Posts Tagged ‘banana


Frozen Banana Bon Bons

I would like to introduce you to my new obsession…frozen banana bites coated in chocolate.  You cannot imagine how good these are.

I meant to post these treats two years ago.  Yup, TWO years ago.  Pathetic.  We usually have these in the summer and it seems the summer flies by in the blink of an eye and I neglect to post this year after year.  And again this summer zipped on by and here I am on Labor Day weekend finally getting around to it.  Oiy.

Anyway, back to the goodies.  Thick slices of banana coated in dark chocolate and then frozen for a few hours.  The banana becomes similar to ice cream, you would think you are eating banana ice cream!  In this photo above (2 years old) I topped each banana with chopped nuts.  Lately I have not been using the nuts, just leaving them a little naked and they are equally outstanding.  I simply don’t have time for that extra step anymore.

If you like banana and you like chocolate and you love having a cold treat on a hot day I guarantee you will absolutely love these.  And since the summer is coming to a close please give these a try soon.  You won’t regret it.

Here’s what you will need…

1 Banana, not too ripe (preferably cool from the fridge)

4 oz melted chocolate ( I use 60% or 70% cacao)

chopped nuts (optional)

2 forks

cookie sheet

parchment paper


Remove banana from fridge, peel and remove any of those stringy things on the sides.  Cut the banana into large chunks (about 1/2 inch thick).  Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don’t prick the banana).  Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate.  (If you are using the nuts you would put them on the top now).  Lay the banana bite on the cookie sheet.

Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours.  Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Hurry up and make these – the summer’s almost over!

*The banana does end up making the chocolate a bit mealy after the 8th or 9th piece.  If you want to make more just clean out that chocolate and start over with a new 4 oz bar.


Coco-Nana Bread

Life with a newborn has been challenging, to say the least. I barely have time to eat anything, let alone actually cook.  It has become essential that I have some type of bread/loaf such as this one on hand everyday so I can just slice a piece and eat it with one hand.  If not I would wither away to nothing, running on fumes.

I wanted something a bit different and this loaf fit the bill. Also, it had alot of chocolate in it, something I have grown frighteningly dependent upon lately.  Did I love this bread?  Not exactly.  But I did like it and it actually grew on me…I liked it more and more as the days went on.  It is rich and dense yet very moist.   And quite filling – like a meal.  And when you don’t have time to eat meals anymore you become thankful for a slice of chocolate banana bread that will fill you up and provide some comfort as well. 

Here’s what you will need to make one loaf…

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Cut yourself a nice thick slice and enjoy! 

Recipe courtesy Dorie Greenspan


Banana Walnut Chocolate Chunk Cookies

Cookies, good cookies, make me so incredibly happy.  Deliriously happy.  I think they are a perfect treat.

I have been making these particular cookies for several years now.  Every time I have that craving for a delicious cookie this is the recipe I reach for over an over again.  Why?  Because they are a wondrous combination of all that is good in this world.  First, chocolate.  Enough said.  Second, nuts.  I love the chocolate and nut combination.  Lastly, the surprise ingredient…bananas!  It is this trifecta that knocks these cookies out of the park. 

When biting into these babies you are almost confused whether or not you are eating a cookie or a banana bread.  It’s got a hint of banana bread taste with the texture of a cookie.  Perfection! 

As far as cookies go, I’m a crunchy girl.  Not overly crunchy, but I do love the outside edges to have that amazing crispyness while the inside is still soft.  To me, that is the perfect cookie texture. And that is exactly what you get with these . 

Every time I make these cookies the first few bites are spent with me moaning and rolling my eyes into the back of my head.  That’s what these cookies do to me.  I think my husband is slightly jealous. 

