The way this pregnancy is going – if I see an ad for Banana Bread chances are I’m going to be making it this week.. I saw an ad for wonton soup last night- you better believe it’s on the menu for dinner next week! It’s as if my brain is taking craving cue’s from the things I’m seeing rather than what it actually wants or needs! Not that I’m complaining but it is very strange!
Today’s recipe comes from Jenna over at Butternut Bakery- It’s a great recipe for Banana Bread that’s tasty and super moist!
Choc Chip Banana Bread
- 1 1/2 cups ripe and mashed banana (about 3 medium bananas)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips- I used regular choc chips.
- Preheat your oven to 325F (160 C) and grease and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, mix together the melted butter and sugars until fully combined. You can either use a whisk or an electric mixer with the paddle attachment.
- Add in your mashed bananas followed by the eggs, yogurt, and vanilla.
- Once all of your wet ingredients are mixed together, fold in the dry ingredients. Then, fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and spread it even. Sprinkle extra chocolate chips on top if you like.
- Bake for 1 hour or until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
Jenna has some great ideas over on this post about how to quickly ripen bananas. What I normally do is as I get bananas that over ripen- I peel them and add them to a ziplock in the freezer. You can use them for banana bread or smoothies as you need them.
If you’re looking for a more shortbread type of cookie this recipe needs to be your go to! It almost broke the internet last year when it was first posted! You can find the original recipe here at bon appetit.
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces (254g)
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate) 170g
1 large egg, beaten
Demerara sugar (for rolling)
Flaky sea salt
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.
Preheat oven to 350°F (180C). Line a rimmed baking sheet with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.
Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
When it comes to desserts I am your baker- sign me up, put my name on it, call your friends. While I’m not a huge fan of actually eating dessert I love baking! Cookies are definitely my strength- I’ve perfected them over the past 10 years or so. Here’s the link for my Famous Choc-Chip Cookies if you’re looking for a tried and true recipe that is amazing!
I tried these cookies out the other night- they were good- not great, but good!
If you’re looking for something a little different I recommend giving these a try! The recipe is below- it comes from Sam Adler at
Chocolate Chunk Coffee Cookies
- Prep Time: 75 mins
- Cook Time: 15
- Total Time: 90 mins
- Yield: About 2 dozen cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 2 teaspoons ground coffee or sub instant coffee (I cut open a nespresso pod for this)
- 1 teaspoon vanilla
- 2 teaspoons black coffee, can be instant!
- 2.5 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups chocolate chunks or chips
- Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
- Add in the whole egg and then the yolk, and mix.
- Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.
- Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
- When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.
- Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
- Chill the dough for an hour or up to overnight.
- Preheat your oven to 350° F/180° C
- Separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.
- Bake for 15 minutes. The cookies are done when the edges are golden brown.
I’m not going to say this banana bread is super healthy and you should eat it every day… but on the scale of banana breads where most are loaded with sugar and white flour this is at least a few steps away from sugar oblivion!
After Greg commenting at the look of the bananas sitting on our kitchen bench I decided to quickly whip up some muffins or banana bread. After a quick scan through the below recipe I knew I had everything to make it so away we went!
Healthy Banana Bread!
Original recipe comes from Cookie and Kate
- ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil (I used extra virgin olive oil)
- ½ cup honey or maple syrup (I used honey)
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water (I used milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices. (I used dark chocolate chunks)
- Preheat oven to 325 degrees Fahrenheit (165 degrees celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
One of the most common pureed foods I make for Ava is pureed pear. I generally mix it with yoghurt, or banana pieces at the time she’s eating it. Sometimes I’ll just pop the pureed pear in the microwave for 20 seconds and add a few dashes of cinnamon. My 7 year old niece, Mia, loves this for a snack as well! Which is great because it’s super healthy and way better than a piece of chocolate or bag of chips she would normally have!
Most of the purees I make I use my my Bellini Stick Mixer from Target! For only $29 AUD, it was a fantastic investment
The recipe is really simple for this puree! All you need is 5-6 pears.
Peel and chop the pears and place in a microwave safe container.
Place in the microwave for 6-8 minutes until a knife can pierce the flesh without pressure.
Transfer the pears to the container for the mixer and puree until smooth!
I like to add in Blueberries, Banana or Pureed Apple at this stage.
Transfer to your containers and squeeze packs and freeze for 2-3 months!