I might have to rename this site, “Jamie Makes Banana Bread.” I’ve been making other recipes lately — this weekend I made Cinnamon Sugar Pecans that I thought I’d share with you — unfortunately, they don’t believe in photographs. They tasted pretty awesome though… Just so you know, I don’t only make banana bread… but as I’ve said before, it is a weekly event, so when I’m in need of a recipe to make the blog look like someone cares about it, I just change it up a bit. 😉
This double chocolate banana bread turned out amazing. We had it for dessert as part of a delicious Sunday dinner. Even though it was only in the low 30s, Mike and the kids spent a few hours outside yesterday afternoon working in the yard and running around. We are so desperate for Spring! After they came in we had hamburgers on the grill (Bo ate nearly two!), coleslaw, baked beans, and baked French fries — followed up by generous pieces of this banana bread (Bo also ate two — he must be growing…). Of course the trio loved this — it was banana bread — plus it had chocolate chips. I couldn’t really go wrong.
As with all banana bread, this was quick and easy to throw together. The chocolate make it rich and dessert worthy. Definitely a new keeper to add to our banana bread rotation.
Preheat oven to 350 and spray a loaf pan with non-stick cooking spray. In the bowl of your mixer, combine the sugar and the eggs. Add the oil and bananas until the bananas are well mashed and combined. Add the vanilla, salt, baking soda, and cocoa powder. Add the flour and mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 1 hour.
At our house, banana bread is nearly a weekly occurrence. The trio loves it. It’s easy. And we seem to always have ripe bananas ready for mashing on our counter. I abide by the philosophy that one can never have too many bananas…
Since I make banana bread so often, I’m also often looking for ways to change it up a bit and this banana bread has a delightful cinnamon ribbon in the middle that gives it just a bit of crunch and extra cinnamony goodness. This recipe makes two loaves, but it could easily be halved to only make one.
The trio and I had it for dessert last night and again this morning for breakfast. It was a huge hit — and they appreciated the cinnamon ribbon. Anna thought it tasted like a cookie. Bo exclaimed that it was the best banana bread ever — but he often says that. And Clara licked the plate, which I took as a compliment instead of poor manners.
Preheat oven to 350. Prepare two loaf pans by spraying with Baking PAM and place them on a cookie sheet. In a large bowl, combine the flour, baking soda, salt, and cinnamon. Set aside. In a stand mixer, combine the butter and brown sugar and mix well. Add the eggs, one at a time and then add the bananas. Mix until the bananas are no longer lumpy. Add the yogurt (you can use any kind you have on hand -- I actually used strawberry with chunks that the kids don't like, but by the time it was baked you couldn't tell there was strawberry yogurt in it). Add the flour mixture until the batter is just combined. In your prepared loaf pans, spread ¼ of the batter into each. In a small bowl, combine the sugar and cinnamon. Sprinkle ½ of the sugar/cinnamon mixture over each half loaf. Spread ¼ of the remaining batter on top of each of the loaves. Bake for 50-55 minutes or until golden brown and mostly set.
I made this baked oatmeal on Tuesday morning for my trio to have for breakfast before school. We had several very ripe bananas that needed to be used after spending the long weekend in the Wisconsin Dells. The trio love to help me cook and both Clara and Bo helped to mash the bananas and combine the ingredients, which helped them to think that breakfast was extra wonderful since they helped make it. Anna was still asleep (by some miracle) and they were sure to encourage her to thank them for making breakfast. 😉
This recipe is a great weekday morning breakfast — it’s healthier than many breakfast options and tastes great with a smear of peanut butter on top. I served it to the kids with glasses of milk – and enjoyed a cup of coffee with mine.
This makes 12 servings, but it is very good leftover and can be frozen in squares for an extra quick “on the go” breakfast option.
½ cup brown sugar (you can use an alternative sweetener)
3 cups quick cook oatmeal
2 tsp. baking soda
½ tsp. salt
1 cup almond milk (any milk you have on hand will work fine)
Preheat oven to 350. Spray a 9x13 inch pan with PAM. In a large bowl, mash the bananas. Add the eggs and brown sugar and continue mashing until it is well combined. Stir in the oatmeal, baking soda, salt, and milk. Pour mixture into pan and bake for 30-35 minutes. Cut into squares and serve. Great topped with a smear of peanut butter.
Sorry for the hiatus. Vacation. Work. Summer break. A brief stint in hard-core low-carbing. None of it has been conducive to a cooking blog.
The trio and I have been going on outings on Tuesdays and Thursdays to enjoy summer. Last Tuesday, we headed to Bloomington to go to Chuck E. Cheese with the Kilmartin’s — but before we headed out I whipped together these bananas foster muffins for breakfast with overripe bananas that were calling me from my countertop. I’m always looking for new ways to use up old bananas…
These muffins were a hit with the trio — they all loved them. The flavor is perfectly bananas foster. Delicious! These were great for breakfast but would also make a fantastic dessert served with ice cream and real bananas foster!