Chocolate Chip Banana Bread

I have made chocolate chip banana bread a million times with my previous  one bowl banana bread recipe.  But I think this new chocolate chip banana bread recipe is going to be in my repeat recipes files.  I tried using whole wheat flour and greek yogurt with this new recipe.  It is so moist and wonderful.  You can't even tell that its whole wheat flour or has yogurt in it.  The taste of bananas shines in this bread.  You could add in 1/2 cup of your favorite nuts but I usually only do chocolate chips, so it is up to you.  Definitely make this chocolate chip banana bread recipe, the yogurt is the secret ingredient that makes this bread extra delicious.  Enjoy!

Chocolate Chip Banana Bread

Printable Recipe

Ingredients

½  cup  (1 stick) butter, at room temperature

¾ cup granulated sugar

2 eggs

1 ½ cups flour (I used whole wheat.)

1 teaspoon baking soda

1 teaspoon salt

2 ripe bananas, mashed

½ cup plain greek yogurt

1 teaspoon vanilla

½ cup chocolate chips

Directions

Preheat oven to 350 degrees F.  Light grease a loaf pan with non-stick spray.

In a stand mixer, cream together butter and sugar until light and fluffy.

Add eggs, one at a time.  Add vanilla, bananas and yogurt.

In a bowl, whisk together flour, baking soda and salt.

Slowly, add dry ingredients half a cup at a time to wet ingredients. 

Stir in chocolate chips.

Pour into prepared loaf pan.  Bake for about 1 hour.  (I check the bread by inserting a toothpick into the center of the bread, if it comes out clean, it is done.)

Let bread cool in pan for 10 minutes.   Turn bread out onto a cooling rack to cool completely.

Makes 1 loaf.

Double Chocolate Cupcakes

I cheated making these cupcakes and they are somewhat healthy, minus the chocolate sauce of course.  The chocolate cupcakes were easy to make with just 1 box of devils food chocolate cake mix, plain greek yogurt and water.  Can you believe that is it?  No eggs and no oil were needed at all.  The cupcakes were moist and light, similar to my pumpkin spice cupcakes (made with 1 box of spice cake mix and 1 can pumpkin puree).  I also topped these chocolate cupcakes with my homemade chocolate sauce, which is really easy to make and stores well in the fridge.  I brought these double chocolate cupcakes to my aunt and uncle's holiday party and they were a hit! 

Double Chocolate Cupcakes

Printable Recipe

Ingredients

1 box devils food chocolate cake mix

1 cup plain greek yogurt

1 cup water

2 cups homemade chocolate sauce (click here for recipe)

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mini-chocolate chips (optional)

Directions

Preheat oven to 350 degrees F. Place cupcake liners in muffin pan.

In a bowl, whisk together the box of cake mix, yogurt and water.

Fill cupcake liners halfway with batter.

Bake for about 15 to 18 minutes or until a toothpick inserted in the middle comes out clean.

Place cupcakes on wire cooling rack.  Allow to cool completely before frosting.

Warm homemade chocolate sauce in microwave if needed.

Spoon warm homemade chocolate sauce over cooled cupcakes just enough to cover the tops.  Sprinkle with some mini-chocolate chips (optional).

Allow chocolate sauce to cool and harden slightly.

Makes 24 cupcakes.

If making ahead of time, store cupcakes in refrigerator.

Chocolate Bundt Cake

This chocolate bundt cake was scrumptious especially with my homemade chocolate sauce.  I served this cake for dessert this weekend and I was told it was the "best chocolate cake".  He must be right since he ate 2 slices!  This cake was moist and chocolatey.  You wouldn't think there was greek yogurt in the cake either.  What made this cake extra special was the homemade chocolate sauce, and it was simple to make.  If you love chocolate, you will love this cake, enjoy!

Chocolate Bundt Cake

Printable Recipe

Ingredients for Cake

1 package devils food cake mix

1 tablespoon cocoa powder

1 cup greek yogurt, plain

¼ cup coconut oil

½ cup vegetable oil

3 eggs, beaten

½ cup water

2 cups semisweet chocolate chips

Directions for Cake

Preheat oven to 350 degrees F.

Lightly grease and flour a bundt pan (or other baking pan).  

In a large bowl, using a hand mixer, mix together the cake mix, cocoa powder, coconut oil, vegetable oil, eggs, and water.  

Stir in chocolate chips.

Pour cake batter into bundt pan.

Bake for 45 minutes, or until a toothpick inserted comes out clean.

Cool cake in pan for about 10 minutes.

Invert cake onto a cooling rack to cool completely.

