Chocolate Peanut Butter Banana Cake — the chocolate peanut butter gallery. These days, my cookbook collection is made up of 60+ gloriously tasty books, but it all started with my very first cookbook purchase: a used thrift-store copy of Mrs. Field’s Best Ever Cookie Book. Many years after purchasing it, I can say that this has been one of my favorite and most-used baking books. My pupils change into heart shapes whenever I read it – swear. This recipe only stands to make me love it more. This cake is moist, full of banana flavor and includes added banana slices within layers of chocolate frosting. It is everything you’d want a banana cake to be – with one exception: there was no peanut butter! So I made a peanut butter icing to fill it with and forewent – is that a word?
The only reason I don’t make this cake on a regular basis is that it takes a little thought to prepare for it- that is, if you’re as picky about the state of your bananas as I am. If you don’t believe me, you can read Lunch Studio’s opinion. Enjoy! Make the Cake 1. 5. 8. Double Chocolate Loaf with Peanut Butter Cream Cheese Spread. Every time my husband and I play the lotto (which is hardly ever), we convince ourselves we’re going to win it. We usually only buy a ticket when the jackpot is huge after rolling over a few times, but we don’t let the decreased odds stand in the way of our daydreaming. We’ll pay off our student loans! We’ll build an extension on our house! Hell, we’ll knock down the house and just build a bigger and better one!
You get the idea. Well, I might not have won the lotto, but I did get a visit from the Fairy Hobmother after entering the contest over at Eat Like a Girl’s blog. . Double Chocolate Loaf with Peanut Butter Cream Cheese Spread adapted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito Makes one 9 x 5-inch loaf The authors suggest slicing this and eating it plain, or toasting it and spreading with a bit of butter, cream cheese or, of course, this peanut butter cream cheese spread.
Email this post Print this post Tagged as: Cakes. Super moist banana bread, two ways. I haven’t been hurting for a good banana bread recipe (I LOVE my mom’s), but I have an insatiable itch to try new recipes. Always. I just can’t help it. I’ve heard good things about banana breads with sour cream in them. After trying this method, I can say that every good thing I heard was true. The sour cream keeps this bread moist for days. While I was trying a new recipe, I thought I might as well divide the recipe into two and flavor them differently. For the second, I added cinnamon and nuts, since so many people enjoy that classic combination. What can I say? Super Moist Banana Bread – Two Ways 6Tbsp butter, softened½c brown sugar½c sugar3 ripe bananas, mashed well1c sour cream or plain yogurt1 tsp vanilla1 tsp almond flavoring2 eggs¼tsp salt2tsp baking soda2¼c flour6Tbsp butter, softened½c brown sugar½c sugar3 ripe bananas, mashed well1c sour cream or plain yogurt1 tsp vanilla1 tsp cinnamon2 eggs¼tsp salt2tsp baking soda2¼c flour1c chopped walnuts or pecans.
Chocolate Avocado Pistachio Cake with Avocado Crème Anglaise [recipe] “Avocado.” Normally, the first thing you think of (if you’re not abnormal like me) is guacamole. Then there are slightly unusual people like me who do nothing but slice it up, sprinkle it with salt and hot cock, and eat it straight. With chopsticks. See, in most situations, avocado is usually eaten raw. No one ever really thinks to cook an avocado (except for that one restaurant from which I have banned myself, whose Avocado Eggrolls are the only reason I could ever permit myself to go back there), let alone bake with one.
No one, that is, except for a few hundred TasteSpotters who have submitted everything from an appetizer of Avocado Tempura to baked desserts like Avocado Chocolate Cake. (p.s. Chocolate Avocado Pistachio Cake with California Avocado Crème Anglaise Serves 8 Chocolate Avocado Pistachio Cake Ingredients Chocolate Avocado Pistachio Cake Directions Preheat oven to 300oF. Increase oven heat to 350oF. Avocado Crème Anglaise Crème Anglaise Ingredients Crème Anglaise Directions: Pumpkin Bread with Streusel Topping « Love People. Like Things. Have you heard the good news?? The year long canned pumpkin shortage is officially over.
