Banana Espresso Chocolate Crumb Cake for #Choctoberfest

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think we need a little dessert around here, don’t you? Most of what I been up to in the kitchen [and sharing on the blog, when I have had the chance] this summer has been savory… dinner, mostly, just to keep us fed amidst the newborn days. But lately I’ve had the urge to bake! I think pregnancy made me into more of a chocoholic than I have ever been before, but I still love me some fruity desserts too. 🙂 The best desserts are those that combine fruit and chocolate into one lovely package… like this banana cake that’s studded with chocolate chips and laced with a little bit of espresso flava! It is absolute PERFECT for Chocotoberfest!

Psssst…. don’t forget to enter the giveaway here. 🙂

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest

I think that we can all agree that sometimes we buy extra bananas just to have them on hand for baking. Or is that just me? Haha. Anyways, this banana cake is a fabulous way to use up extra bananas languishing on your counter or popped in the freezer. It is a banana cake for people who like bananas–the flavor is definitely present, but if you aren’t the biggest banana fan on earth, don’t worry, as it is also tempered by the rich chocolate and coffee flavors too. There’s something in this cake for everyone! I would be remiss if I didn’t emphasize how perfect the sugary/spicy/salty crumb topping on this cake is also. Don’t omit the salt! It definitely adds a hint of something special to this cake… enjoy!

This Banana Espresso Chocolate Crumb Cake is just the thing if you want a quick dessert with plenty of delicious fruit and chocolate flavor. The crumb topping makes it extra special! #Choctoberfest
two years ago: Asian Turkey Meatballs with Carrot Rice
three years ago: Cream of Broccoli Soup with Cheese
four years ago: No Bake Tropical Energy Bites
five years ago: Garlicky Pasta with Fresh Tomatoes and Basil
six years ago: Pillow Cookies

Banana Espresso Crumb Cake

  • Servings: 12
  • Time: 60 minutes
  • Print

from The Sweets Life

Ingredients:

  • 3-4 mashed ripe bananas, approximately 1 1/2 cups
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 cup [1 stick] unsalted butter, melted and slightly cooled
  • 1/4 cup half and half
  • 1 large egg
  • 1 1/2 cups all-purpose flour [can use 3/4 cup whole wheat pastry flour & 3/4 cup all-purpose flour if you wish]
  • 1 tablespoon instant coffee [or 1 1/2 packets of Starbucks Via or other packaged instant coffee]
  • 1 1/2 teaspoon baking soda
  • 3/4 cup semi-sweet chocolate chips

for crumb topping

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4-1/2 teaspoon coarse salt [I used Kosher salt–use 1/4 to 1/2 teaspoon depending on how salty you like things]
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted and cooled

Directions:

Preheat oven to 350 degrees F. Grease a 8×8 or 9×9 square pan with cooking spray and set aside.

In a medium mixing bowl, stir together bananas, sugar, butter, half and half, and egg. In a larger bowl, whisk together flour, instant coffee, and baking soda. Fold wet ingredients into the dry, stirring until just moistened. Gently stir in chocolate chips. Transfer batter to prepared pan.

In another bowl, make the crumb topping by mixing together flour, brown sugar, salt, and cinnamon. Pour melted butter over dry ingredients, then toss with a fork gently until crumbs form. For larger crumbs, toss less. Sprinkle evenly over cake batter.

Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Do not overbake–sometimes it can be hard to tell with banana baked goods whether they are done or not, so if you are in doubt, take it out and let it cool a little bit and check it a few more times.

For clean slices, cool before cutting. Slices of this cake reheat well in the microwave!

Check out other chocolate recipes of the day for Choctoberfest at the link below!

