Aside from gathering up all of our great recipes to share with our readers, there are some awesome giveaways from our sponsors. You can enter in the rafflecopter widget below! The winners will be announced at the end of Brunch Week. Thank you to all of our sponsors for their participation and support of Blogger Brunch Week. Stonyfield Yogurt, Bob’s Red Mill, Whole Foods Orlando, Blackgold Farms Red Potatoes, Lodge Cast Iron Cookware, California Walnuts, and all of the companies and organizations that are part of the Flavors of Summer grocery store campaign — You all rock!
I don’t know about you, but I love brunch. It’s the best meal ever. Know why? Because you can have breakfast, or you could opt for lunch….ORRRR you could have something sweet and dessert-like! The options are endless! I think dessert for breakfast is a great idea. Get all those calories in early so you have the rest of the day to work them off! It’s the perfect plan. I’m starting out Brunch Week with a sweet treat — banana bundt cake. I loaded my cake with mini chocolate chips and TONS of cinnamon. You know how much I like my cinnamon! Serve this cake with a side of fruit and a steaming hot cup of coffee and you have one great brunch. Or better yet, try out one of the other Brunch Week recipes listed below!
For the cake:
2 1/2 cups all-purpose flour, plus more for the pan
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon
1/2 teaspoon salt
1 cup non-fat Greek yogurt
1 1/2 cups brown sugar
2 large very ripe bananas
1 tsp vanilla extract 3/4 cup egg whites (equivalent of 4 large eggs)
1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 and coat your Bundt pan with flour.
In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In the bowl of your stand mixer, cream together the yogurt, sugar and banana. Add the vanilla and egg whites. It will appear runny, but this is okay. Stir in the flour mix a little at a time until it is fully incorporated. Fold in the chocolate chips with a spatula (I used my brand new William Sonoma spoonula!) Pour the batter in the Bundt pan and spread evenly, smoothing out the top. Bake for 50-60 minutes.
Make sure you visit the other bloggers sharing their brunch recipes today!
Beverages
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Eggs
Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Meat, Poultry and Fish
Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Breads, Grains, Cereals and Pancake-type Yums
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic
Desserts
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
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