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Triple Chocolate Banana Bread

Triple Chocolate Banana Bread

I know it sounds cliché, but this summer is passing at ridiculous speed.

I want to have time to blog, but I don’t. In fact, I barely even find the time to cook lately.  I’m blaming the kids (partly because it’s the easy thing to do. Ha!).  Even though they sleep late, giving the illusion that the days are unfolding at a lazy pace, once they are up…BOOM!  Between the endless stream of snacking, dirty dishes, teenage hangs, and driving (oh…and one is practicing for her driving test), the time for planning, blogging, and setting up photo shots is reduced to just about nothing.

Once I spied the four over-ripening bananas in the basket, I had this bread in the back of my brain.  I somehow managed to throw it together on a day when I worked an unscheduled day on the farm (even though I wasn’t feeling all too well), immediately followed by filling an emergency babysitting need for my daughter.

Summer, you are my favorite time of year.  Please slow down so we can cuddle a bit.

Triple Chocolate Banana Bread (adapted from Pastry Affair)


  • 4 large ripe bananas
  • 1/2 cup butter, softened
  • 3/4 cup sucanat sugar (or packed light brown sugar)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup unbleached flour
  • 1/2 cup unsweetened dutch-process cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup dark chocolate chips
  • 1/2 cup cocoa nibs

Preheat oven to 350 degrees. Grease a 9-inch loaf pan.

In a medium bowl, mash 3 of the bananas until chunky smooth.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a large mixing bowl (such as a stand mixer), cream the butter with the sugar until fluffy. Beat in the eggs, one at a time, mixing well between additions.

Beat in the vanilla extract and mashed bananas until incorporated.

Add the flour mixture while mixing, alternating with the milk, until the flour and milk are completely mixed in.

Fold in the chocolate chips.

Spread the mixture evenly into the prepared pan. Slice the remaining banana lengthwise and press into the top of the batter (such as in the photo).

Sprinkle top with cocoa nibs.

Bake in preheated oven 45-55 minutes, or until a toothpick inserted in center comes out clean.


Triple Chocolate Banana Bread Triple Chocolate Banana Bread



Healthy Snack Series: Chocolate-Covered Banana Bites

These are a spin on chocolate covered bananas on a stick, only a little more easier to handle and a lot more customizable.

Start with 3-4 ripe bananas, sliced to about 1/2-inch thickness.  Lay the slices on a cookie sheet with parchment paper and freeze for at least 15 minutes.

Melt 5 ounces of dark chocolate with 1 1/2 Tbsp coconut oil in a double boiler or in the microwave until smooth.

Using a fork, dip each slice in the chocolate and put back on the cookie sheet.  Use a cooling rack to allow the excess chocolate to drip if you don’t want it to pool around the sides of the banana slices. Continue Reading →


Date and Banana Smoothie and a New Series: Healthy Snacks


banana date smoothie

Snacking is everything.

It’s the thing we associate with socializing and movie-watching.  It keeps us going until the next meal.  It sustains us on road trips, airplanes, and really looooong days at work.

I had a conversation with a coworker about healthy snacking the other day.  She admitted to being stumped sometimes as to what to give her kids.  She wanted options that are easy, filling, lower in sugar, easy for small hands to hold, and lunch-packable….pretty much what most grown-ups want, too (except for maybe the small hands part).  I had several posts planned ahead and realized that they fit into the category of healthy snacks.  A series is born.  For the next few weeks, I will be featuring snacks than can be thrown together quickly (some might even pass for a meal in a bind).

Dates are something I usually have on hand in my pantry.  They can be chopped up to make granola barsthese date nut bites, or this brussel sprout salad.  The trick to making this smoothie, well…smooth is to use really fresh dates (which can usually be found in the produce section or dried fruit section of your grocery store).  If your dates are a bit old, you can revive them by placing them in a shallow bowl and covering them with water for 30 minutes.




Banana Date Smoothie


  • 5 Medjool dates, pitted and chopped
  • 1 ripe banana
  • 1/3 cup creamy almond butter
  • 1 tsp vanilla extract
  • 3/4 cup coconut or almond milk
  • 1 1/2 cup ice cubes

Place all ingredients in a blender and blend on high until smooth. If too thick, add milk a tablespoon at a time until desired consistency.

Makes 2 shakes.


Date Banana Smoothie


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