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