If you tuned in Monday then you would know that my PB&J Sandwich Cookies were a hit! So good that Karl even did a happy dance after his first bite! So, today at Baking Camp it is all about those easy things anyone can whip up in the oven.
One of the first things I ever cooked was banana bread. It was simple to learn how to make because there was no need for an electric mix. Just a bowl, a wooden spoon and some measuring cups. Boom! Bread! So, today I am going to share my twist on the classic banana bread I have been making forever. This is a CHOCOLATE banana bread! The best part about this bread is that it is delicious as it is or you can add a level of decadence by spreading Monday’s PB Frosting all over the top. Then it goes from bread to dessert in a hurry! Either way I am fine with it because it is delicious.
Chocolate Banana Bread
3 mashed ripe bananas
1/2 cup melted unsalted butter
3/4 cup brown sugar
1 large egg
1 teaspoon chocolate extract (vanilla will work too)
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
a pinch of salt
1 teaspoon baking soda
Preheat the oven to 350 degrees. Spray a loaf pan with non stick cooking spray and set aside. In large bowl mix together the mashed bananas, melted butter, brown sugar and egg with a wooden spoon until combined. In a medium sized bowl combine all of the dry ingredients. Add the dry mixture into the wet ingredients and stir till the flour is completely mix in. Pour the chocolate chips in and just stir till they are mixed in. Do not over mix. Scoop the bread batter into the prepared loaf pan and bake in the middle of the oven for 55-60 minutes or until cooked through. Set the loaf can on a wire rack and allow it to thoroughly cool before inverting onto a plate. Serve as is or spread PB frosting on top for a delicious dessert!
If you are looking for an easy coffee cake to make for breakfast then look no further than this simple recipe. All you need is a can of refrigerated cinnamon rolls and the pie filling of your choice.
1-2-3 Coffee Cake
1 can refrigerated cinnamon rolls
1 can pie filling (your choice)
1/4 cup chopped pecans
Preheat oven to 375 degrees. Spray a 9 inch round cake pan with non stick cooking spray. Open the refrigerated cinnamon rolls and cut them in half. Set the frosting to the side. Place the cinnamon roll pieces curved side down in the pan. Pour the pie filling over the top and sprinkle with the nuts. Bake for 35-40 minutes or until cooked through. Remove from the oven and drizzle the frosting over the top. Serve warm with coffee!