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.
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: 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.
Next time you want a little treat, try this easy recipe for a true delight with your java.
Coffee Delight Cake-In-A-Mug
4 Tbsp plain flour
4 Tbsp sugar
2 tsp plain Instant Coffee
3 Tbsp milk
3 tbsp oil
2 capfulls vanilla
3-4 Tbsp assorted (optional) add-ins: coconut flakes, chocolate chips, nuts, candy bits.
Add dry ingredients to a LARGE coffee mug and mix around with a fork. Add egg, mix thoroughly. Measure into your mug the milk, oil, and vanilla. Mix well.
The last step is to fold in your choice of optional add-ins (all or some).
Place mug in microwave and cook for 3 minutes (1000watts). Cake will rise above top of mug – it’s ok. Cool and eat!
Here’s a great mocha dessert for the whole family on Valentine’s Day or any day….
Chocolate & Mocha Sweethearts
4 squares unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
1 tsp vanilla
1 cup flour
1/2 cup Suisse Mocha Cafe flavored instant coffee, or any other flavor
6 squares semi-sweet baking chocolate
Heat oven to 350 degrees F.
Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of b rownie hearts in chocolate. Refrigerate until chocolate is firm. Enjoy!