Friday, January 25, 2008

SHF: Candy - Screeching into the End of the Week

Eeek! I can't believe I almost missed this month's SHF! Hopefully I'm in time for the round up of this edition over at CandyRecapper, the theme of which is (of course) candy! I have to say that this is one blog I haven't had the pleasure of exploring as of yet, but now that I know of it I will be making an effort to poke through it thoroughly!

This event, if you are new to it, was created by Jennifer the Domestic Goddess, and is in it's 38th reincarnation! Lots of sweet, sweet goodies out there, folks, and the re-caps are all at the link.

So, onto my entry. As with most of my creations, this was a fortuitous blend of the gifts my kitchen was giving me: an old banana, some leftover Coffee Crisp candy bars, and assorted nuts along with the flour, oatmeal and sugar hiding in the pantry. Along with an excuse to play with the miniature spring-form pan that Andrew gave me for this past Christmas, I had a plan!

This is what emerged from my oven, smelling absolutely divine and studded through with chocolatey, nutty goodness. I wrapped it up after it cooled and put it safely away in the freezer for Valentine's day, when Andrew will finally get to savour it!

Canadian Banana - Coffee Cake
Serves 4(ish)
2 tbsp flour
2 tbsp rolled oats
1/4 tsp baking soda
1/4 tsp baking powder
1 medium overripe banana
1 1/2 tbsp brown sugar
1 tbsp canola oil
1 tbsp water
1 tsp vanilla
1 tbsp chopped pecans
2 "fun size" Coffee Crisp bars (16g each), chopped
  1. Preheat the oven to 350F. Grease a 4" pan with baking spray and set aside.
  2. Combine flour, oats, baking soda and baking powder in a small bowl.
  3. Separately, mash the banana with the brown sugar, oil, water and vanilla.
  4. Gently stir the banana mixture into the dry ingredients and fold in the pecans and chocolate pieces.
  5. Bake for 20 minutes and cool completely on a wire rack.
Amount Per Serving
Calories: 191.2
Total Fat: 11.0 g
Cholesterol: 0.0 mg
Sodium: 35.1 mg
Total Carbs: 23.1 g
Dietary Fiber: 1.8 g
Protein: 2.4 g


  1. That's so coincidental Sarah. I was just browsing through your latest posts and a message came from you in my inbox. Looks like I have missed some amazing dishes and sweets ther past little while with my non-blogging cold. Keep up the great work! Everything is still droolworthy!!

  2. I'm assuming that a Coffee Crisp candy bar is pretty much self-explanatory, but is there some amazingly good mocha-ness that we Americans are being deprived of? I mean, we were deprived of Aero bars and Toblerone for far too long... It's not fair!

  3. I love picking up kinder eggs when I visit Vancouver, but on my last trip I bought the coffee crisps - yum! The cake looks great!

  4. Great entry. I love banana with nuts and chocolate! But do these bars also have a coffee flavor? I am intrigued!


Thanks for the feedback!