Tag Archives | chocolate

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)

Ingredients

  • 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.

http://fiercelyfresh.com/2014/07/triple-chocolate-banana-bread/

Triple Chocolate Banana Bread Triple Chocolate Banana Bread

 

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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 →

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Peanut Butter and Pretzel Bars (PB&P’s)

PB & PI know…another dessert-y thing.

But I’ve been under the weather this past week and many of you have asked for this recipe.  I made these several weeks ago for a party after my son’s piano recital and they were a huge hit.  Who can resist the chocolate/peanut butter combination along with the saltiness of the pretzels?

I adapted the recipe just slightly, substituting my beloved dark chocolate instead of the milk chocolate called for in the recipe.

peanut butter and pretzel bars, from No Bake Makery by Cristina Krumsick

*I doubled this recipe using a 9″x 13″ inch pan

3 cups salted mini pretzels

1 cup salted creamy peanut butter

2 Tbsp unsalted butter, softened

1/4 cup packed, light brown sugar

10 tbsp (1/2 cup + 2 tbsp) powdered sugar

1 1/2 cups semisweet chocolate chips

1 Tbsp coconut oil (or additional butter)

Line an 8 x 8″ baking pan with foil, coat with non stick spray. Set aside.

Roughly crush 2 cups of the mini pretzels, either by pulsing in a food processor, or buy putting them into a sandwich bag and crushing them with a rolling pin.

Combine the peanut butter, butter and sugars in a small bowl, then stir in the crushed pretzels. Press this mixture evenly into the lined pan, and chill for 20 minutes.

Meanwhile, melt the chocolate chips and the coconut oil (or 1 Tbsp butter, if using) on the stovetop in a double boiler, stirring almost constantly until just melted.  Remove from heat and pour over your pan with the peanut butter mixture.  Spread with a spatula.

Tap the pan against a hard surface to even out the chocolate a bit more.

Place 16 mini pretzels evenly in a grid pattern on top of the chocolate (they’ll be your guide for cutting the bars). Place back in refrigerator or freezer until set.

Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.

Store in refrigerator or freezer.

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