My favorite family tradition is Christmas morning breakfast. We devour homemade waffles, bacon, and fruit before we open presents. Christmas morning at our house is slow and peaceful.
If your family tends to have a more rushed Christmas morning, then this is the perfect Christmas morning breakfast for you. You can bake these pancake bars a night or two before and warm them in the microwave on Christmas morning. They are dense, chewy, and slightly sweet, just like an extra-thick pancake.
3 cups of pancake mix + the extra ingredients listed on the package (water, eggs, milk, oil, etc.)
1 tbs cocoa powder
1/2 cup peanut butter
1/2 cup powdered sugar
Preheat oven to 350 degrees Fahrenheit.
Prepare pancake batter according to the directions on the package.
Stir in cocoa powder, 2 tbs peanut butter, 1 banana (mashed), and the powdered sugar.
Pour batter into a pan that has been coated with non-stick spray.
Microwave remaining peanut butter about 30 seconds, until drippy. Use a spoon to pour peanut butter in a zig-zag pattern across the top of the pancake bars.
Cut remaining banana into slices, and arrange the slices on the top of the pancake bars.
Bake pancake bars for 20-25 minutes until a toothpick comes out clean when inserted in the middle.
Here’s a little known fact about me (or maybe it is a well-known fact): I love Veggie Tales. I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course). I had the Madame Blueberry card game. I often fell asleep while listening to the audio cassette tape of Daniel. As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera. We knew every lyric to every song on Veggie Rocks. We even met Bob and Larry!
To this day, I regularly quote Veggie Tales. This is one of the scenes I have perfected:
You can’t eat strawberries without bananas!
So if we are celebrating National Strawberry Month, we need to have some bananas, too!
This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!
If you have never made chia pudding, there is something you need to know. The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets. When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding. If you don’t wait, you will basically be drinking milk with raw chia seeds.
But trust me, this is worth the wait!
One overripe banana
One 5.3-oz container of coconut-flavored Greek yogurt
Four tablespoons coconut macaroon nut butter
One cup of milk (any milk will work. I used 2%, but I am sure this would be amazing with coconut milk)
Eight or more strawberries
1/4 cup chia seeds
Extra banana slices and strawberries for topping
Using a fork, mash the banana and mix it with the Greek yogurt. Try to make this mixture as smooth as possible. Stir in nut butter and milk. You may have to stir for several minutes to incorporate everything. Alternately, you could use a blender.
Dice at least eight strawberries and stir them into the mixture.
Add chia seeds and mix until everything is well-combined.
Cover and refrigerate at least two hours, preferably overnight.
Top with additional strawberries and banana slices, if desired.
If you give me a coupon, I am more likely to buy something. If you give me a coupon and put the item on sale, it’s a done deal. The product is in my cart.
That’s how I found myself with a box of these chocolate-covered banana slices. I became an immediate fan. The packaged treat was just so convenient as a snack around the house.
…But I wasn’t about to buy another box without a coupon, especially since I knew I could make an enhanced, decorated version at home.
You really only need 2 ingredients for this recipe: bananas and chocolate. If you are feeling festive or fancy, add some crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, or anything else that would taste good with bananas and chocolate.
1 banana, cut into thirds
2 tablespoons chocolate chips
toppings of your choice: crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, etc. Out of the toppings I have tried, I think that coconut is the best.
Melt chocolate chips in the microwave. Place them in a microwave-safe glass bowl, and microwave on high for 45 seconds. Stir, and microwave for an additional 20 seconds. Continue to microwave for 20 seconds and stir until the chocolate is smooth.
Pierce each section of banana with a popsicle stick. Dip the banana in chocolate, using a spoon to spread the chocolate evenly.
Roll the banana in your toppings.
Place the banana pops on a sheet pan covered with wax paper. Freeze for 6 hours or overnight.