Chocolate Chip Banana Bread

My favorite loaf pan manufacturer just started making the skinny Cocktail Loaf Pan that I’ve been searching for for years. Cocktail bread is traditionally rye or pumpernickel, but I like to use this pan for quick breads. One pan will make a long skinny loaf of quick bread that would normally fit in a 9x5 loaf pan. I absolutely love serving smaller slices from this size pan - perfect portion control. Here’s a recipe for chocolate chip banana bread with a touch of cinnamon and cardamom. Enjoy!

Items used to make this recipe:

(affiliate links)

• 3x14-inch tea or cocktail loaf pan https://amzn.to/3XW6CBV

• pure vanilla extract https://amzn.to/3ELpRVX

• mini chocolate chips https://amzn.to/3ENvMtu

• ground cardamom https://amzn.to/3ENvFy4

Chocolate Chip Banana Bread

makes one 3x14-inch cocktail loaf pan (or one 9x5 loaf pan)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon fine table salt

• 2-3 ripe bananas, mashed

• 1 tablespoon milk

• 2 teaspoons pure vanilla extract

• 1/2 cup white granulated sugar

• 1/2 cup light brown sugar

• 8 tablespoons unsalted butter, room temperature

• 2 large eggs

• 1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling

Directions

1. Preheat oven to 325F with rack in lower third of oven.

2. Prepare a tea or cocktail loaf pan (3x14-inch) with nonstick baking spray.

3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.

4. In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.

5. In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.

6. Add the eggs, one at a time, beating for 20 second after each addition.

7. Beat in the mashed banana mixture.

8. Add the flour mixture just until no traces of dry ingredients remain.

9. Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).

10. Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).

11. Bake on lower rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.

Notes

• If you don’t have a 3x14-inch tea/cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 65-75 minutes).

• Alternately, batter can be mixed with a handheld mixer.

• The batter for a double recipe will fit in a 5-quart stand mixer.

• This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.

• Although the photos above show these pans wrapped with insulated baking strips, I’ve concluded doing so is unnecessary for this recipe.

adapted from allrecipes

Energy Balls

Perfect for a quick breakfast or afternoon pick-me-up, these no-bake energy balls are a wonderful treat to have tucked away in the fridge. Mix all the ingredients together by hand, (or with your stand mixer fitted with the paddle attachment) and roll away while you listen to your favorite pod cast or audio book.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• chia seeds https://amzn.to/3xUpfIo

• mini chocolate chips https://amzn.to/3jdc6WS

• unsweetened shredded coconut https://amzn.to/3h9OmQH

• ground flaxseed https://amzn.to/3vYxbHj

• old fashioned oats https://amzn.to/3gYiL5F

• NutriBullet https://amzn.to/3qqx3PG

• Lily’s chocolate https://amzn.to/3A0OPgP

---

Energy Balls

makes 20 walnut-sized balls

Printable Recipe

Ingerdients

• 1 cup old fashioned oats (not instant or quick-cooking)

• 2/3 cup unsweetened shredded coconut

• 1/2 cup mini chocolate chips

• 1/2 cup ground flaxseed (see notes below)

• 1/2 cup peanut butter (or other nut butter)

• 1/3 cup maple syrup (see notes below)

• 2 tablespoons chia seeds

• 1 teaspoon pure vanilla extract

Directions

1. Combine all ingredients together and chill for about 30 minutes before rolling into balls.

2. Refrigerate in an airtight container for up to 2 weeks..

Notes

• Ingredients can be mixed by hand, but I find it easiest to use a stand mixer fitted with a paddle attachment.

• Low carb, sugar free, or carob chips may be substituted for the chocolate chips. I usually use Lily’s no sugar added chips.

• Honey or agave may be substituted for the maple syrup.

• I prefer to buy whole flaxseed and grind it myself using my NutriBullet or spice grinder.