Double Chocolate Banana Cake


Double Chocolate Banana Cake

Yield : 8″ x 8″

Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey.


  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping – optional


  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
  4. Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
  5. Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

source :  dessertnowdinnerlater


Tropical Fruit Salad


Tropical Fruit Salad


1 20 oz can of Pineapple chunks

2 11 oz cans of Mandarin oranges

2 Bananas

1 pkg. vanilla instant pudding mix (small size)

Optional for garnish (chopped nuts, shredded coconut and/or mini marshmallows)


1. Chop bananas, add to large bowl.

2. Drain pineapple, reserving the juice. Add pineapple to bowl.

3. Drain oranges and add to bowl.

4. Combine dry pudding mix with reserved pineapple juice. Keep mixing until no lumps remain.
5. Add pudding mix to fruit and stir until fruit and pudding are combined.
6. Store in fridge until ready to serve,
7. Top with desired garnishes and enjoy!

source: scatteredthoughtsofacraftymom

Hummingbird Cake


Hummingbird Cake

Yield : 3 layer cake (9″)



For the Cake:
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1½ cup pecans, toasted and chopped
2 teaspoons vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
5 cups powdered sugar
2½ teaspoons vanilla extract
½ teaspoon salt
1¼ pounds cream cheese, chilled and cut into 20 pieces
½ cup pecans, toasted and chopped


1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.

2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.

5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.

6. Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

source: browneyedbaker



Chocolate Banana Ice Cream

Chocolate Banana Ice Cream


Yields:  1 loaf pan
Prep time: 15 mins
Cooking time: 15 mins


1 cup plus 2 tablespoons chocolate milk

1 cup chocolate chips

1 banana, cut into pieces

2 teaspoons rum extract, can be reduced to 1

2 teaspoons vanilla extractm can be reduced to 1

1 cup of prepared whipped cream


  1. In a heat proof bowl combine the chocolate milk and chocolate chips. Place the bowl over a medium size pot filled with simmering water. Continue to simmer water until the chocolate completely melts. Stir until combined.
  2. In a stand mixer (or blender) combine the chocolate mixture, banana, and extracts. Mix until combined.
  3. Add the prepared whipped cream and mix until smooth.
  4. To make 1 cup of whipping cream all you need to do is mix ½ cup of heavy cream and about 1 teaspoon of sugar in stand mixer until it’s fluffy.
  5. Now pour into a metal container, or plastic if you don’t have metal, and place in the freezer for at least 4 hours, preferably overnight.
  6. Remove a few minutes before serving.
  7. Serve with a big old chocolatey-banana smile!

source:  cravingsofalunatic

Caramelized Banana Peanut Butter Blender Ice Cream

Banana peanut butter Ice Cream2


Prep time: 10 mins
Cooking time: 5 mins


1 tablespoon coconut oil

3 medium ripe bananas, sliced in half lengthwise

2 tablespoons peanut butter

¼ cup plain, unsweetened almond milk

Banana peanut butter Ice Cream


  1. Heat the coconut oil in a large saute pan over medium heat. Add the bananas, flat side down, and caramelize for several minutes. Use a spatula to flip the bananas and caramelize on the other side as well, keeping a close eye to make sure they don’t burn. The bananas may fall apart a bit, which is fine. Remove the pan from the heat and allow to cool for several minutes.
  2. Scoop the contents of the skillet into a container or plastic bag, making sure to scrape off and include any caramelized bits that are stuck to the pan (those will have tons of flavor). Freeze the bananas.
  3. Chop the frozen caramelized bananas and place in a blender with the peanut butter and almond milk. Puree until very smooth and serve!

source:  savorysimple




Yield : 1 loaf bread


1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 cup (8 tablespoons) soft unsalted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana (about 2 medium bananas)
1/2 cup sour cream
1 cup mini chocolate chips


Preheat the oven to 350°F. Lightly grease a loaf pan and set aside. In a medium sized bowl, combine the flour, baking soda, salt, and cocoa and set aside. In a separate bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until well incorporated. Pour the batter into the pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then turn out onto a rack to cool completely

source: whatmegansmaking





Yield : 1 loaf bread


1/2 cup butter or (butter alternative), at room temperature

3/4 cup organic brown sugar

2 eggs or equivalent egg replacer

3 large ripe bananas or 4 small ripe bananas, mashed with fork

2 tablespoons honey or agave nectar

2 cups gluten-free flour mix

1 cup milk of choice (rice, almond, coconut)

1 teaspoon baking powder

1 teaspoon vanilla


Heat oven to 350°F. Grease 9×5 loaf pan or muffin tin.

In large bowl beat butter with electric mixer.  Add eggs (or egg replacer) and beat until well blended.  Add mashed bananas and blend.  Stir in brown sugar and honey (or agave nectar) and vanilla.  Beat until well combined.  Add baking mix, ½ a cup at a time, alternating with milk, 1/4 cup at a time, stirring slowly after each addition.  Stir in baking powder. Place in greased loaf pan or muffin tins.  Bake for 45 minutes or until toothpick inserted into the center comes out clean.

source: thepurepantry




Yield : 1 loaf bread


1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped

1 3/4 cups (230 gramCHOCOLATE BANANA BREADs) all-purpose flour

1/4 cup (30 grams) unsweetened cocoa powder (Dutch processed or regular)

1 cup (200 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (85 grams) white, dark, or milk chocolate chips

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

Place the nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly toasted. Let cool and then chop coarsely.  

In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.  Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. Can be covered and stored for a few days, or frozen for longer storage

source : joyofbaking


Double chocolate banana cake


Double chocolate banana cake

Yield : 8″  x 8″


  • 3 medium ripe bananas
  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 egg, lightly beaten.
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi sweet chocolate chips
  • mini chocolate chips for topping – optional


  1. Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.
  2. Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.
  3. Add the applesauce, vanilla and egg. Stir to combine.
  4. Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.
  5. Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

source : fridaycakenight

Triple Chocolate Banana Bread


Triple Chocolate Banana Bread

Yield : 9×5 loaf


  • 1½ cups flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup butter
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 4 small bananas, mashed (approx. 1⅓ cups)
  • ½ cup chocolate chips
  • ¼ cup half & half
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon butter
  • ½ teaspoon vanilla
  • 6 tablespoons chocolate chips


  1. Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan.
  2. Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
  3. Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
  4. Bake 50-60 minutes, or until a toothpick comes out clean.
  1. Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
  2. Whisk chocolate chips until smooth. Cool completely and drizzle over bread.

source : spendwithpennies