Simple Sunday: Chocolate Banana Bread

Easy as a Sunday morning is my constant life goal. Not that I'm avoiding hard work or complex life situations- bring it on! But sometimes you just need simplicity. Like right now I want to be in bed, drinking a chai latte and doing the Sunday crossword with my boyfriend with our dog at our feet. The simple life.

This Sunday series will be filled with delicious, easy, go-to recipes that won't aggravate you on a Sunday. They will fit right in with Sunday living. And we are kicking it off with Chocolate Banana Bread. It takes regular banana bread just a simple step forward and you can use this bread as a brunch side, a dessert with vanilla bean ice cream or even make it into french toast!

Chocolate Banana Bread

Fridge:
1/3 cup sour cream
1/4 cup butter, melted
1 egg

Counter:
3 overripe bananas

Pantry:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract (or banana extract if you have it on hand)
1/4 cup coconut oil, liquid form (you can microwave for 15 seconds if solidified)
1/2 cup cocoa powder, unsweetened
1/2 cup semi sweet chocolate chips, mini or regular
canola oil spray or butter for pans

Tools:
2 large mixing bowls
1 whisk
1 spatula
1 9x5 inch bread pan
Electric hand mixer

Preheat oven to 325 degrees.

In one bowl add the bananas, cooled melted butter, both sugars, egg, sour cream, vanilla extract and coconut oil. Using electric mixer- mix together well.

In the other bowl add flour, baking powder, baking soda, salt, and cocoa powder. Mix together well.

Using your spatula, slowly mix the dry ingredients into the wet ingredient bowl. Add the chocolate chips and mix until just incorporated.

Spray your bread pan with canola oil spray and pour the batter into it. Place into the oven and bake for 50 minutes to an hour- checking after 40 minutes. I like to turn my bread around half way to ensure even baking.

Remove from oven when top feels spongy and light to the touch. Allow to cool (if you can!) for 15 minutes before slicing. Enjoy! xo

Chocolate Peanut Butter Banana Cream Pie

Ok I know it's been practically an entire season since I've last blogged. We have had all the major holidays, our first blizzard and it's a brand new year. I get it- I am a slacker. I own it. I apologize to my blog fans. I love you. Mean it. Seriously though- I do mean it- you're the reason I do this. I just needed a little "me" time. I have done a lot of cooking and eating during this period of moi- let's call it research- so hopefully it reflects in my posts. Thank you for your patience!! 

I made this pie last week because for some reason my boyfriend and I have been on a pie kick. We have made a new pie or dessert pretty much every week and we stuff our faces with it- and sometimes (rarely) we share. This pie was shared and a hit amongst friends and family. And I must say- it was pretty darn good. It is really easy and requires no baking- can't beat that for such a luxuriously delicious outcome. Try it out and let me know what you think! 

Chocolate Peanut Butter Banana Cream Pie 

Fridge:

4 oz cream cheese (1/2 pkg), room temperature 

1 1/4 cups heavy cream plus 2 tbs 

Counter:

2-3 bananas sliced (I used 2 but would use 3 next time) 

Pantry:

1/4 cup honey roasted peanuts, minced

1 cup or approx 6 oz semi sweet chocolate chips 

1/4 cup light brown sugar 

3 tbs white sugar

1 tsp vanilla extract 

1 1/2 cups creamy peanut butter 

Pre-bought Oreo cookie crust* 

Tools:

3 bowls, one microwaveable 

Electric hand mixer 

Spatula 

In one bowl add light brown sugar, cream cheese, 2 tablespoons of heavy cream and peanut butter. Mix until completely combined. It will be thick. 

In second bowl add 1 cup of heavy cream, vanilla extract and 3 tbs of white sugar. Mix until soft peaks form- about 3 to 5 minutes. Using the spatula- slowly fold the whipped cream into the peanut bowl mixture. Set aside. 

In microwaveable bowl add the chocolate chips and 1/4 cup of heavy cream. Microwave for 30 second increments, stirring every time, until the chocolate is smooth and melted. Be careful not to overcook the chocolate. Use 15 second intervals if you need to.

Lay the sliced bananas into the bottom of the Oreo crust. Layer until all bananas are used up. Sprinkle bananas with chopped honey roasted peanuts. 

Pour the chocolate layer on top of the bananas and peanuts. Use the spatula to smooth out and cover all the bananas. 

One covered in chocolate- pour the peanut butter mixture over the top. It will be a high pie- so pile it all on there. 

Refrigerate the pie for at least 4 hours. I even like to freeze mine for 20 to 30 minutes before I cut into it for easier/cleaner cutting. Serve with whipped cream or vanilla ice cream. It's so delicious!! Craving it as I type this up. Enjoy! Xo

*I bought my Oreo crust because I was in a time crunch- but it's super simple to make. Take 25 Oreo cookies -no need to remove filling- and process them until small sandlike crumbs. Add 6 tbs of melted butter and mix together well. Firmly press the cookie crumbs into your pie dish. Refrigerate for 45 minutes to an hour. Ready to fill!