Balanced Bites by Rene

It’s that time again!!! 💜💚💛 No, I am not back, but I was wondering if there is interest in me sharing my recipe? Let me know in the comments below! I miss you guys 😢

Can you believe, baby girl is ONE today! Here’s a healthy, smash cake recipe that also makes delicious muffins! As you can see, baby girl loved it!

▢ 1 cup (258 g) smooth unsweetened peanut butter, can sub nut free butter as well
▢ 2 medium, over ripe bananas
▢ 3 eggs
▢ ½ teaspoon baking soda
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon
▢ ¼ teaspoon ground ginger
▢ ¼ teaspoon sea salt
Optional: 1/3 cup mini chocolate chips

Preheat oven to 350°F
 Add all ingredients to a food processor, and pulse until bananas are chopped well. Can mix by hand, just mash the bananas well with a fork first.
Coat 2, 4 inch baking pans with nonstick spray. Fill pans until 3/4 full of batter. Use the extra batter to make muffins. They freeze well!
Bake for 20-24 minutes until the center is set. For muffins, bake 15-18 minutes. ,

For the frosting
Cream 1, 8 ounce package of cream cheese.
Can use as is, or mix in a few ounces of whipped cream.

I’ve been really quiet here for a while, and it is with mixed emotions that I announce the closing of the bakery as our family prepares to move out of state for my husband’s new assignment with the Army.

We are incredibly grateful for your support, loyalty, and the community you’ve built around us. Serving you has been an honor, and I will cherish all my amazing customers.

Thank you for being part of our journey, and I hope to stay connected as we begin this new chapter. You never know, I just might publish all my top secret, gluten free recipes for you all to make at home. 😊

Healthy regards,
René

Gluten free, dairy free and no artificial dyes cookie cake 💛💛💛

Life update! It’s been a while. Baby girl is doing great now, and I’ve begun taking a few orders to ease back into things. Currently, I’m only accepting orders for cookie cakes or cookies.