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Tag Archives: chocolate chips

Double Chocolate Banana Bread

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You know, I could share a banana bread recipe on my blog every day for 22 days straight. That’s how many recipes I’ve made (worth sharing-I’ve made more that aren’t) that I haven’t posted on my blog yet.  In fact, I think I will pick a few of my favorites and share them this summer. I have them all on my Facebook page, but I think the best ones should also be available on my blog!

I cut this with a really cruddy knife-if you cut it with a sharp one your slices with be so gorgeous. The texture on this bread is outrageous.

This particular banana bread is so different and so delicious, I had to share it right away.  It is so moist, almost fudgy, with a great balance of chocolate and banana flavor.  The chocolate chips stay soft, perhaps from the moisture in bread, and this adds to the fudgy texture.  We enjoyed this bread so much that Dennis and I ate the entire loaf ourselves.  Usually we will each have a small slice and then I’ll bring it to work and give the rest away.  I was so not willing to share this one, and neither was Dennis.  Be forewarned, you may want to make this in secret so that you don’t have to share either. :)

Double Chocolate Banana Bread

Printable recipe
Printable recipe with picture

1 1/2 cups (6 ¼ oz) all-purpose flour
1/2 cup (1 ½ oz) Dutch process cocoa (Hershey’s Special Dark works great)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup ( 7 oz) granulated sugar
2 large eggs
1/3 cup vegetable oil
1 1/4 cups (12-14 oz) mashed overripe bananas (about 3)
1 teaspoon vanilla extract
1 cup (6 oz) semisweet chocolate chips

Preheat oven to 350F. Spray the bottom of a 8×4 inch loaf pan with cooking spray; set aside.*

Sift together flour, cocoa, baking soda, and salt into a small bowl, stir well, and set aside. In a separate medium bowl, whisk together the sugar, eggs, and oil until well combined. Whisk in the banana and vanilla until incorportated, then add the flour mixture and stir in just until moistened. Stir in chocolate chips and spread batter into prepared pan.  It will be quite full, don’t be alarmed.

Bake 60-70 minutes (mine needed a full 70 minutes) or until toothpick inserted in center comes out clean. Immediately remove from pan; cool completely on wire rack.

*I used a Williams Sonoma Goldtouch pan, which releases baked goods very easily, so you may need to grease your loaf pan very well or even use Miracle Pan Release if your pan isn’t nonstick, otherwise you may have a disaster on your hands when you try to get the loaf out.

Recipe source: The Sisters Cafe

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Dixie Pie


This is one of the pies my friend, Teri, and I made during our pie-palooza, which is why the pie pictured is so small.  We made each recipe into two small pies so each of us could have one to keep.

This pie was the most popular of the four we served before a Bible study at her house that night.  It was gone in a flash!  It’s similar to a pecan pie, but it has chocolate chips (or raisins, if you prefer) and coconut in it too, so it’s even richer.

Which brings me to the reason I’m sharing it with you now instead of back in July, when we made it.  Something this rich is what I deem a winter holiday dessert, and it certainly fits the bill!  It would be a great addition to your Thanksgiving and Christmas spreads.

*Note:  I cut this pie when it was still warm, hence the gooey runniness.  It will set up nicely if you give it time!

Dixie Pie

Printable recipe
Printable recipe with picture

1 9-inch pie crust
3/4 cup chocolate chips or raisins
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1-2 teaspoons cinnamon
1/2 cup chopped nuts
1/4 cup flaked coconut
Whipped cream, for serving

Bake pie crust at 450 degrees F for 10 minutes; remove to cool on a wire rack and reduce oven temperature to 350.

If using raisins, place in a saucepan, cover with water, and bring to a boil. Remove from heat and set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir Raisins, coconut, and nuts into creamed mixture ( mixture will appear curdled). Pour mixture into crust, and bake for 30-35 minutes or until set. Cool completely, ideally 6-8 hours to allow it to completely set up, before serving. Serve with whipped cream.

Recipe Source: adapted from Desserts In My Kitchen

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