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 Tries Tiramisu Cheesecake Bars

For cheesecake and tiramisu lovers, try this wonderful treat with coffee and friends……

Tiramisu Cheesecake Bars

Cookie Base:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1 Tbsp all-purpose flour

1/3 cup butter or margarine, softened

1 egg, slightly beaten

Filling:

2 packages (8 oz each) cream cheese, softened

1 can (14 oz) sweetened condensed milk (not evaporated)

1 Tbsp instant coffee granules or crystals

2 tsp vanilla

2 eggs

1 cup miniature semisweet chocolate chips

Topping:

6 oz cream cheese, softened

1/2 cup whipping cream

Chocolate curls, if desired

1. Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

2. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

3. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

4. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

5. Refrigerate abut 2 hours or until chilled. To serve bars, cut into 9 rows by 4 rows. Store covered in refrigerator.