“Donut worry, eat sprinkles!!!”

So, it’s no secret that banana and banani are NO master chefs. Despite being huge fans of master chef Jr, we are basically just kitchen savy enough to pull off the staples and a mean cocktail. Just because we’re devoid of any culinary talent of our own, doesn’t mean we can’t appreciate the wonderful art of cooking. Lucky for our taste buds, we live with Samantha, or “Sami” as we call her, and she was born with a natural gift in the kitchen. She is constantly experimenting with new flavors, ingredients, and recipes, and magically, (especially to two girls who consider Mac and cheese an accomplishment), they always turn out just right. Fortunately for all of you, Sami has been kind enough to let us share the secrets behind some of the recipes she’s spoiled us with over the past few years. We present to you our very first “Bananabanani Sami” (like a sandwich, get it?) post –  the incomparable Cronut!



Sami’s Cronut Recipe

You will need:
Trader Joe’s frozen mini croissants
Canola Oil
Dutch oven or big pot to fry cronuts
Cookie sheet
Drying rack (or parchment paper and paper towels)

For the Glaze:
Powdered sugar
Vanilla almond milk

– Let the croissants rise over night so they can get nice and fluffy.
– For the glaze- for every 1/2 cup of powdered sugar mix 1 to 2 tablespoons of almond milk and whisk (you want an icing like consistency but not as thick) and then as many dashes of cinnamon as you like.

– Preheat oven to 350 degrees
– Reshape croissants to donut shape while trying to keep the dough fluffy. Save a couple small balls of dough to test oil later.
– Bake croissants for 3-5 mins until risen (don’t let them get too golden, so watch them carefully)
– Meanwhile, pour about 4-5 cups of oil in Dutch oven or pot, or enough oil to submerge croissants all the way. Heat should be medium to high- let oil get very hot.
– Now test oil with dough balls. The oil should bubble up and dough should rise to the top gradually turning dough to a golden brown. If it browns to quickly lower the heat.

Now to fry your cronuts!
– Gently drop two to three croissants into your oil. Watch carefully, allow 1-2 minutes per side until golden brown or as crispy as you prefer.

Once cronuts have cooled for 1-2 mins, drizzle the glaze on top – be generous! 🙂 if it’s a special occasion add sprinkles or whatever topping you like! Enjoy!



You can follow Sami (above) here!


Missguided spring prints



“You live but once, you might as well be amusing” – Coco Chanel
missguided colors1 missguided colors2 missguideddani missguidedhan If you don’t already know about missguided, you are missing out on some serious fashion steals! Every time we wear one of their outfits out to an event, restaurant, or party, we get a million questions and compliments. We love all of their trendsetting pieces, and the prices are just as incredible. Head over to for some fun and affordable additions to your wardrobe! This week, since the weather is on our side here in Los Angeles, we decided to highlight these bold spring prints!!! Plenty of fun co-ord prints here, and adorable onesies here !


Smokey bear

“Hardships often prepare ordinary people for an extraordinary destiny…” – C.S. Lewis
smokeyhero Our sweet sweet smokey bear! Yes he is as cuddly as he looks in his pictures, and quite possibly the biggest hero of the whole clan. Smokey is a rescue baby, and by the time we got him he had terrible glaucoma. Smokey is now completely blind and has prosthetic eyes, however you would NEVER know it if you met him! His sense of smell and hearing guide him everywhere he needs to go. He loves playing fetch with his mini tennis balls, and still keeps up with his brothers on hikes. He is the perfect example of adapting beautifully to hardship – Happy as a clam and completely unaware of his handicap, we are in awe everyday of our sweet little miracle!

This entry was posted in INSPIRE.

Miles Arceneaux

“A room without books is like a body without a soul” – Cicero

bookbalance bookbalance2 bookbalance1 bookblance3 bookbalancestack  Miles Arcenaux is the author of “three funny, fast-paced novels of intrigue set on the Texas Gulf Coast, Miles Arceneaux is a one-of-a-kind writer. Or, to be precise, he is three-of-a-kind. The irreverent persona of “Miles” is the product of three friends, lifelong Texans, and Gulf Coast aficionados.” Banana and Banani are featuring these books this week first, because they are wonderfully written, entertaining novels, and second, because one of the authors is Hannah’s dad.

“My entire life my dad has taught me to take chances, ask questions, explore my passions, challenge the norm, and follow my heart and gut. He is the most brilliant, open, kind, and inspiring man I know and I am so lucky to have been influenced by him all of these years.” – HannahBanana and Banani are avid supporters of Miles Arceneaux and these three superbly written novels, but we wanted to simultaneously salute one of the minds who inspired and supported us to take a chance with our own creativity and writing, Brent Douglass. Thanks Dad!!!

This entry was posted in CREATE.

Kumquat marmalade

“If more of us valued food and cheer above hoards of gold it would be a merrier world.” – J.R.R Tolkien

Kumquat marmalade – To Banana and Banani that sounds like a fancy restaurant, or an absurd stage name…but its a real thing! We can’t take credit for this recipe, but we were lucky enough to sample it! Hannah’s mom Julie, who also crafted the infamous Julie drink, prepared multiple jars of delicious kumquat marmalade this past weekend with kumquats straight from the tree in Ojai. It is perfect in the morning on toast or a biscuit, or to accompany a fruit, nut, and cheese platter. Mmmmkumquats! The funniest fruit name out there, and we can’t get enough!

photo 1 photo 2 photo 3 How to prepare:


34 kumquats

1 orange

2 lemons

6 cups of water

4 1/2 cups of sugar

Slice oranges and kumquats into thin slivers and remove the seeds. Add fruit to a large pot – adding 2 cups of water for every one cup of fruit. Cover the pot and let sit for four hours at room temperature. Then bring the contents to a boil and let them simmer on high heat for close to an hour (or until peels are tender and translucent). As it is boiling, add 3/4 cup of sugar for every one cup of fruit, and squeeze in the juice from the two lemons. Continue boiling until the mixture gels, turn off heat, and skim foam from the top. Transfer the marmalade to sterile canning jars, screw lids on tight, and process the jars in boiling water for five minutes. Once your marmalade has been canned, store it in a cool dark place, and refrigerate once it is opened. Enjoy!


This entry was posted in FOOD.