Jody Tries A New Banana Bread

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 eggs

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.

Jody Victor

Jody’s Favorite Bread Pudding

For a delightful treat try this recipe with you after-dinner coffee….

Mocha Bread Pudding


Nonstick cooking spray

1/4 cup granulated sugar

2  Tbsp baking cocoa

2  tsp instant coffee granules

3 1/2 cups French bread cubes

1 can (12 fl. oz.) Evaporated Fat Free Milk

2 large eggs

1 tsp vanilla extract

Powdered sugar (optional)

Frozen lite whipped topping, thawed

Fresh raspberries and/or mint leaves (optional)


Preheat oven to 350 degrees F. Coat 8-inch-square baking dish with nonstick cooking spray.

Combine granulated sugar, cocoa and coffee granules in small bowl. Place bread cubes in prepared baking dish. Beat evaporated milk, eggs and vanilla extract in medium bowl until well blended; stir in sugar mixture. Pour over bread, pressing bread into milk mixture. Place dish in 13×9-inch baking dish; fill 13×9-inch dish with warm water to 1-inch depth.

Bake for 30-35 minutes or until set. Sprinkle lightly with powdered sugar. Garnish each serving with whipped topping, respberries and/or mint leaves.