Those days

 Have you ever had one of those days?

I’m sure you know what I’m talking about.

A day that’s well….off.?

Wednesday was definitely MY OFF DAY.


Since my car was totaled by an idiot 18-year-old texting and driving, I have been driving my dad’s beast of a gas hog 1990 suburban.

I’m not complaining, but seriously, this thing…its one thing after another.

Let’s not mention the time my dad didn’t mention that he needed new tires and there I sat, on the side of the road, one tire down…his fault.

Dear hay-sus.

So, when the car started smelling like gas on Wednesday, I only assumed that the piece of…was about to blow up.

Then, of course, I freaked when I saw smoke coming from  alongside the right rear tire.

On Tuesday, my uncle borrowed the truck to haul his boat and forgot to mention that he left the parking brake on.

So, there I sat, once again, thinking the truck was self-destructible, when all I needed to do was release the parking brake.

Again, not my fault.

Moral of the story: check your parking brake.

I did, but it wouldn’t release so I assumed it wasn’t on.

Moral two: don’t make ass-ump-tions.

A day like Wednesday definitely called for some peanut butter action.


Then I added a banana and some chocolate because who doesn’t love that combo?


More chocolate on the top for the win!


People, people…


this is your eat-all stress food.

I mean, it’s practically calorie free.

IMG_1004 Just look at those chocolate chips.


They are practically negligible.




I’m definitely a dreamer.


Peanut Butter Banana Chocolate Chip Bread
Recipe type: Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9-10
Peanut butter, bananas, and chocolate=the perfect combination. Gluten-free, grain-free, refined sugar-free.
  • For the bread:
  • 1 large, ripe banana, mashed
  • 1 c. unsalted, creamy peanut butter
  • 2 large eggs
  • ½ c. unsweetened, vanilla coconut milk
  • ¼ c. pure maple syrup
  • ½ T. pure vanilla extract
  • ½ c. coconut flour
  • ½ T. baking powder
  • ¼ t. fine sea salt
  • ½ c. mini chocolate chips (I used Enjoy Life, vegan mini chocolate chips)
  • For the chocolate glaze:
  • 2 T. mini chocolate chips
  • ½ t. coconut butter
  1. Preheat the oven to 350 degrees F. Grease a 9-in loaf pan with cooking spray.
  2. In a large mixing bowl, combine the bananas through the vanilla and mix until smooth.
  3. Stir in the coconut flour, baking powder, and salt.
  4. Fold in the mini chocolate chips.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool completely and slice to serve.
  6. For the chocolate glaze, melt the ingredients together in a small bowl, mixing until smooth.
  7. Drizzle the glaze over the bread.


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