This is one of my go-to recipes when I have a few bananas lying around that have past their prime.

Every time I make this the house smells amazing… forget scented candles, nothing tops the aroma of freshly baked bread, and the fact that you are able to consume it is a bonus!

My youngest who doesn’t even like bananas can’t pass a slice of this up, probably because it’s loaded with chocolate chips and walnuts… yeah, how bad can that taste!

Trust me, you’re gonna love this one!

I would like to thank Heather R. from for trying out my chocolate chip banana bread recipe. After reading Heather’s post, I ran to the kitchen to double check the size of the pan I used for this recipe and it turns out I made a mistake. Sorry guys!

Errata: The pan used for the loaf was actualy a Danish loaf pan which mesures 12 x 4 x 2.5

Also, a big thanks to Cari Snell from for featuring this post as the lunchtime snack of the week!!

Thanks Cari!

Chocolate Chip Banana Bread
A.K.A “Best Ever Nana Bread”

1 stick of unsalted softened butter
1 cup sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon maple extract
1/8 teaspoon banana extract
1 cup roughly chopped walnuts
1 cup dark chocolate chips

Preheat oven to 350 degrees F. and butter a 9x5x3 12x4x2.5 loaf pan.

Cream butter and sugar until fluffy, add the eggs one at a time and mix until combined.

Sift dry ingredients together and set aside.

In a small bowl combine the bananas, sour cream and extracts. With a fork mash the bananas into the the sour cream and extracts then stir until evenly combined.

Alternate adding the mashed banana mixture and dry ingredients into the batter mixing on low, just until combined in three batches. With a wooden spoon stir in the chopped nuts and chocolate chips.

Pour into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.

Bookmark and Share


Black-Bottom Banana Cheesecake Bars

This morning I came across an article that caught my eye as I logged in to check my email…When a Deal Isn’t Really a Deal, which I thought was very appropriate for this post.

I love how Ricky described it in The Sublease episode of I Love Lucy: “They’re trying to make us look at this thin’ through a sweater.” Which Lucy kindly translated: “Oooooh! You mean they’re are trying to pull the wool over our eyes”.

Well, within the article there was also a reference to a study Costco Customers are Irrational.

Now, let me tie this in…

1. In my personal experience I’ve found that Cake Mix sales at the grocery store are usually pretty good deals. I’ve been known to walk out with “massive amounts” of them at a time.

2. Bulk fruit can be a good deal only if you are sure you will be able to consume it all, before it has to be thrown out.

So what do you do when you have massive amounts of cake mix sitting in your pantry, and no one has seemed to pay any attention to all those bananas you bought over the weekend? Easy… you make this yummy, supper easy dessert.

Black-bottom Banana Cheesecake Bars

Black-bottom Banana Cheesecake Bars
adapted from Cake Mix Cookies by Camila V. Saulsbury

1 18.25 ounce package devil’s food cake mix
3 8oz packages cream cheese, softened
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 cup miniature semisweet chocolate chips
1 cup mashed ripe banana, about 2 large bananas
1 cup confectioners’ sugar
1 1/4 teaspoons vanilla extract
1/4 teaspoon maple extract

Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan).

Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.

In a large bowl place the cake mix, 4 ounces of the softened cream cheese, 1 egg and the melted butter.

Blend with an electric mixer on low speed for 2 minutes until well blended. Stir in the chocolate chips. Press the mixture into the bottom of the prepared pan, and bake for 15 minutes.

While the crust bakes, in a medium bowl place the remaining cream cheese, mashed banana, 1 cup powdered sugar, the vanilla and maple extracts. Blend for 2 minutes with the electric mixer set on medium speed until blended and smooth. Add the remaining 2 eggs, one at a time being careful not to over mix.

Spread the cream cheese mixture evenly over the chocolate crust.

Bake for 25-28 minutes or until just set. Transfer the pan to a wire rack and cool completely. Refrigerate at least 2 hours before serving, I prefer to keep it in the fridge overnight.

Black-bottom Banana Cheesecake Bars

C’est Magnifique!

{ 1 comment }