I always say, “you can’t go wrong with chocolate”, and this simple variation of my Basic Banana Bread, was no exception. All I did was add half a cup of melted chocolate chips, but the results were gorgeous!
It’s been a long time since I shared a banana bread recipe with you, which is a shame because good banana bread is such a handy thing to know how to make. I don’t know about you, but we almost always have “just turning” bananas around the house.
Oh Wow! Can you believe that we are STILL not unpacked! My baking equipment and (much of) my ingredients have yet to see the light of day. And the photography stuff, well who even knows where that is…. *sigh* I need a cookie.
Ok, I know it hasn’t been long since I shared my recipe for Chocolate Chip Cookie Bars. However, considering the popularity of the CCC, not to mention it’s immense potential for diversity, I figured (hoped) that you’d forgive my repetitiveness… The truth is, beyond containing chocolate chips, these two cookies share little in common. The bars were thick and soft, with a slight chew. On the other hand, these cookies are much thinner and crisper, featuring a nice peanut butter flavour and a hint of banana.
So is there room in your recipe book for more than one CCC or are you a loyal, one CCC kind of person? And more importantly, have you found your ideal CCC or are you still searching for love at first bite?… I doubt I’ll ever settle down with just one, there’s just too much delicious fun in the search 🙂
Peanut Butter Chocolate Chip Cookies
1/2 cup Margarine
1/2 cup Brown Sugar
1/2 cup Sugar
1/4 cup Pureed Banana
1 tsp Vanilla Extract
1/2 tsp Apple Cider Vinegar
1/2 cup Smooth Peanut Butter (I used Natural)
1 1/2 cup All-Purpose Flour
1 tsp Baking Soda
2/3 cup Chocolate Chips
Preheat oven to 375°F.
Stir together the flour and baking soda. Set aside.
Beat margarine until soft and smooth. Add sugars and beat on medium, until light and fluffy. Beat in the pureed banana, vanilla and vinegar. Add the peanut butter and beat until thoroughly combined. Stir in the flour mixture, then the chocolate chips.
Scoop rounded tablespoons of dough and roll into balls. Place on an ungreased cookie sheet and press to about 1/4 inch thickness (the cookies grow a lot, so keep at least 2 inches apart).
Bake for 12 – 14 minutes.
Allow to cool on cookie sheet for 5 minutes before transferring to wire rack.
Makes approximately 20 cookies.
Confession: I haven’t been eating my fruit like I should. This has led to an abundance of over ripe bananas, that are just getting browner by the day. I could freeze them, but things that go into my freezer have a history of being forgotten, so I try to use that as a last resort… Banana bread is the obvious quick fix, but I’ve been in the mood to try out different recipes.
Recently, I happened upon a recipe for something called a broiled topping. It combined coconut and pecans in this buttery, brown sugar concoction that, when broiled turned into a caramelly topping. I thought it was a great alternative to frosting and was eager to give it a try and wouldn’t a banana cake be the ideal pairing? I mean banana and coconut! Common!… And so it was settled.
Now, what to do with the rest of my bananas.
Banana Cake with Broiled Topping
1 cup All-Purpose Flour
2 tbsp Cornstarch
2/3 cup Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Pureed Banana
1/2 cup Coconut Milk (full fat)
1/4 cup Non-Dairy Yogurt (I used coconut)
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1/4 cup Brown Sugar
3 tbsp Coconut Oil, melted
3 tbsp Coconut Milk
1 tsp Vanilla Extract
1/8 tsp Salt
3/4 cup Shredded Coconut (unsweetened)
Preheat oven to 350°F.
Grease and flour an 8×8 inch baking pan. Set aside.
Stir together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Set aside.
Mix the pureed banana, coconut milk, yogurt, vinegar, and vanilla until thoroughly combined.
Add the wet ingredients to the dry and beat on medium speed for about 2 minutes.
Scrape the batter into prepared baking pan and level surface.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.
Allow cake to cool for 5 minutes, in which time, prepare the topping.
Stir together the brown sugar, coconut oil, coconut milk, vanilla, salt. Add coconut and mix well.
Spread topping evenly over the top of the still warm cake.
Return cake to oven and broil on low, 4 inches from heat, for 2 – 3 minutes (watching carefully so not to burn it). Remove when topping is golden.
Allow to cool completely in pan on wire rack.
The milk is acting as both the liquid and the fat, so don’t use light coconut milk. Use full fat, canned coconut milk. Shake can well.
When I removed my cake from the oven, before topping it, the cake was quite risen. Don’t worry, it deflates as it cools (at least mine did :-)).
I found that some oil flowed to the bottom of the cake, making the bottom a little oily. I covered and refrigerated mine overnight, which seemed to allow the oil time to disappear into the cake
If you’re not as excited about the broiled topping as I am, the cake is delicious on it’s own or, perhaps, something chocolate is more to your liking.