Chocolate Chip Banana Streusel Bread

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Banana bread has always been one of my favorite sweet breads to make. I buy bananas often, especially these days since my they are one of my son’s favorite fruits. They ripen quickly, and when one starts to get overly ripe I stick it in the fridge. Once I have about three or four very ripe bananas, I bake banana bread.

A few years ago I went through a phase where I started adding chocolate chips to a lot of my baked goods like pancakes and sweet breads. Once I tried banana bread with chocolate chips, there was no going back for me. So now I almost always make my banana bread with chocolate chips. I recently added a streusel topping to my go-to chocolate chip banana bread recipe for something a little extra special—and it turned out great!



Yield: 2 Loaves

Prep Time: 20 minutes, Bake Time: 1 hour



1 ¼ cups sugar

½ cup (1 stick) butter, softened

2 large eggs (at room temperature)

3-4 medium ripe bananas, mashed

½ cup milk

1 ½ teaspoon vanilla extract

2 ½ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup semi-sweet chocolate chips

Streusel Topping:

1/3 cup brown sugar, packed

¼ cup all-purpose flour

½ teaspoon cinnamon

2 tablespoons cold butter

½ cup chopped walnuts



1. Heat oven to 350°.

2. Grease 2 loaf pans using cooking spray. 8” or 9” pans will work.

3. Beat the sugar and butter together in a large bowl using a mixer.

4. Add the eggs and beat until well blended.

5. Add the mashed bananas, milk and vanilla extract; beat until smooth.

6. In a medium bowl, use a wooden spoon to stir together the flour, baking soda and salt. Add this dry mixture to the wet mixture and mix just until combined.

7. Fold in the chocolate chips.

8. Pour the batter into the greased pans and set aside.

9. Prepare the streusel topping: In a small bowl mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture is crumbly. Stir in the walnuts. Sprinkle the mixture evenly over the batter.

10. Bake the bread on the center rack of the oven for 1 hour, checking after 50 minutes. To test the bread, insert a toothpick in the center and make sure it comes out clean.

11. Remove from oven and let the bread cool in the pan for 10 minutes. Then remove the bread from the pan and place it on a cooling rack. Let the bread cool completely before cutting.

12. Wrap tightly and store at room-temperature for up to 4 days or refrigerated for up to 10 days.





(C) 2014 Pocketful of Motherhood and Hannah Bollinger

Chocolate Crinkle Kiss Cookies

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I love baking Christmas cookies, and last year I added these chocolaty cookies to the mix. If you like chocolate with a little hint of mint on top then you’ll love these! I have yet to make them again this year so I only have the above picture from when I made them last year. They do take a little time to make, but they are worth every minute spent in the kitchen.

Happy baking!!!


Chocolate Crinkle Kiss Cookies


2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 cup powdered sugar

Hershey Candy Cane Kisses


1. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.

2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla. Stir the flour mixture into the sugar mixture. Place plastic wrap over bowl and refrigerate the dough for at least 2 hours.

3. Meanwhile, unwrap Hershey kisses and place them in a small bowl. Freeze them until ready to use. VERY IMPORTANT! The longer you freeze them, the less likely they are to melt when you place them on the warm cookies.

4. Preheat the oven to 350°F.

5. Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside.

6. Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on the baking sheet. Bake for 11-13 minutes, until the cookies crackle and start to look cakey.

7. Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer immediately just until chocolate is set and no longer shiny. Remove from the cookies from freezer and allow them to cool completely.

Source: Baker Girl



Many Blessings,

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Special K Dessert Bars

special k bars blog dispThese are one of my favorite no-bake treats, so no heating up the oven—A nice perk during the warm summer months. A wonderful family that I used to nanny for during my college days shared the recipe for these yummy dessert bars with me, and I’ve been making them ever since!

special k bars cerealStart off by putting 6 cups of Special K cereal in a bowl; Then set it aside.

special k bars sugars

Next, melt the sugar and Karo syrup in a saucepan over medium-low heat, just until the sugar dissolves. This takes about 5-8 minutes.

special k bars peanut butterRemove the pan from the heat and stir in the peanut butter.

special k bars wet and dryAdd the peanut butter mixture to the cereal and stir just until everything is combined.

special k bars packed

Pack the cereal mixture into a greased 13x9x2 dish. I grease mine with cooking spray.

special k bars db

Onto the topping! Melt together the chocolate chips and butterscotch chips in a double boiler until creamy.

special k bars doneSpread the chocolaty mixture evenly over the bars. Let the bars cool until the chocolate starts to harden {usually a few hours}. Helpful hint— If you can’t wait that long {like me!} then stick them in the fridge for a little bit and the chocolate will harden quicker.

special k bars completeCut into 24 bars and enjoy this special, sweet treat!!!


Many Blessings,

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