Banana Caramel Sticky buns

It's been another busy weekend. Friday night we went to my hubby's uncle's house for supper. Got to see their new kitchen as well and I would love a kitchen like theirs!  Yesterday the house cleaning and laundry got done, and then I made Banana Caramel Sticky buns. I have made these many times and they are so good!

Here's the recipe:

1 large very ripe banana, mashed
6 eggs, lightly beaten
1/3 cup melted ghee or coconut oil
1/2 cup honey or maple syrup
1 tbsp vanilla extract
2/3 cup coconut flour
1/4 tsp salt

Topping:
1 cup pecans or walnuts, chopped
1/4 cup honey or maple syrup
1/4 cup ghee or coconut oil
2 tsp ground cinnamon
1 tsp coconut flour

Preheat oven at 350F. Mix all ingredients for buns with a wire whisk. Evenly pour into a well greased 12 cup muffin pan. ** Do not use paper muffin liners**
Mix all ingredients for topping with a fork and crumble topping on buns
Bake for 20-25 minutes until cooked through. Cool for about 2 minutes, then run a knife around each bun to loosen from pan. Immediately remove from muffin tin to a wire rack to finish cooling. You may need to scrape the topping back onto the buns as you remove them, but the topping will set up as they cool.

Once those where ready we were off to my hubby's hockey game, although I didn't stay. My friend dropped off her hubby and his brother, and I hopped in with her and we went to her place to get busy in the kitchen. We started with getting the sauce ready for our supper. We made a tomato and pesto sauce and had that with some spaghetti. Then once the sauce was on the stove top on low, we got dessert ready. From the chocolate covered Katie cookbook we made the lemon and chocolate donuts. They were both delicious!! They were also very easy to make and they were baked not fried.

They were a big hit!!  Still some left over as well so they will be great to snack on this week. Today I also go into the kitchen again and prepared two recipes from the Thug kitchen cookbook, and they both turned out great. First one is a roasted beet and quinoa salad.

I made this for a few lunches this week. Then I prepared the roasted potato salad with fresh herbs

We will have this for supper tonight. I did take out london broils to cook up with the salad, and I'm thinking to roast some carrots to go along with it. I have cut back on meat a lot, but really in the mood for some tonight.

Weekend has gone by really fast, but looking forward to sharing those muffins with co-workers, I double the recipe so I can bring some to work. There's a lot of the potato salad so I'm sure there will be some left over, and also from the Thug kitchen I want to make the 5-spice fried rice with sweet potatoes for supper sometime this week. With the donuts, muffins, and delicious meals, it's going to be a good week I'm sure.