Easy Chocolate Chip Banana Bread

Happy Spring! Let’s take a moment to forget about the < 40 degree weather and the snow that fell this morning. I’m going to look at pictures of gardens, flowers, and baby animals on Pinterest to remain in denial about the current lack of Spring outside. Are you with me? Mmmmkay.

I recently came across an interesting Instagram post about how people really just want the recipes and don’t care about your recent trip to the mountains or how your baby did the cutest thing the other day when they go to your blog page. I don’t entirely agree with that but I can see both sides. I feel like half of my readers are people who I have known forever who genuinely are interested in what is going on in my life, especially since we moved. The other half probably does just want the recipe because they came across the post on Instagram or Pinterest. That being said, I’ve decided to write recipe posts and life posts separately on bigger topics. I am still going to include personal tidbits with my recipes because that is the whole concept of my blog.  (If you would like to read my first life post – tips for traveling without your infant click on Oh Baby in the menu above or go here)

This is hands down my favorite banana bread recipe because 1- it’s easy and 2 – I have tweaked it hundreds of times and it comes out great every time. I can’t not make it with chocolate chips so if you’re not into that, sorry not sorry. I make this at least once a month and I will continue to do so because I. LOVE. IT. and I like to pretend it’s a lil’ bit healthy (notice the giant slab of butter).


Print Recipe
Easy Chocolate Chip Banana Bread
Have an hour to spare? Whip together this banana bread! It smells so good you'll want to trade in your candles for this bread every day.
Course Dessert
Cuisine Bread
Cook Time 50-60 minutes
Servings
slices
Ingredients
Course Dessert
Cuisine Bread
Cook Time 50-60 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350 degrees and grease a loaf pan.
  2. Smash bananas in a large bowl (I use a fork). Add melted butter and stir.
  3. Mix in the baking soda and salt. Add in the beaten egg followed by the sugar and vanilla extract.
  4. Finally, stir in the flour.
  5. Pour your batter into the loaf pan. Sprinkle chocolate chips on TOP and use a butter knife to swirl the chocolate chips into the top 1/4 of the batter. THIS IS VERY IMPORTANT so the chips don't sink and stick to the bottom of the pan.
  6. Bake for 50-60 minutes or until a butter knife comes out mostly clean. Note: a glass pan will need a few minutes longer than a metal pan.
  7. Let cool in the pan. Or eat warm with some melted butter mmmmm.
Recipe Notes

Halfway through cooling I transfer the bread to a piece of wax paper and let it cool on its side so it doesn't sink too much.

Enjoy!

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Overnight Oats

There has been a drastic change in our lives since the last time I posted – we welcomed our son (surprise! although I had a feeling it was a boy) on June 22! He is wonderful, and I remember reading all of the cliches about motherhood prior to actually becoming a mother without thinking twice about them, but now I actually get a little teary-eyed thinking about “how fast they grow” and how “he’s the center of my world” and “I don’t know what life was like before him”. It is truly hard to imagine not being a mom now that I have been one for a month. Don’t get me wrong, life is not sugar coated all of the time. We have had our fair share of sleepless nights, difficulties with breastfeeding, crying bouts that you think will never end, blowout diapers, and across room pees that could land in the record books. Now I know why my parents always joked that I was the guinea pig of the family since I was the oldest.

I am exclusively breastfeeding, and it has been a roller coaster ride from the beginning. The only advice I can give to new mothers is that if it is important to you, don’t give up. It won’t be a walk in the park (unless you are one of the lucky ducks), and there will be many times where formula sounds much nicer (like when the mere thought of your baby latching on actually makes your boobs hurt). My husband and I have transitioned to a one bottle a day routine at the recommendation of our pediatrician to get us a little more sleep at night since our little guy has a hard time breaking through the 2-3 hour barrier. I know everyone’s family dynamic is different but here is the schedule that has been working well for us: I feed the baby in the evening and then we put him down. He has been sleeping for 4-5 hours at a time now (Hallelujah!). When he wakes up for the first time, my husband changes his diaper and feeds him a bottle that I pumped earlier in the day/week. I get to sleep lie in bed and hope the ounces in the bottle are enough through this feeding. After that, the babe usually sleeps in 1.5-2 hour increments, and I am in charge of the changings/feedings the rest of the night so my hubby can sleep and feel rested for work. It has been working out well, minus a few hiccups when the first round of sleep wasn’t as long as anticipated, but overall we each get sleep in 5-7 hour bouts which is WONDERFUL!