I think some of the grocery stores in Greenville haven’t gotten the memo- it’s still pretty hard to find. I definitely stock up when I find it, and probably look like the crazy pumpkin lady making her way through the grocery store. Thankfully, this bread recipe only uses one can. This recipe is adapted from my dear friend Megan’s recipe and the streusel topping I added makes it extra yummy. I call it bread, but it’s more like cake. Pumpkin Bread 3 1/2 cups flour3 cups sugar1 tsp. ginger, nutmeg, cinnamon, ground cloves1 1/2 tsp. salt2 tsp. soda2 cups pumpkin (1 small can)1 cup oil4 eggs5/8 cup water (1/2 cup + 1 Tbsp) Preheat oven to 350 degrees. Streusel Topping 1/4 cup butter, softened1/2 cup brown sugar1/2 cup oats1 tsp cinnamon1/2 cup chopped nuts Mix streusel ingredients in a small bowl. UPDATE (11/20/10): I made these into muffins! Like this: Like Loading... Chocolate Banana Cake.
My husband always says that I have a tendency to buy too much fruit, it's true and I don't know why I pick them compulsively and then end up with ripe fruit screaming for help. This week, I had over ripe bananas sitting on my counter so that gave me an excuse to bake, and yes, I do need excuses to justify my passion. So naturally, my choice fell on chocolate banana cake. The cake is amazingly delicious, with a deep chocolate flavor. I also want to share with you some photos I took on a day out with my best friend that came from Lebanon to spend a week with us. She had already came to Paris many times, but it was her first fall here, it was actually a chance to experience a unique view of the city. Ingredients: 2 cups all-purpose flour 1 cup unsweetened cocoa powder 1 ½ tsp baking powder ½ tsp sea salt ¼ tsp baking soda 1 Stick (8 tbsp) unsalted butter, at room temperature ¾ cup sugar ½ cup (packed) light brown sugar 2 large eggs 2 ripe bananas, mashed ¾ cup buttermilk Bake for 30 minutes.
Avocado and Walnut Bread. It's not the first time I eat something in a restaurant and instantly think "how can I recreate this at home? ". In fact, this happens to me most of the time if I'm having something that is really nice, but at least seemingly easy to make at home. I had one of these moments after having the Burnt Orange Cafe's walnut bread with avocado, and I couldn't wait to try making my version of it.
In Finland I used to bake my own bread all the time. Somehow the flour there was easier (for me) to work with, there was more flour varieties available, and I always had fresh yeast to use for making bread rolls or other bread at home. After moving to Australia I not only mostly stopped eating bread (because I couldn't quite find rye bread I was happy with), but I also stopped baking it. This avocado and walnut bread will definitely become a new favourite of mine. Avocado and Walnut Bread(Recipe adapted from NY Times) Preheat oven to 180C and prepare a standard size loaf tin. Enjoy! Chocolate Zucchini Bread Recipe. When life gives you zucchini bake this chocolate zucchini bread and when life gives you carrots bake this carrot cake. If you are a member of Costco or other such membership warehouse clubs, you might have understood what I’m trying to tell.
For those who haven’t heard about Costco, it’s a store which sells products at low prices but at very high volume, which is usually preferred by large families and businesses. To make it more clear, if you pay $3 for 2lbs of carrots in your regular grocery store, you would be paying the same for 10lbs in Costco. Of course it’s a steal but what to do with the 5 kilos of carrots or 3 kilos of zucchini in a family of 3 adults and 1 kid? Then you might ask me, why do you buy it when you think that it’s too much. The reply would be “you haven’t met my husband yet”. So I was going through a couple of recipe sites to get some ideas and finally decided to bake a chocolate zucchini bread.
Prep time: 15 Mins Cook time: 1 Hrs 05 Mins Yields: One 8×4 inch loaf.