Chocolate Chip Banana Nut Bread


1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed very ripe bananas (about 2)

2 eggs, slightly beaten

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

DSC01736Preheat oven to 350 degrees.  In a large mixing bowl, blend the first five ingredients:

flour, sugar, baking powder, salt and baking soda

DSC01738In a separate bowl, mash the bananas with a fork.  Add the applesauce.

DSC01739Beat the eggs separately.  Add it to the banana mixture.

DSC01740Blend it with the dry ingredients.

DSC01741In this variation of our original banana bread recipe, we decided to add chocolate chips and pecans.

Fold in to the bread batter.

DSC01742Prepare a large loaf pan by greasing with shortening or cooking spray.  Pour batter into the loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center comes out clean.

DSC01743Remove from the oven and allow to cool before cutting.

Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!



1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans


2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

Bread Pudding with Warm Caramel Sauce

Megan had a great idea for this weeks blog, bread pudding!  We always save the heels of bread in the freezer.  We were getting an over-abundance of them, so this is a great way to use them up.


2 cups milk

1/4 cup butter

3 eggs

1 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla

3 cups stale bread, torn into pieces

1/4 cup pecans, chopped

1/4 cup dried cranberries

Caramel Sundae Topping

Whip Cream

 Preheat the oven to 350 degrees.  Warm the milk in a saucepan over medium-high heat.

Add the butter and leave on the heat just until the butter is melted.

Add the eggs, sugar, cinnamon, nutmeg and vanilla to a bowl.  Mix with an electric mixer or a wire whisk.

Add the milk and butter to the egg mixture and mix well.

Spray an oval casserole dish with cooking spray and add the torn bread.

Pour the warm custard on the bread.

Press the custard into the bread to make sure it all soaks in.  Leave for 10 minutes.

Sprinkle the pecans and dried cranberries over the top.

Place in a pre-heated 350 degree oven and bake for 50 minutes.

Warm the caramel sauce in the microwave for a few seconds.

Serve warm with whip cream and caramel drizzled over the top.

Sooooo yummy!!!