Chocolate Chocolate Banana Bread

Before I became a stay-at-home-mom, I worked in a business office with it's own cafeteria.  The cafeteria used to make delicious, chocolate chocolate chip muffins people would vie for.  You often felt like you won the lotto if you made it to the cafeteria in the morning and one was left for you!  So, when I came across this recipe, I couldn't help but give it a try!!

This bread is a dense, chocolate, banana infused slice of yummy!  We couldn't get enough of it and the kids really enjoyed slathering on some leftover cream cheese frosting from some cupcakes we made earlier that day! 

This recipe makes 2 - 8x4" loaves, but can easily be split to make a single loaf.

Enjoy!

Chocolate Chocolate Banana Bread

2 Cups Sugar
4 Eggs
2/3 Cup Oil
2 1/2 Cups Mashed Banana (approximately 5-6 bananas)
2 Tsp Vanilla
3 Cups Flour
1 Cup Unsweetened Cocoa
2 Tsp Baking Soda
1 Tsp Salt
2 Cups ((12 oz bag) Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees and spray bottoms of loaf pans.  In medium bowl, combine sugar, eggs, and oil - beat on medium speed until combined.  Slowly beat in mashed banana and vanilla.  In a separate bowl mix together (I use a wire whisk) flour, cocoa, soda, and salt.  On medium speed, beat in flour mixture with banana mixture until just combined.  Stir in chocolate chips and then divide batter between pans.  Bake for 60-75 minutes - until a toothpick comes out clean from center.  Remove from oven, let cool in pan for 10 minutes.  Remove from pans and finish cooling on wire rack.

Frog Eyed Salad

Summer seems to still be trying to decide if it should show up in our parts, but that hasn't stopped us from having a few picnics already - even if we have to wear pants and sweatshirts!  The name for this salad might mess with a few peoples heads, but it shouldn't deter you from giving it a try!  I've made this fluffy, yummy, fruit salad for years and it's always a hit at picnics, pot-lucks, etc!

Enjoy!

Frog Eyed Salad

1/2 lb Acini Di Pepe Noodles (I buy Creamette which comes in a 1 lb Box)
1 Egg
1/2 Cup Sugar
1 Tbsp Flour
1/4 Tsp Salt
1 - 20 oz Can Crushed Pineapple, drained with juice reserved
1 - 14.5 oz Fruit Cocktail, drained
1 Cup Miniature Marshmallows (or more depending on preference)
1 Cup Heavy Cream
2 Tsp Sugar
1 Tsp Vanilla


Cook acini di pepe per package directions, drain, and set aside.  In a medium saucepan, beat egg until foamy with wire whisk.  Add sugar, flour, salt, and reserved pineapple juice - cook over low heat, stirring often, until thick and bubbly.  In large bowl, mix acini di pepe and egg mixture, cover, and chill thoroughly (at least a hour).  Once chilled, stir in pineapple, fruit cocktail, marshmallows.  In medium bowl, whip heavy cream until it starts to thicken, add sugar and vanilla, then continue to whip until peaks form.  Fold whipped cream into fruit/noodle mixture.  Cover, chill, and stir before serving (sometimes I put a few extra marshmallows or fruit on top for decoration).