Here’s what you will need to make about 30 cookies… 


1 cup all purpose flour 

1/2 cup whole-wheat flour 

1 teaspoon coarse salt 

1/2 teaspoon baking soda 

3/4 cup (1 1/2 sticks) unsalted butter, softened 

1/2 cup granulated sugar 

1/2 cup packed light-brown sugar 

1 large egg 

1 1/2 teaspoons pure vanilla extract 

1/2 cup mashed bananas (about 1 1/2 medium bananas) 

1 cup old-fashioned rolled oats 

8 ounces semi-sweet chocolate, coarsely chopped into 1/4 inch chunks 

1/2 cup coarsely chopped walnuts, toasted 


Preheat your oven to 375 degrees. 

Whisk flours, salt and baking soda in a small bowl, set aside.  Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy.  Reduce speed to low and add the egg and vanilla.  Mix until combined.  Add  in banana.  Add the flour mixture a little at a time until just combined. 

Turn off the mixer.  At this time add the oats, chocolate and walnuts to the bowl.  Turn the mixer on very low just to mix the final ingredients into the batter.  Literally I only let it mix for about 4 or 5 turns of the paddle.

Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on  your oven.  I would check in on them after about 16 minutes, just to be safe.

Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks, just like this… 



Use all the self control you can muster to allow these things to cool before eating or else you will burn your precious tongue.  I say this from experience.

Thank you to Martha Stewart for this recipe.  You are a cookie genius.



Banana Pecan Pancakes


Pancakes are such a treat for me in the mornings.  I rarely make them.  But when I do decide to make pancakes I go all out.  None of this ‘pancakes out of a box’ nonsense.  Making them from scratch isn’t all that difficult and the payoff is worth it.  These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy.  They don’t lay in your belly like led.  They are light. 

Yes, it is a bit more time consuming to prepare the batter from scratch, I know.  But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days!   If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days.  If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes.  First, I decreased the amount of sugar by half.  I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough.  Also, I added 1 tablespoon of chopped pecans.  I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup.  Please, treat yourself to some exceptional, pure maple syrup.  It really makes a difference.  I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes. 

Here’s what you will need for approximately 6 servings…


2 cups buttermilk

3 eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1  1/2 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)


In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle.  Cook until golden.

Serve with some warm pure maple syrup.  Enjoy your morning treat!




Whole-Wheat Banana Nut Bread

I really enjoy making quick breads such as this one.  I find them extremely comforting and once they come out of the oven I always feel I’ve made something substantial.  This particular bread is quite healthy because it’s made with whole wheat flour as opposed to white flour.  The bananas provide a substantial and sustainable boost of energy and the walnuts are an excellent source of protien and are rich in fiber and antioxidants.  So there is absolutely no feeling guilty about enjoying this bread!  Just try not to eat the whole thing in one sitting…

The only planning in advance you need to do is buying the bananas and letting them sit on your counter for a few days until they are good and dark….very dark.  Over ripe.  I’m a bit picky with my bananas if I’m just peeling one and eating it.  It must be yellow, preferably with no spots at all.  But when you are making a banana bread, the blacker the better.  They become super sweet and moist.  And that keeps the bread very moist.

A slice of this bread is great for breakfast or a snack anytime of day – and, honestly you don’t even have to toast it.  It’s pefect plain, however, if you are so inclined, feel free to toast up a slice and slather it with some cream cheese or butter (or not for those keeping things on the healthy side).  Either way, I promise you that your home with smell intoxicating while this is baking in the oven!

This recipe makes one loaf.  Here’s what you do…

1 1/2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, room temperature

3/4 cup sugar

2 large bananas, mashed, very ripe

2 eggs

1/2 cup chopped walnuts

Preheat oven to 350 degrees.  Grease and flour a standard loaf pan (I use a Pyrex).

In a medium bowl stir together the flour, baking soda and salt.  Set aside.  In a large bowl beat together the butter and sugar until blended.  Beat in the banana, then beat in the eggs until completely mixed.  Add the flour mixture into the egg mixture in three additions, being careful to not overmix.  Stir in the walnuts with a spatula just until blended.

Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.

This recipe is adapted from a Williams Sonoma cookbook.


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