White Chocolate and Cinnamon Chip Island Style Banana Bread Mini Loaves

Mouth watering? These little banana bread loaves are such a treat! Sorry for the ridiculously long title, I'm known for having mile long titles for my recipes. This is my entry for The Banana Bread Bake-off with Not Quite Nigella. There's still time to get your entry in, check it out. I'm always up for a good bake-off!

Also, do check out Phemomenon's blog for her very sweet"Blogging for Babies" Little Wonders Event round up!

I was brainstorming as to what kind of banana bread I wanted to make and I started thinking of some of my favorite ingredients right now. Cinnamon chips, white chocolate and coconut. These little loaves were the perfect combo of my favorites right now and are so tasty. I highly recommend trying them when you see you need to use up those bananas! Who can resist that sweet drizzle? Not me!

Don't those cinnamon chips look yummy inside?!

This is how I prefer it, more drizzle please! Enjoy everyone!

White Chocolate and Cinnamon Chip Island Style Banana Bread Mini Loaves

1 1/2 Sticks softened butter
1 Cups sugar
2 eggs plus ½ egg beaten
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ small box vanilla pudding mix (4 serving size)
1 Cups flour
4 ripe bananas
1 Cup shredded sweetened coconut
1 Cup white chocolate chips
1 Cup cinnamon chips

¼ Cup butter, melter
½ Cup powdered sugar
2-4 Tablespoons hot water
1 Cup shredded sweetened coconut, toasted in oven (350 degrees) until browned.

1. Preheat oven to 350 degrees F. Cream the butter and sugar until smooth. Add eggs until smooth. Add cinnamon, baking soda, salt, pudding mix and flour until combined. Stir in bananas, coconut, white chocolate and cinnamon chips.

2. Pour batter into 16 mini greased mini pans. Bake 25-35 minutes or until toothpick comes out clean from center of each loaf. Let cool.

4. Mix melted butter and powdered sugar until combined, it will look separated. Mix in 2-4 Tablespoons of hot water until desired consistency.

5. Drizzle over each loaf and top with toasted coconut shavings.

Cinnamon and White Chocolate Coconut-Oat Chippers

Hope everyone had a nice weekend. I am a bit on overload these days. Between the dental convention and pilates training this weekend, I am in need of a sweet vacation. I have been wanting to go to NY for so long now, I need to just do it. Now I just need to convince my husband. Any New Yorkers have any tips to a first timer?

I'm not sure why I keep making all of these tempting treats, it's getting a bit ridiculous, swim suit season is coming quick! It was just too hard to resist because I finally found a place to purchase Hershey cinnamon chips that I have been hunting down for the last year. My trusty Super Target down the street just started selling them. To celebrate, I just had to create a fun cookie, so here it is. Sink your teeth into these puppies!

I am so hooked on using coconut oil in place of butter for my cookies, it really gives a nice flavor especially if you are a coconut fan. These are a great cookie when you are tired of always making chocolate chip. Mmmm, what a treat, cute and bite size.

Cinnamon and White Chocolate Coconut-Oat Chippers

1 Cup softened virgin coconut oil
3/4 Cup brown sugar
3/4 Cup white granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 1/4 Cups oatmeal
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 Cups shredded sweetened coconut
1 1/2 Cups cinnamon chips (Hershey Brand is what I used)
1 1/2 Cups white chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream the oil and sugars. Beat in eggs and vanilla until combined. Add the rest of the ingredients, mix on low until just combined. With a small cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked through. If making larger cookies, bake 9-11 minutes. Cool for 5 minutes before transferring to cooling rack.

Chocolate Drizzled Macaroons

I feel like I'm the only one who LOVES Macaroon cookies around here. I did however hear a mmmm from my youngest after a big bite. These are so soft and chewy. I always add a drizzle of chocolate over the top for fun. Enjoy my fellow coconut fans!

(recipe from Paula Deen)

3 Cups shredded sweetened coconut

1 tsp almond extract or vanilla

1/8 teaspoon salt

2/3 Cup sweetened condensed milk

1 teaspoon cream of tartar

2 egg whites beaten stiff

1/2 Cup chocolate chips melted for drizzling

1. Preheat oven to 350. Mix coconut, almond extract, salt, milk and cream of tarter in a large bowl until combined. Fold in egg whites. With a large cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 13-16 minutes or until edges and tops of cookies are golden brown. Let cool completely. Drizzle melted chocolate over cookies. I put the chocolate in a ziplock, snip the edge and drizzle it.

12-15 large cookies