Her’s a new banana bread recipe I found – try it next time you want something sweet with your coffee…..
Chocolate Chip-Espresso Banana Bread
1 1/2 cups mashed very ripe bananas (3 to 4 bananas)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/1/2 cup all-purpose flour
1 teaspoon instant espresso powder
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
Heat oven to 325 degrees F. Spray two 8×4-inch loaf pans with canola oil cooking spray. In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top. Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely befor slicing.
For even more chocolaty flavor , drizzle with melted chocolate across top before serving.
For a cool summer treat with your iced coffee, try this simple, sweet dessert….
Coffee Brownie Trifle
1 batch of your favorite brownie recipe (13×9 size), cooled, cut into 1/2-inch cubes
1 cup brewed strong coffee (any variety), cooled, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) chocolate instant pudding
2 cups thawed whipped topping
1 cup fresh raspberries
Toss brownie cubes with 1/4 cup coffee
Beat cream cheese and remaining coffee in large bowl with whisk until well blended. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in whipped topping.
Place half the brownies in 3-qt. serving bowl; top with half the pudding mixture. Cover with layers of berries, remaining brownies and remaining pudding mixture. Refrigerate 1 hour. Garnish with additional raspberries before serving if desired.
Enjoy with your favorite cup of coffee or iced coffee!
Jody Victor: Here’s a wonderful, chocolatty cool dessert for your next warm-weather get-together.
Easy Mocha Pie
1 tub (8 oz.) frozen Whipped Topping (Do Not thaw), divided
28 chocolate sandwich cookies, divided
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength coffee, cooled, divided
3/4 cup whipping cream
1 pkg. (3.9 oz.) chocolate instant pudding
6 squares semi-sweet baking chocolate, divided
Heat oven to 350 degrees F.
Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.
Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Reserve 1 Tbsp coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.
Microwave 3 chocolate squares and frozen whipped topping in microwaveable bowl on High 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.
Shave remaining 3 squares of chocolate as garnish curls over each slice before serving.
Enjoy with friends and your favorite coffee!
Jody Victor: Try this yummy dessert with your favorite coffee at your next get-together….
15 graham crackers
2 pkg. (8 oz. each) cream cheese, softened
3-1/2 cups cold milk, divided
3 pkg. (4-serving size each) chocolate instant pudding
1 Tbsp. instant coffee
1/4 tsp. ground cinnamon
1 tub (8 oz.) Frozen whipped topping, thawed, divided
1 square semi-sweet chocolate, grated or 3 Tbsp. chocolate sprinkles
Arrange half of the grahams in bottom of 13×9-inch pan, breaking grahams to fit if necessary.
Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2-1/2 cups milk, the dry pudding mixes, coffee granules and cinnamon. Beat 1 to 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the whipped topping.
Spread half of the pudding mixture over grahams in pan; arrange remaining grahams over pudding. Cover with remaining pudding mixture; top with remaining whipped topping. Sprinkle with grated chocolate. Freeze several hours or overnight. Cut into 32 bars to serve. Store leftover bars in freezer.
Jody Victor: Next time you want something sweet, cool and cappuccino flavored, try this low-fat, low-cal yummy dessert!
1 pkg. vanilla flavor fat-free, sugar-free instant pudding
2 tsp instant coffee
2 cups cold fat-free milk
1/8 tsp ground cinnamon
1 cup thawed light frozen whipped topping
Beat dry pudding mix, coffee granules and milk with whisk 2 min.; pour into 5 dessert dishes.
Refrigerate 1 hour
Whisk cinnamon into whipped topping; spoon over pudding.