Chocolate Chocolate Chip Banana Bread

Oh boy, this chocolate banana bread is amazing!!! We ate it for breakfast and we ate it for dessert - it is just yummy-ness. 

I found this banana bread recipe on the blog Two Peas and Their Pod. Here it is word for word:

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas  (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature <I used 2 eggs>
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided

Directions:

1. Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

No Bake Crispy Chocolate Peanut Butter Bars

 

 

These are yummy, the ingredients are simple, and there is no baking required. Need I say more? Super tasty dessert that we all loved! 

 

Recipe is from the blog The Big Man's World:

Ingredients:

• 3 to 3 1/2 cups crispy rice cereal <I used "One Degree" Brown Rice Crisps>
• 1 1/2 cups chocolate chips 
• 1 cup peanut butter can substitute for sunflower seed or soy nut butter <I used 1/2 cup almond butter and 1/2 cup peanut butter>
• 1/2 cup maple syrup
• 1/4 cup coconut oil can sub for grass fed butter

Directions:

1. Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
2. Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
3. Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish <I use a piece of parchment paper over the top of the mixture to REALLY push the bars down so they are compact and even> and refrigerate until firm (at least an hour). Remove and cut into bars.