Chocolate Banana Bread

They key with this bread, as with all quick breads, is to be careful about the cooking time. It’s tempting to take it out early – in a full sized loaf it needs to cook just over an hour, which seems like a really long time. But if it comes out too early it will sink in the middle, and undercooked bread isn’t nearly as tasty as, say, undercooked cookies. When it’s done the top will be cracked (like you can see in the photo above) and when you gently press down on it with your finger it will spring back up instead of staying depressed. If it sinks a tiny bit as it cools, don’t worry too much, it will still taste good. When I bake it in 3 smaller loaf pans the cook time is generally somewhere between 40 and 50 minutes, but again, you’ll just need to watch it the first time since loaf pan size and oven temps vary a bit. I find letting it rest in the pan for at least 10 minutes after removing from the oven makes it easier to get out.
This bread is delicious warm, but it’s even better completely cooled – the banana and chocolate flavors both intensify as it sits. I actually really love it refrigerated with a cold glass of milk.
Click here for the printable recipe card.

Blueberry Banana Bread

Found on diethood.com

Blueberry Banana Bread

Vegetarian • 1 hr to make • Makes 1 Loaf

Diethood

Produce

2	Bananas
1 cup	Blueberries, fresh

Refrigerated

1	Egg, whole

Baking & Spices

1 cup	All-purpose flour
1/4 tsp	Baking powder
1/2 tsp	Baking soda
1/2 tsp	Cinnamon, ground
1/4 tsp	Salt
1/2 cup	Sugar
1 tsp	Vanilla extract, pure

Dairy

4 tbsp

Butter

Cocoa Banana Bars

Cocoa Banana Bars Recipe:

 (Makes 20 slices/bars)

Ingredients:

1 cup oatmeal (not quick)
1 cup self rising flour
1/2 cup + 1 tablespoon sugar
1/4 cup melted butter
1/4 cup  milk
2 tablespoons cocoa powder
3 medium bananas, mashed

Directions:
Preheat oven to 350 degrees F and grease a 9 x13 inch pan.  Combine melted butter, cocoa powder, milk and banana in a small bowl.  Place oatmeal, flour and sugar in a mixing bowl, mix well.  Add wet ingredients into flour mixture, stir until well incorporated.  Spoon into prepared pan, and level the top with a back of a spoon or spatula.  Bake for 25 minutes or until a skewer inserted comes out clean.
Let sit in the pan for 5 minutes, slice while they are still warm.
(Recipe from Treat n’ Trick)

Chicken Alfredo Pasta Bake

Chicken Alfredo Pasta Bake

 

Prep time  20 mins

Cook time  30 mins

Total time  50 mins

 

Author: The Cooking Jar

Serves: 8-10

Ingredients

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

 

Instructions

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
11. Serve hot

Notes

Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
2 cups Parmesan, shredded
Salt and pepper to taste

Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

Inspired by Plain Chicken

Glazed Apple Fritters

Glazed Apple Fritters

Yield: 7 large fritters

Ingredients

• 2-3 cups canola or vegetable oil, for frying
For the Dough
• 1 tsp active dry yeast
• 1 2/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup milk
• 2 large egg yolks
• 2 Tbsp (1 oz) unsalted butter, melted
• 1 tsp vanilla extract
For the Apples
• 2 Tbsp (1 oz) unsalted butter
• 1 large apple, peeled, cored and diced
• ½ tsp cinnamon
• 2 Tbsp brown sugar
• ½ cup apple cider
For the Glaze
• ¾ cup powdered sugar
• 2 Tbsp milk
• ¼ tsp vanilla extract

Instructions

1. In a large bowl, combine the yeast, flour, sugar, salt and cinnamon. Mix well.
2. Add the milk, egg yolks, melted butter and vanilla extract. Stir until just combined. Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 2 hours.
3. To make the Apples, melt the butter in a large skillet over medium-high heat. Once melted, add the diced apples, cinnamon, and brown sugar. Stir until well coated. Add the apple cider and let cook for 9-10 minutes, or until cider is mostly reduced. Set aside to cool.
4. Once dough has rested, transfer it to a well-floured countertop. Press dough out into a square approximately 10"x10". (The dough should be soft and roll-able at this point.) Spread the cooked apples evenly around the top of the dough, and then fold the dough into thirds (like a letter). Place dough on a parchment-lined sheet pan. Cover and place back in a warm location for another 30 minutes.
5. Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)
6. On a well-floured surface, carefully press/roll the dough out into a rectangle about ½” thick.
7. Cut the dough into 4-oz pieces (~1/3 cup of dough) and set pieces on a well-floured surface to rest for 10 minutes.
8. Meanwhile, prepare the Glaze by whisking together the powdered sugar, milk and vanilla extract in a small stainless steel bowl. Place bowl over a medium saucepan of gently boiling water (make sure water doesn’t touch bottom of bowl). Heat until Glaze is warm, stirring occasionally.
9. Gently press/roll each piece of dough into a 4” oval. Carefully place the dough in the hot oil and fry until golden brown, about 60-90 seconds per side. (Tip: Don’t forget to flip the fritters to ensure even cooking.)
10. Remove fritters from the oil and let dry on paper towels.
11. While still warm, brush the fritters with the warm Glaze.
12. Let fritters cool before serving.

