Chocolate Chip Cinnamon Banana Bread

Chocolate Chip Cinnamon Banana Bread

This is some awesome bread.

I came up with this recipe to get a bread that was moist and soft and very, very chocolatey.

It’s kinda rich, too.

If you prefer to have a little crunch in the middle, though, you could substitute half of the chocolate chips with chopped walnuts.

Chocolate Chip Cinnamon Banana Bread

It’s a pretty basic banana bread recipe.

All the usual suspects.

Plus the chocolate chips, and a little cinnamon for an extra layer of flavor.  I love cinnamon.

Chocolate Chip Cinnamon Banana Bread

It will look pretty wet as you’re mixing it, but that’s okay.

Chocolate Chip Cinnamon Banana Bread

Here’s the dough in the pan.

The little bit of moisture around the edge is from the baking spray I used.  I don’t usually have the patience to butter and flour a pan, so I use the baking nonstick spray that has flour in it.  Maybe not the healthiest thing in the world, but it’s easy.

I did add a piece of parchment paper to the bottom of the pan, as well, just in case.  Better safe than sorry.

Chocolate Chip Cinnamon Banana Bread

Doesn’t that look amazing?

And it smells even better than it looks.

Chocolate Chip Cinnamon Banana Bread

Like I said:  very, very chocolatey.

That chocolate in every bite is what I think makes the smoothness of the bananas and the spice of the cinnamon extra awesome.

Sometimes I eat it just like that, and sometimes with butter.  Sometimes for breakfast, and sometimes for dessert.

Either way, it’s pretty filling.

And awesome.

Chocolate Chip Cinnamon Banana Bread

Chocolate Chip Cinnamon Banana Bread

Ingredients:

3 large, ripe bananas
1/3 cup butter, melted
1 cup sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1 teaspoon baking soda
1/8 tsp salt
1 1/2 cups all-purpose flour
1 cup miniature chocolate chips

Preheat oven to 350°F and prepare a 9×5 inch loaf pan.

In a large bowl, smash the bananas with a fork until mostly smooth. Mix the melted butter into the bananas. Mix in the sugar, egg, and vanilla until combined. Then mix in the cinnamon, baking soda, and salt. Stir in the flour, 1/2 cup at a time. Stir in the chocolate chips.

Pour the batter into the loaf pan. Bake for 50 minutes to 1 hour, until browned. Cool in pan for 5 minutes, then transfer to a wire rack and cool completely.

[Note: This is a moist bread with chocolate in every bite. If you want less chocolate, and a little crunch, you could substitute half of the chocolate chips for chopped walnuts.]

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For the printable PDF version of the recipe, click here:  Chocolate Chip Cinnamon Banana Bread

Enjoy!

Roaming Rosie Signature

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Chocolate Chip Cookie in a Cup à la Mode

Chocolate Chip Cookie in a Cup

It was late at night.  I had a hankering for something chocolatey and gooey.

Solution:  cookie in a cup.

To be more specific:  chocolate chip cookie in a cup à la mode.

*drools*

Chocolate Chip Cookie in a Cup

It only takes a few minutes to mix up, and you probably have all the ingredients in your kitchen already.

Which is pretty important if you need a cookie NOW and don’t want to run to the store after dark.

Anyway, the only ingredient not pictured above is the vanilla extract.  And you could use any type of chocolate chip, although you’ll notice that I used miniature chocolate chips.  I like how they spread throughout the dough and add lots of little chunks of chocolate to every bite.

The recipe I used was Chocolate Chip Cookie in a Cup by Number 2 Pencil.  The changes I made were the mini chocolate chips and using more than a few drops of vanilla.  I love vanilla.  I used at least a teaspoon.  A generous teaspoon.  And I made it in a large “soup” mug instead of a coffee mug.

Then, when the cookie was done, I topped it with a scoop of vanilla ice cream, some chocolate syrup, and a handful of miniature chocolate chips.

Sigh…

Oh, and here’s a photo of the cookie before I added the ice cream:

Chocolate Chip Cookie in a Cup

Now:  go forth and bake!

Roaming Rosie Signature