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


Blueberry Muffins



Blueberry Muffins

Yield : 8 muffins


2/3 cup white sugar

1 large egg

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream (you can sub yogurt)

1 cup blueberries

About 1 tablespoon white sugar for the top (optional)



  • Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan (I didn’t though). Place eight muffin liners in the pan.
  • Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
  • Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don’t have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t overmix. Just stir until it’s no longer lumpy.
  • Stir in the sour cream just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
  • Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
  • Bake muffins for about 25 minutes. If you’re using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.
  • You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.
  • I like to put them in a sealed container while they’re still warm so the stay really moist. That’s assuming they aren’t eaten right out of the pan though.

source:  yammiesnoshery




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





2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup light brown sugar
4 Tablespoons unsalted butter, softened to room temperature
2 large eggs
2-3 mashed very ripe large bananas
1/3 cup vanilla yogurt (about ½ of individual serving)
1 teaspoon vanilla extract
1/8 cup granulated sugar
1/2  teaspoon ground cinnamon

1/2 cup sifted powdered sugar
1 Tablespoon heavy cream or half-and-half or whole milk



1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside

3.  In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.

4. In a separate small ball, smash the banana’s with a fork, leaving small bits.

5. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix – the batter will be thick.

6. In a another separate bowl, mix together the cinnamon and white sugar.

7. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.

8.  Bake for approximately 50  minutes or until a wooden toothpick inserted in the center comes out clean.

9. Remove pan and place on a wire rack.  Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.

10. Optional – to add a sweet treat to the outside of the bread – make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.

*Keep in an air tight container.   I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!

source:  oldworldgardenfarms

Paleo Banana Bread


Paleo Banana Bread


1 cup almond flour

1 cup coconut flour

3/4 cup palm sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3 very large ripe (yellow/black), mashed well

6 Tablespoons coconut oil, melted and cooled

4 large eggs

1/4 cup coconut milk (full fat)

1 teaspoon vanilla extract

Coconut oil to grease pan


1. Adjust an oven rack to the lower-middle position and heat the oven to 350° F.  Grease an 8 1/2 x 4 1/2 inch loaf pan.

2. Whisk the flours, palm sugar, baking soda and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, coconut oil, eggs, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula just until combined. The batter will look thick and chunky.

3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with only a few crumbs attached, about 55 minutes, rotating the pan half way through baking.

4. Let the loaf cool in the pan for 10 minutes, then turnout onto a wire rack and let cool 1 hour before serving.

source:  chefdonie





2 large ripe bananas (about 1 cup)

1 egg (or sub 1 flax egg: 1 Tbsp flaxseed meal + 2.5 Tbsp water)

3 Tbsp grape seed or coconut oil

1/3 cup sugar

1/4 cup packed brown sugar

2-3 Tbsp honey, depending on preferred sweetness (optional)

3.5 tsp baking powder

1 tsp sea salt

1/2 tsp cinnamon

dash nutmeg

3/4 cup almond or dairy milk

1 1/4 cup almond meal

1 1/4 cup gluten-free flour mix

1 1/4 cup gluten free oats

1/2 cup + 1 Tbsp butternut squash (or pumpkin) puree*

*Place squash to a food processor or blender with 1 cup water and puree until smooth


  1. Preheat oven to 350 and grease or spray a loaf pan with nonstick spray.
  2. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined.
  3. Next add in gluten free flour blend, almond meal and gluten free oats and stir.
  4. Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl.
  5. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean.
  6. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.

source:  minimalistbaker