Tag Archives: banana bread

Triple Chocolate Banana Bread

OLYMPUS DIGITAL CAMERATriple Chocolate Banana Bread

I don’t know about you, but whenever I have any overripe bananas that need to be saved, I just toss them in the freezer to be used at a later date.  Once frozen, bananas are perfect for making banana bread.  Until yesterday, I had no idea how many bananas that I had stashed in my freezer.  This morning, I counted at least 2 dozen stray frozen bananas.  It’s no wonder stuff keeps dropping out of the freezer every time I open the freezer door…

It’s been quite a while since I baked anything and I had a bunch of bananas that needed to be used up.  Baking loaves of triple chocolate banana bread was the just the ticket to using up that freezer full of bananas. The chocolatey aroma that emitted from my kitchen was nothing short of heavenly.  It reminded me of rich chocolate brownies…  My triple chocolate banana bread is a riff on my chocolate banana bread recipe with the addition of miniature dark chocolate chips.  Seriously, how can anyone go wrong with three different chocolate ingredients in a banana bread recipe?  You can’t.

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Triple Chocolate Banana Bread cooling on a rack…  Looks like cake.  Tastes like cake.  Technically, it’s a quick bread.  It’s moist and dense.

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Do you see hints of mini dark chocolate chips throughout the bread?  Using miniature chocolate chips provides an even distribution of dark chocolatey goodness throughout the loaf.  Got bananas?  Love chocolate?  Make some Triple Chocolate Banana Bread.  Enjoy!  Tessa

Ingredients:

  • 3 – 4 RIPE bananas (peeled and mashed well)
  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1 egg (beaten)
  • 1 tsp chocolate extract (essence)
  • big pinch of salt
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 cup extra dark cocoa powder
  • 4 oz miniature dark chocolate chips

Preheat your oven to 350 degrees.  Grab a 4 X 8 loaf pan and spray it with non stick cooking spray.  In a medium sized mixing bowl mix the mashed bananas, butter, sugar, egg, and chocolate extract.  In a small bowl whisk together the flour, baking soda, salt, extra dark cocoa powder and miniature dark chocolate chips.   Add the dry ingredients to the wet ingredients and mix well.  Spoon the mixture into the baking pan and bake for 1 hour or until a toothpick comes out clean.  Let cool on a wire rack.  Slice and serve.

*** If using frozen bananas be sure to thaw them first and to peel them well.  Frozen bananas once thawed are mushier than fresh.  That’s why they work well in banana bread.

Strawberry Banana Bread

Strawberry Banana Bread

Years ago when Bruce and I bought our home I noticed that the former owners planted strawberry plants on the side of our house behind the shed and next to the fence.  At the time, there were no berries on the plants and over the years, I completely forgot about them…  Until just the other day.

I was out weeding my little garden and was tossing the weeds in a pile next to the fence. As I looked at my growing pile of weeds I noticed little flecks of red tucked amongst the foliage.  I stopped what I was doing and headed towards the vibrant red colors.  Strawberries!  And bunches of them!  The forgotten strawberry patch grew over the years and produced handfuls of delicious little berries.  I grabbed my garden basket and picked a couple of pints of the succulent little berries.  Some of the berries were feasted upon by snails and slugs but most of the berries were perfectly intact.  What a score!

Little pink Sweet William flowers blooming next to my garden.

Blue iris growing on the edge of our pond.

Fresh fragrant dill ready to be picked.

Every year, I grow herbs in big pots on the patio next to my kitchen.  That way, I can step out the side door and snip what I need while I am cooking.  In the pots I have fresh dill, oregano, rosemary, basil, parsley, chives, mint, tarragon, sage, and marjoram.  I love using fresh herbs when I cook.  Growing your own herbs is easy and many herbs are even perennial. Herbs that are perennial mean that they grow back every year.  I added a small handful of dill to my basket of strawberries for some grilled salmon later in the evening.

With my basket of fresh picked strawberries, I decided to make Strawberry Banana Bread.  I used my basic banana bread recipe and I am happy to say that it was pretty good!  The only thing that I would change is that the next time I make it is I would use an 8 X 4 inch pan instead of the 9 X5 inch pan.  The Strawberry Banana Bread took a bit longer to bake than I wanted and the exterior was a tad bit darker than I would like.  It was moist and flavorful but as Bruce would say, I have my standards :).  So, here’s the recipe…  Take my advice and use a slightly smaller pan. You might even try baking the batter in muffin tins for wonderful little strawberry banana muffins.  Enjoy!  Tessa

Ingredients:

  • 4 bananas (mashed well)
  • 1/2 cup melted butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp lemon extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped strawberries

Preheat oven to 350 degrees.  Spray a 9 X 5 baking pan with nonstick cooking spray.  In a medium sized bowl add mashed bananas, melted butter, sugar, eggs and lemon extract.  Mix well.  In another bowl mix together the flour, baking powder and salt.  Add dry ingredients to the wet ingredients.  Mix well.  Gently fold in the strawberries.  Add mixture to greased baking pan and bake for about an hour or until done.  Use a toothpick to check.  Let cool on baking rack and slice.  Makes one loaf.

Chocolate Banana Bread

Chocolate Banana Bread

I know that I am in deep trouble when I see my husband Bruce open a freezer door and something falls out.   Every time that happens I hear him say my name.  Not just Tessa but, a long drawn out Tesssaaa….!  Then I cringe.  I know what he is thinking and what he is going to say next.  I know that it is way past time to use up freezer inventory.

I opened the freezer this morning and out fell a frozen banana.  Fortunately Bruce was at work and didn’t see.  I picked my evidence off of the floor and snagged the remaining bananas from out of the freezer.  It was time for banana bread.

My Chocolate Banana Bread is easy to make and is the perfect use for bananas that need to be eaten up or have been stored in your freezer (like mine!).  It is moist, chocolatey, and has a wonderful banana flavor.  Makes 1 luscious loaf.  Enjoy!  Tessa

Ingredients:

  • 3 – 4 RIPE bananas (peeled and mashed well)
  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1 egg (beaten)
  • 1 tsp chocolate extract
  • dash of salt
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 cup extra dark cocoa powder

Preheat your oven to 350 degrees.  Grab a 4 X 8 loaf pan and spray it with non stick cooking spray.  In a medium sized mixing bowl mix the bananas, butter, sugar, egg, and chocolate extract.  In a small bowl whisk together the flour, baking soda, salt, and extra dark cocoa powder.   Add the dry ingredients to the wet ingredients and mix well.  Spoon the mixture into the baking pan and bake for 1 hour or until a toothpick comes out clean.  Let cool on a wire rack.  Slice and serve.