I entered my first recipe contest back in the fall. I somehow found one for recipes using leftover Thanksgiving food, and it was free to enter. There were two winners, one by viewer vote and one by the judges, but sadly I did not win either. It was fun to enter and a way to get my feet wet while stepping out of my comfort zone. I entered an original recipe I thought up just for the contest, and realized I had never come back to post it on the blog once it was done. You may not have cranberry sauce laying around in the end of March to use for this, but it would still be a good idea to pin for later or even give you an excuse to make homemade cranberry sauce one last time before the spring and summer.
Recreating food using leftovers is a creative way to minimize food waste while hopefully not having to hear whining from small people for having the same food…. again. If I cook dinner one night and reheat it for another night I know they boys most likely will not want any part of the second time. I might get lucky if I can pass off the leftovers for lunch. By recreating and reworking them as I did in this dark chocolate cranberry banana bread, or how I did to chicken in my slow cooker chicken fajitas, those little ones are unaware they are eating something they already had for dinner. Double win!
- 2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 2 eggs
- 2 bananas
- 1/2 cup chocolate chips
- 1/2 cup leftover cranberry sauce
- Preheat the oven to 350f.
- Mix flour, salt, and baking soda in a large bowl. Mix butter, brown sugar, eggs and banana in another bowl.
- Add wet ingredients to dry ingredients and mix well. Fold in chocolate chips.
- Pour half of the batter into greased loaf pan, and then cover with cranberry sauce. Add the remaining half of the banana bread batter.
- Bake for 55-60 minutes, until a toothpick inserted in the middle comes out clean.