Back to my point, since I am exclusively breastfeeding, and my supply isn’t always top notch I have been trying to eat a hardy breakfast to start the day off right. My favorite thing lately because 1) – I can prepare it the night before and 2) – it’s easy to eat while breastfeeding – is overnight oats. I have been eating these in spurts since graduate school, but lately I have found it fun to experiment with flavors (and sneak in a little chocolate at breakfast). Here’s a quick recipe for them. You can add ingredients as you wish, just keep the oatmeal:milk ratio the same.

Sorry for the rambling today – I’ve spent a lot of hours the past 5 weeks with an infant and a dog, so blogging feels like I am communicating with adults. You’re a trooper if you stuck with me until now. Stay tuned for some of my “Weekend Winners” aka favorite things in my upcoming post; including baby products that I give two thumbs up.


Print Recipe
Overnight Oats - Chocolate Peanut Butter
Two minutes to an easy grab-and-go breakfast
Prep Time 2 minutes
Cook Time 0 minutes
Passive Time 8 hours
Servings
serving
Ingredients
Prep Time 2 minutes
Cook Time 0 minutes
Passive Time 8 hours
Servings
serving
Ingredients
Instructions
  1. Add everything to a mason jar or any other container that you can add a lid to. Mix together, place in refrigerator overnight. Enjoy in the AM!
Recipe Notes

This recipe is so versatile. All you really need is the oatmeal and milk to begin with, and you can personalize it from there. It is doable with any type of milk as well - vanilla soymilk is great with this! My other favorite variation is the same as above except add Butterfinger baking bits instead of chocolate chips, and add pecans or almonds instead of walnuts. All of you mamas out there can also add Brewer's yeast or ground flax seed for a little boost in your supply. Have fun and enjoy!

Seriously though, this is a quicker breakfast than a bowl of cereal - and so much better for you (minus the chocolate).

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Peanut Butter Banana Muffins with Chocolate Chips

Sorry for the week long hiatus! I really have no wonderful reason behind it besides being on the job search and to be quite honest, not feeling the inspiration bug for recipes last week. Sometimes you just don’t feel it. I did try out a few recipes last week though that weren’t blog worthy, but definitely will be in the future with a little tweaking (coming soon: Mexican fried rice and Thai peanut noodles).

My husband and I made our first trip back to the Midwest this last weekend to celebrate our niece’s second birthday. She had sooo much fun, and it’s awesome to see them get excited about every little thing. She got this My Little Pony – the purple one – and apparently it can fly on the TV show so she went around throwing it up in the air. Haha, it was ridiculously cute.  We had a great time, but coming back to Boulder made me realize that Colorado is kind of starting to feel like home as bittersweet as that is.

When we got back to our apartment, I looked at my counter and saw 4 mushy, brown bananas which might gross some people out but to me it screamed “time for something bread-y”! Usually banana bread it my go-to but this time I was feeling something a little different, and I was craving peanut butter. MMMM, you really can’t go wrong with chocolate and peanut butter. Plus you get to pretend these are healthy because they have bananas in them.

 

Print Recipe
Chocolate Chip Peanut Butter Banana Muffins
Moist, delicious breakfast on the go treat
Cook Time 25 minutes
Servings
muffins
Ingredients
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Peel and mash the ripened bananas
  2. Mix egg, butter, brown sugar, sugar, and vanilla with the bananas.
  3. Add the baking soda, baking powder, and salt with the flour. Slowly add to banana mixture.
  4. Add in chocolate chips.
  5. Scoop into muffin pan lined with baking cups. Fill until 3/4 full.
  6. Bake for 25 minutes or until a toothpick comes out clean. Let cool and enjoy!
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