We love bananas! High in potassium, filling, and tasty! Unfortunately, I buy them and I usually end up with some brown, mushy, ones. I will be honest, they have to be firm for me to eat them, a little green, if you know what I mean.
Does this ever happen to you? I am sure that it does. I can not be the only person in the world with soft, over ripe, bananas. Never fear, I have a use for them. It’s a tasty one too. While I can not take credit for this recipe, I am going to share it because it really is that good! My hairdresser will vouch for this one!
If you have bananas “going south” try this recipe out. No time today? No problem! Remove the bananas from their peels, mash them and put them in a Ziploc bag. Label them, and freeze them. When you are ready, they will be ready to go. They thaw very quickly. After they thaw just cut a corner off of your bag and squeeze them into a large bowl. The rest is explained below.
DOUBLE CHOCOLATE BANANA BREAD
- 3 medium to large ripe bananas
- 1/2 C unsalted butter, melted
- 3/4 C brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 C all-purpose flour
- 1/2 C cocoa powder (I like Hershey’s Special Dark)
- 1 C semisweet chocolate chips
- 1/2 C mini chocolate chips
- Pre-heat the oven to 350 degrees
- Grease a 9×5 loaf pan with Crisco, cut a piece of parchment paper so it fits the length of the pan and hangs over the sides (it helps lift the bread out of the pan when it’s done) and grease the parchment inside the pan also. Set aside.
- Mash the bananas in a large bowl (or squeeze them out of your Ziploc bag).
- Whisk in the melted butter.
- Then whisk in the brown sugar, egg, and vanilla extract.
- Sift the flour, baking soda, salt, and cocoa powder together and stir into the mashed banana mixture until just incorporated.
- Gently stir in the 1 C of chocolate chips.
- Transfer the batter to your prepared pan and sprinkle with the 1/2 C of mini chocolate chips.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Gently using the parchment, lift it out of the pan and place on a wire rack and cool completely.
- Keep it wrapped tightly after cooled and keep at room temperature (if it lasts that long..haha).
Serve immediately. It will last up to 4 days.
Looks good enough to eat!
It’s been a while since I’ve posted anything. Given the fact that everybodys gardens should be flourishing with ripe fruit, I thought this one was appropriate. By the way, did I mention how hot it’s been. It’s brutal here!
I met with an old friend that I haven’t seen in many years. She arrived with zucchini from her garden. “Would you like to have some?” she said. Of course, the answer was yes. Especially since we didn’t plant any. I took a few and immediately came home and went to work.
One of the zucchini was extremely large. The only think I like to do with those is grate them. They make excellent zucchini patties. They also work well with my zucchini bread recipe. I’ve been making this bread for years and I don’t quite remember where this recipe originated from. I can say it’s a wonderful recipe. If you find yourself with an abundance of zucchini, give it a try.
(Makes 2 loaves)
- 3 eggs
- 2 C brown sugar
- 1 C oil
- 2 C flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg
- 3 tsp vanilla
- 2 C grated zucchini
- 1 C chopped nuts *optional (you can use your favorite or leave them out)
- Pre-heat the oven to 350 degrees.
- Grease 2 loaf pans and line with parchment greasing parchment .
- Beat eggs, brown sugar, and oil together.
- Sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together.
- Add sifted ingredients to the egg mixture and mix until well blended.
- Add vanilla and mix thoroughly.
- Add zucchini and chopped nuts, if using. Stir into the batter with a wooden spoon.
- Divide the batter into the two prepared loaf pans.
- Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.
I have a ton of tomatoes coming on the vine. Stay tuned……..I am going to do some canning this year. I might even try my hand at salsa.
Til next time,
I have got to get better at this. I haven’t posted for a while, my apologies! Seems as though every waking minute is filled. My weekends in the summer are never dull. We are either boating, going to an event, visiting, traveling; know what I mean! I also try to work two to three days a week and take care of my house. There’s always something to do. It’s just crazy hectic.
It’s been so hot here I have had to water my plants and flowers early morning and in the late afternoon. Today is threatening rain. I must admit, I am not upset in the least. I won’t have to worry about watering this evening, providing we get a good soaking. Keep your fingers crossed!!
I came in trying to think of something sweet and yummy but waist friendly. I found this old recipe and tweaked it a bit. It’s so easy! It can also be adapted with any cake mix, yogurt flavors and fruit additions that you desire. It just so happened I had a box of lemon cake mix. So lemon poppy-seed muffins it is.
They whip up in no time and are so moist and tender. Here is the recipe, try it and let me know your thoughts. If you come up with a good combination, let me know.
LEMON POPPY SEED MUFFINS
- 1 box Duncan Hines Lemon Supreme cake mix
- 1 (5.3 oz) container of Oikos Zero vanilla yogurt
- 1 C skim milk
- 2 T poppy seeds
- zest of one lemon
- Preheat the oven to 350 degrees.
- Line a 12 C muffin tin with liners and spray lightly with cooking spray.
- Combine all of the ingredients, stir until well blended and moistened.
- Using an 2 1/2 inch ice cream scoop, fill and place into the muffin cups. (It made 12 exactly. I used a rubber spatula to scrape all of the ingredients out of the mixing bowl.)
- Bake at 350 for 20-30 minutes or until tested done with a toothpick.
- Remove and let cool. ENJOY!!!!!
*These come in at 4 smart points each using the Weight Watchers calculator.
Til next time,