 Drizzle cake with chocolate sauce.

Eating and Shopping in NYC - Part I

I visited my cousin, Cathy from Petite Therapy, in Brooklyn and New York City this weekend.  We spent the day shopping in SoHo on Friday and tried the new Chobani SoHo Cafe, a yogurt bar!   I tried the Peanut Butter + Jelly, which has peanut butter, jelly, grapes and peanuts. My cousin tried the Toasted Coconut + Pineapple, which has pineapple, toasted coconut, hazelnuts and light agave.   They were both delicious and made a perfect afternoon snack.  I wish Chobani will open a Chobani DC Cafe next!

On Saturday, we had lunch at Momofuku Ssam Bar in East Village.   My friend Heather is a chef there and we were able to try several dishes.  My favorite dish were the steamed pork buns; the pork was cooked perfectly.  My cousin actually said she doesn’t like steamed buns but admitted that these steamed pork buns were her favorite too.  We tried the seasonal pickles, fried duck dumplings and duck duck noodles .   For dessert, we had the corn ice cream pie which is from Momofuku Milk Bar, so visit them for their desserts.   Next time I’m back in NYC, I want to try the bo ssam, a whole pork butt and meal for larger groups, which you need to make reservations for.

 Steamed Pork Buns

 Fried Duck Dumplings, Duck Duck Noodles and Pickled Vegetables

 Corn Ice Cream Pie

Can you believe that my cousin and I actually ate all that food for lunch?  So of course after lunch, we walk all the way up to CentralPark and The Metropolitan Museum of Art (aka The Met).   We ended up walking 82 blocks and 4 avenues, which is about 4 miles!  This took a few hours but we were able to just stroll and shop.  We made a stop at Starbucks and also checked out HenriBendel, an upscale women’s specialty store.  

Central Park

Beautiful views from my cousin's rooftop

To be continued with Eating and Shopping in NYC - Part II ...

Green Monster Smoothie 2

Since I'm done traveling for awhile I'm trying to get back to eating healthy again.  I am still loving these green monster smoothies for breakfast or as a healthy snack.  It is so easy to make a large batch to make ahead several smoothies.  This is a slightly varied recipe from my first green monster smoothie recipe.   I added in blueberries and it is a more tart flavor, so I personally like it better with just banana as in my original recipe.  I also freeze extra portions in these Ziploc Twist 'N Loc containers to take to work for breakfast in the mornings.  I usually take one out of the freezer in the morning and set it on the counter while I get ready.   Once I get to my office, I leave it on my desk for an hour to fully defrost.  These green monster smoothies are also dog friendly - my dogs love it as much as I do!

 
Green Monster Smoothie 2

Printable Recipe

Ingredients

3 cups spinach

1 ½ cups vanilla soy milk

½ cup plain greek yogurt

1 frozen banana, sliced

½ cup frozen blueberries

1 tablespoon peanut butter

1 tablespoon honey

Directions

Mix all ingredients into a blender or food processor.

Makes about 4 cups.  Serve immediately or freeze.

Buddy and Ellie wait so patiently when they know they are getting something!

Hasselback Potatoes

Doesn't the hasselback potato actually look pretty?  I have seen these potatoes all over pinterest and food blogs lately.  I finally decided I had to have one for dinner.   It's like a fancy baked potato and even more delicious.  They were surprisingly easy to make.  Since I used butter with the potatoes, I topped my potato with steamed broccoli, greek yogurt and a little shredded cheese to be somewhat healthy.  This is also the first time I have tried to replace sour cream with greek yogurt and I didn't notice a difference.  I even think the greek yogurt tastes better!  You can impress your next dinner guests by making hasselback potatoes in place of regular baked potatoes.  Enjoy!

Hasselback Potatoes

Printable Recipe

Ingredients

baking potatoes, medium sized

butter (I used Kerrygold Irish butter.)

salt

freshly ground black pepper

 

Optional Toppings

steamed broccoli

greek yogurt (I used Fage Greek yogurt.)

shredded cheese

Directions

Preheat oven to 425 degrees F.

Clean potatoes but leave the skin on.

Place potato on a cutting board and start making slices at ¼ inch intervals, cutting almost all the way through, from one end of the potato.

I placed 2 chopsticks, one on either side of the potato to use as a guide so I wouldn’t cut the slice all the way through. 

After you finish slicing, scatter some butter in between the slices and on top of the potatoes.

Sprinkle with salt and freshly ground black pepper.

Bake for 40-45 minutes, until potatoes turn crispy and are cooked all the way through.

Top with your favorite toppings.  

 

Serving size is 1 potato per person.