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

I have never come across a recipe with more moistening ingredients combined into one baked good.  By themselves, pumpkin, coconut milk, butter and mashed bananas will each lead to a soft, moist bread, but combined, oh my this bread is unreal.  And I haven’t even told you about the flavor!  Although you may worry that all of those ingredients may result in an odd flavor combination, fear not!  The shining flavor profiles in the is Pumpkin Vanilla Banana Bread are really the bananas, vanilla and cinnamon which is not that surprising because coconut milk and pumpkin are not as strong of flavor contenders.  I would also love this Pumpkin Vanilla Banana Bread with walnuts or chocolate chips (or even both) mixed in.

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

This bread is just one of the many irresistible recipes in Jessica Merchant’s premier cookbook Seriously Delish.  Jessica’s blog How Sweet It Is is one that I diligently read line-by-line because she is such a hilarious, honest and witty writer.  Whether she’s sharing a recipe or her latest beaut favorites, I just can’t get enough of her clever prose.

Seriously Delish is filled with plenty of Jessica’s charm and humor as each recipe has a lovely introduction from her.  We get to learn about how Jessica gets her inspiration for the recipes she creates and about her very realistic and I think, healthy relationship with food.  Even her chapter headings are fun and draw you in:

 

From enticing snacks to drool-worthy dinners, Jessica’s photos in Seriously Delish will have you wanting to reach into the page to grab the taco, burger or dessert right off the page.  Each photo accompanying a recipe is so colorful and filled with texture that you really feel like you can almost taste the runny egg or juicy fruit.  I look forward to baking and cooking my way through this cookbook.

Pumpkin Vanilla Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 9X5" loaf (about 12 servings)

Pumpkin Vanilla Banana Bread: The very moistest, flavorful quick bread that will comfort you on these cool fall days

Ingredients

  • 2 large eggs
  • 2/3 cup packed brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 overripe bananas, mashed
  • 1/3 cup light coconut milk
  • 4 Tbsp (1/4 cup) unsalted butter, melted
  • 2 Tbsp molasses
  • 1 Tbsp vanilla bean paste (or extract)
  • 2/3 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Spray a 9X5-inch loaf pan liberally with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix together eggs, brown sugar, pumpkin puree, bananas, coconut milk, melted butter, molasses and vanilla bean paste (or extract) until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to ensure thorough mixing.
  3. Mix in both flours, baking soda, pumpkin pie spice and salt until combined.
  4. Pour batter into prepared pan and smooth the top.
  5. Bake for 85-95 minutes or until a toothpick or cake tester inserted into the middle of the bread comes out clean or with only a few crumbs on it.
  6. Cool the bread in the pan placed onto a wire rack. Gently run a knife around the edges and remove from the pan.
  7. Cut and serve.
  8. Recipe adapted from Seriously Delish by Jessica Merchant

Pumpkin Vanilla Banana Bread {satisfymysweettooth.com}

*Houghton Mifflin Harcourt provided me with a review copy of this book, but all opinions are, as always, my own.

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This fall has been the busiest fall that I can ever remember.  The busyness started immediately after Labor Day when my husband and took the trip of a lifetime to New Zealand and Bora Bora.  We road-tripped from Queenstown through the South Island and saw the most breathtaking, awe-inspiring scenery that made me feel so very small and grateful.

 

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Then we sat on the beach for a week reading books, chasing tiny sand crabs and dipping into the bathtub-like perfectly warm and calm water of the lagoon as needed to cool off.

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Returning from almost three full weeks of vacation, I felt refreshed and excited to get back to work and back into the kitchen!

I have been squeezing in as much kitchen time as possible since my return and I couldn’t wait to share these Brookies (aka brownie cookies) with you.  I bet if you took a poll of Americans’ favorite sweet treats, more than 75% percent of Americans would answer either “chocolate chip cookie” or “brownie”.  My answer is always chocolate chip cookie.

Brookies {satisfymysweettooth.com}

With these Brookies, you get a brownie on the bottom and chocolate chip cookie on top, so you don’t have to choose between your two favorites, you get both!  It’s sort of like the mullet of desserts.  I mean that in the best way possible (you know, business in the front, party in the back : brownie on the bottom, cookie on top?).  What could be better??

Brookies {satisfymysweettooth.com}

I made these Brookies in a muffin pan and I loved the size and consistency that they turned out to be.  I mean you are eating two desserts at once, so they don’t need to be ginormous and I love that the muffin pan helps you make perfectly equally-sized Brookies.  Both the cookie and brownie components stay so soft and chewy which is exactly the way that I want my cookies and/or brownies to be.  And although the chocolate chip cookie is melded right on top of the brownie, you can still fully appreciate the individual flavor of both dessets.  Brookies are the perfect lunchbox, game day or after-school treat because no one has two choose only one of their two favorite desserts!

Brookies {satisfymysweettooth.com}

Brookies (aka brownie cookies)

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Yield: 15 brookies

Why settle for one or the other when you can have both a brownie and chocolate chip cookie in one dessert?!

Ingredients

    Brownie layer
  • 1/2 cup plus 1/3 cup semisweet chocolate chips
  • 1/2 cup (8 Tbsp) unsalted butter cut into cubes
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • Chocolate chip cookie layer
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature
  • 2 Tbsp granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips

Instructions

    Brownie layer
  1. Liberally spray a regular-sized muffin pan with nonstick cooking spray.
  2. Place chocolate chips and butter into a medium, microwave-safe bowl. Microwave in 30-second increments until chocolate is melted and smooth. Stir with a spatula to combine.
  3. Stir in both sugars until well combined. Add eggs and vanilla and mix to combine.
  4. Add flour, cocoa powder and salt and mix until just combined.
  5. Using a cookie scoop or large spoon fill each cavity of the prepared muffin pan 1/3 full of brownie batter. Place the pan into the refrigerator while you mix the cookie dough.
  6. Chocolate chip cookie layer
  7. Preheat oven to 350 degrees.
  8. In another medium bowl, use an electric mixer to cream together butter and sugars until smooth and fluffy. Mix in egg and vanilla until well combined.
  9. Add flour, baking soda and salt and mix until well blended.
  10. Mix in chocolate chips.
  11. Using a cookie scoop or spoon, scoop a heaping Tbsp-sized ball of cookie dough out, roll it into a ball, flatten the ball slightly and place one cookie dough ball onto each cavity that is filled with brownie batter.
  12. Bake 16-18 minutes or until the cookie is lightly browned.
  13. Recipe adapted from Baked

fill muffin pan 1/3 full with brownie batter

Brookies {satisfymysweettooth.com}

shape cookie dough into flattened balls and top each cavity that has been filled with brownie batter with the flattened ball of cookie dough and bake

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

Brookies {satisfymysweettooth.com}

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