Snickerdoodle Banana Bread

Ingredients:

• Butter, for coating loaf pan
• 1 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 3 extremely ripe (even brown) bananas, mashed
• 1/2 cup butter, melted and cooled slightly
• 2 eggs, room temperature
• 1/2 cup Greek yogurt (nonfat or full fat)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350ºF. Grease a loaf pan with butter. 
2. Combine ½ cup sugar with 2 teaspoons cinnamon. Sprinkle a few tablespoons of the cinnamon sugar mixture around the inside of the loaf pan, coating it as best as possible. Set aside.
3. In a large bowl, whisk together mashed bananas with melted butter, stirring to combine. Whisk in ¾ cup of sugar, eggs, greek yogurt, and vanilla.
4. In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet.
5. Pour half of the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon sugar. 
6. Bake for 60 minutes (I checked at 55), or until a knife inserted in the center comes out clean.  Allow to cool for 15 minutes before removing from loaf pan and serving!

*www.bromabakery.com

Sweet and Salty Puppy Chow

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup salted butter
• 1 teaspoon vanilla extract
• 3 cups Rice Chex cereal
• 1.5 cups pretzel sticks
• 1.5 cups mini peanut butter sandwich crackers (365, Trader Joe's, or Ritz)
• 1/2 teaspoon flaky sea salt
• 2.5 cups powdered sugar

Directions:

Place the chocolate chips, peanut butter, and butter in a large microwave safe bowl.  Microwave on high for one minute.  Remove the bowl from the microwave and stir.  Put the bowl back into the microwave and heat for an additional 30 seconds or until mixture is smooth when stirred.  Add the vanilla extract and stir again.  

Add the cereal, pretzels, peanut butter crackers, and se salt to the melted chocolate peanut butter mixture. Gently stir until the mixture is evenly coated.

Pour the mixture into a large Ziploc bag. Add the powdered sugar. Seal the bag and shake until the puppy chow is well coated.

Spread on parchment paper or waxed paper. Let sit until cool and chocolate is set.

Additional Notes:

Store the puppy chow in an airtight container for up to 2 weeks. If it is warm in your kitchen, store the puppy chow in the refrigerator. You can also freeze the puppy chow for up to 3 months.
*www.twopeasandtheirpod