Tag Archives: banana

Dark Chocolate Banana Bread

Dark+Chocolate+Chocolate+Chip+Banana+Bread

This bread is not for the faint of heart.  It is rich, dense, and velvety to the extreme.  I had a few ripe bananas sitting on my counter and since I’m not one to waste good food, an immediate baking need was obviously in order.   It just so happened that I also had a chocolate craving (when do I not) so after a little plinking around my Pinterest board, I found a recipe from Joy the Baker that satisfied both needs.  Never one to leave well enough alone, a little modifying was performed and the resulting bread is just short of chocolate heaven.

I’m going on record to say this recipe is healthy as well.  It has a few of the major food groups (fruit, grain, dairy) and is made with dark chocolate.  Antioxidants people!!  I’m fairly sure it cancels out the calories.


Dark Chocolate Banana Bread
adapted from Joy the Baker

2 cups all-purpose flour
1 cup unsweetened Dark Cocoa Powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick (8 Tbs) unsalted butter, at room temp
3/4 cup sugar
1/2 cup light brown sugar, packed
2 large eggs
2 large or 3 small ripe bananas, mashed (approximately 1 cup)
3/4 cup heavy cream
1 cup dark chocolate chips

1.  Preheat oven to 350 deg.

2.  Grease a 9×5 inch loaf pan and place it on an insulated baking sheet or stack two regular sheets together.

3.  Sift together the flour, cocoa, baking powder, salt and baking soda.

4.  Beat the butter at medium speed until soft, about a minute.  Add the sugars and beat for 2 minutes.  Add the eggs one at a time, beating for a minute after each.

5.  Reduce the mixer to low speed and mix in the bananas.  Add the dry ingredients in three batches, only mixing long enough to incorporate it into the batter.  Add the heavy cream and mix until incorporated.  Stir in the chocolate chips and scrap batter into prepared pan.

6.  Bake for 30 minutes. Cover the bread loosely with foil and continue to bake for another 40-50 minutes or until a toothpick comes out clean.  Transfer the pan to a rack for 20 minutes before running a knife around the edges of the bread and unmolding it onto a second rack.  Let cool to room temp before slicing.

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Peanut Butter & Chocolate Chip Banana Bars

Peanut+Butter+amp+Chocolate+Chip+Banana+Bars


One of the best things I have found that has come about in the age of the Internet is the ability to reconnect with people from your past.  As a person who is a few *ahem* years past school age, I had grown out of touch with a number of high school friends.  Not that long ago, most people would only see those that they went to school with every 10 to 15 years at their high school reunion.  Now I’m wondering just what I’m going to talk to people about at my next reunion as we have all been Facebook stalking each other for years.

This recipe came from one of those reconnections to the past.  Erin posted this herself a while back and I knew that I had to try it.  I did make an addition of peanut butter chips simply because peanut butter and banana is a marriage made in heaven.  That mixed with the milk chocolate chips……  

I don’t know which is better, the soft slightly gooey center section or the lightly caramelized edges.

I dare you to eat just one.

Banana Peanut Butter Chocolate Chip Bars
slightly adapted from The Flaming Toaster

3/4 cup butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas (2-3 medium)
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips

1.  Heat oven to 350 degrees.

2.  Grease a 15x10x1-inch baking pan (jelly roll pan); set aside.

3.  In a medium mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking powder, and salt; beat till combined. Beat in the egg, bananas, and vanilla till combined. Beat in flour till combined. Stir in chocolate chips.

4.  Spread in the prepared baking pan. Bake for 25-30 minutes or until golden. Cool on a wire rack. Cut into bars.



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Strawberry Banana Cookies

Even though Rose is only 2, and her hand eye coordination leaves a little to be desired, baking with her is a fun Mommy/Daughter pass time.  These Strawberry Banana Cookies came about after I wanted to try a recipe from one of my favorite bloggers, Pink Parsley.  They were originally strawberry only cookies but since Rose and I shared too many before I started baking I substituted some bananas to make up the difference.  A fabulous idea if I do say so myself as the strawberry/banana combo, much like mother/daughter, is a classic that never goes out of style.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

“One for the bowl, one for Rose, one for the bowl, one for Rose.”
Strawberry+Banana+6

 

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.

Strawberry+Banana+5

Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.
Rose suggests using your fingers.
Strawberry+Banana+4

Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.  Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.

While they are cooking, clean up the mess and hope that the large amount of flour that didn’t make it into the dough due to toddler enthusiasm didn’t adversely affect the cookies.

Strawberry+Banana+3

Transfer to a wire rack to cool.

Strawberry+Banana+2

Enjoy.
Strawberry+Banana+1

Strawberry Banana Cookies
adapted from Pink Parsley

  • 6 ounces strawberries, hulled and diced into 1/4-inch pieces (about 1 cups)
  • 1 cup diced banana
  • 1-2 teaspoons freshly squeezed lemon juice
  • 1/2 cup plus 2 Tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
  • 2/3 cup heavy cream

Preheat the oven to 375.  Line 2 baking sheets with parchment paper.

Combine strawberries, banana, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl.  Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl.  Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.  Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries and bananas.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.

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Pumpkin Banana Muffins with Chocolate Chips and Pecans

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I know these are delicious because Rose can’t pass any where near them without frantically signing ‘please, food, please, food’ and pointing with a slight look of panic on her face.  I don’t know if it’s the banana, the pumpkin, the pecans or the chocolate that puts the big grin on her face when she gets a piece of it in her hand but whatever it is, it keeps me in the kitchen making more.
Pumpkin Banana Muffins with Chocolate Chips
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1/2 cup butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 cup toasted pecans, roughly chopped
1 cup semi-sweet chocolate chips
1 medium banana, chopped
Preheat oven to 375F.  Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time, then the pumpkin puree and vanilla extract.
Gradually add the flour mixture into the pumpkin mixture, stirring just until everything is combined.  Fold in the pecans, chocolate chips and banana.
Divide batter evenly into prepared muffin cups.
Bake 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Turn muffins out onto a wire rack to cool completely.
adapted from Baking Bites

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Banana Chocolate Chip Cookies

Banana+Chocolate+Chip+Cookies
If there are bananas in the cookies, that makes them healthy right?  These are a great source of potassium with a good dose of antioxidants in the chocolate chips.
They freeze wonderfully and, according to Rose, can be eating straight from the freezer.  She can hear me taking one of these out from the other room.
The recipe calls for milk chocolate chips, which are very yummy, but the last time I made them I used peanut butter/chocolate chips.  Oh my.  If you can find them, try it!
These are soft fluffy pillows of cookies due to the acid in the bananas reacting with the baking soda.
Baking tip:  I measured the 1 cup of banana in a 2 cup measuring cup so that when I mixed the baking soda in, there was room for it to bubble up.
Banana Chocolate Chip Cookies
slightly adapted from Vanilla Garlic
1 cup mashed bananas
1 tsp baking soda
1/2 cup unsalted butter, room temp
1 cup sugar
1 egg, room temp
2 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup milk chocolate chips
1.  Preheat oven to 350F.
2. Mix the mashed bananas and baking soda together and let sit for 2 minutes.
3.  Cream butter and sugar until light and fluffy.  Add the egg and continue to beat until fully incorporated.
4.  Mix the banana mixture into the butter mixture.  Mix the flour, salt and spices and mix into the butter mixture until just combined.
5.  Fold in the chocolate chips.  Drop dollops onto a parchment paper lined baking sheet.  I used my 1 inch cookie scoop.  Bake for 11-15 minutes or until golden brown.  Let cool on wire rack.

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