Basic Green Smoothie

Yield:  4 cups (960 ml)

Total Time: 10 Minutes

Ingredients

• 1/2 banana, peeled
• 1 medium orange,  whole, peeled but with pith intact
• 1 -inch thick slice pineapple with core, peeled
• 1/2 cups packed fresh spinach
• 1/8 teaspoon or thin slice of lemon
• 1 cup (240 ml) ice cubes

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: About 4 - 6 servings

Ingredients

• 20 oz. boneless skinless chicken breast, cooked and shredded in to bite size pieces
• 5 1/2 Tbsp butter
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced celery (about 3 stalks)
• 1 cup peeled and diced carrots (about 2 carrots)
• 1 (15 oz) can low-sodium chicken broth
• 2 cups (heaping) peeled and 1/2-inch diced russet potatoes (2 medium potatoes)
• 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/4 tsp dried crushed rosemary
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup frozen or fresh peas
• 2 1/2 cups milk
• 6 Tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 1/2 tsp lemon juice
• 1 recipe parmesan drop biscuits, recipe follows

Print Swanson® Flavor Boost® Recipe Ideas

 

Directions

• In an enamled cast iron pot, melt 1 1/2 Tbsp butter over medium-high heat. Add in onion, carrot and celery and saute 3 minutes. Add chicken broth, potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste. Bring soup to a boil, then reduce heat to medium, (press veggies down into broth) cover with lid, and allow to cook, stirring occasionally, until potatoes are tender, about 15 - 25 minutes. Reduce heat to low and stir in chicken and peas.
• In a medium saucepan set over medium heat, melt remaining 4 Tbsp butter. Stir in flour and cook mixture, stirring constantly for 1 1/2 minutes. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Season with salt and pepper to taste. Bring mixture to a boil over medium high heat while stirring constantly, then remove from heat and stir in cream. Pour and stir milk mixture into mixture in pot. Stir in lemon juice.
• Remove bay leaf and serve warm with Parmesan Drop Biscuits.
• Recipe Source: Cooking Classy

Martha Stewart Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

Directions

1. Step 1

   Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.

   In this step:

   • Buttering and Lining Cake Pans

2. Step 2

   Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

3. Step 3

   Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

   In this step:

   • How to Make Perfect Cakes

Pioneer Woman Pound Cake

Perfect Pound Cake

Prep Time:15 Minutes

Cook Time: 1 Hour

Difficulty: Easy

Servings: 12

Ingredients

• 3 sticks Butter
• 3 cups Sugar
• 5 whole Eggs
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Posted by Ree | The Pioneer Woman on January 14 2010

Banana Cream Pudding

Ingredients

• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups milk, low fat or whole
• 3 large egg yolks
• 3 tablespoons butter, room temperature
• 2 teaspoons vanilla
• vanilla wafer cookies
• 3 to 4 bananas, ripe but firm
• sweetened whipped cream or whipped topping
• banana slices for garnish
• mint sprigs, optional

Preparation

In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.

In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.
In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.
Serves 6 to 8.

Cinnamon Sugar Breakfast Puffs

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1 of 17 Photo by Nicole Franzen

The Breakfast Puffs

• 1/3 cup unsalted butter
• 1/2 cup sugar
• 1 large egg, at room temperature
• 1 1/2 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 pinch ground cloves
• 1 pinch ground ginger
• 1 teaspoon orange zest
• 1/2 cup whole milk, at room temperature

Cinnamon-sugar coating

• 6 tablespoons butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

1. In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
2. Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
3. Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
4. In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
5. Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
6. While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.
7. One by one, dip each puff in the melted butter - get it all over it - then roll it in the cinnamon sugar. Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm - they are by faaaaar the best when they are still warm - with coffee, and mimosas, and other goodies.

The Perfect Chocolate Chip Cookie

Makes 24 cookies (2 ounces each)
2 1/8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups regular semisweet chocolate chips
1 cup large bittersweet chocolate chips
1 1/2 cups walnuts, finely chopped
1 cup (2 sticks) unsalted butter, room temperature
1 cup light or dark brown sugar, tightly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract

1. Heat oven to 375° F.
2. Sift flour, baking soda, and salt. Set aside.
3. Mix together chocolate chips and chopped nuts. Set aside.
4. All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.
5. You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.
6. Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.
7. Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.
8. If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen.

Save and print the recipe on Food52.
Photos by Phyllis Grant
This article originally appeared on Food52.com: The Perfect Chocolate Chip Cookie