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SRC: Homemade Magic Shell

Just three ingredients and a few minutes til you have delicious, homemade magic shell… just looking for an ice cream home! 🙂

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Hello and welcome to another edition of the Secret Recipe Club! I haven’t been around for a few months, but I’ve had a good excuse in the form of this sweet baby boy. This has been my longest–and only–hiatus from SRC since I joined… but this little guy has been well worth it. 🙂

Isn’t he cute?!?? I may be a little biased but I think so… he was born in May and is doing great. 🙂 Anyways, I’m happy to be back blogging and back at it with SRC. This month I was assigned to Kirstin’s blog, Loving Life, which is filled to the brim with dozens of easy family recipes. Kirstin lives in the Pacific Northwest with her family, an area of the country that I’m not very familiar with but she did live in Ohio so we have that in common. Woo! It was so hard to choose what to make from the many delcious treats she shares on her blog. This fall I want to make these Pumpkin Chocolate Chip Bars and at Christmas, this Cranberry Apple Casserole will be sure to be on the menu. But for now, I had to go for a summer recipe… and what’s more summery than ice cream?!? Not a whole lot…

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

Ben and I have been going through half gallons of ice cream like nobody’s business this summer. Seriously. It’s been so hot and I haven’t had much time to bake, so ice cream is an easy and wonderful dessert option. Ben also has an ice cream pocket [a special space in his stomach to store ice cream, duh] and I am developing one, so we don’t mind a bit. Usually, we go for flavors like Peach, French Silk, Moose Tracks, Black Cherry, etc… you know, flavors that don’t really need toppings. But sometimes it’s fun to go for a classic vanilla bean and add toppings to suit your needs. Yes, I said needs. See ice cream pocket above. 🙂 I like adding chocolate chips and a little bit of melted peanut butter, while Ben prefers chocolate sauce or caramel sauce. One topping we almost never have at the house because it’s so dangerous is magic shell. That stuff is FUN to watch harden on your ice cream, isn’t it? I remember when my mom bought it for the first time. We were all in awe! So when I saw that Kirstin had a homemade magic shell recipe, I had to try it out. It just takes three ingredients and a few minutes to get to magic shell perfection. I wasn’t sure if it would really work like the store bought stuff, but it DOES! I was so impressed. I know this is a recipe I’ll be making over and over again, and I hope you will too. Thanks, Kirstin! Enjoy!

Just three ingredients and a few minutes til you have delicious, homemade magic shell... just looking for an ice cream home! :)

one year ago: Eggplant Caponata Sandwiches
two years ago: Baked Cauli-Tots
three years ago: Quinoa Black Bean Burritos with Southwest Sauce

four years ago: Summery Squash and Chicken Lasagna
five years ago: Kale Frittata
six years ago: Jambalaya

Homemade Magic Shell

from Loving Life

Ingredients:

  • 1 cup chocolate chips
  • 2 tablespoons coconut oil
  • 2 tablespoons peanut butter

Directions:

Combine all ingredients in a small saucepan set over medium-low heat. Stir constantly until melted, then allow to cool for a few minutes before spooning onto ice cream.

Be sure to check out other SRC recipes at the link below!

No Bake Chocolate Peanut Butter Granola Bars

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule… even that of a new mama. 🙂

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

Hi guys! Another new recipe! Who am I?!? I just had to take some of my free time to share this no bake granola bar recipe with you… because frankly, I’m obsessed with them. I’ve made two batches in just as many weeks… and eaten almost all of them myself! 🙂 You know what else I’m quickly becoming obsessed with? Babywearing! Having two hands to use during baby naps [that he prefers to take on me or on Ben] is priceless. I have a Baby K’Tan and it’s purple and fabulous. I can even cook while wearing it! Well, cooking is a bit of a stretch, but I definitely can make really easy recipes as long as they don’t involve putting something in the oven or any potential splatters from the stovetop. Paranoid, safety conscious new mom here! Probably for a good reason, but still.

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

Anyways, back to this deliciousness! And no, I’m not talking about this cute ONE MONTH old baby here. Though he IS delicious and adorable, huh? What do you think I should call him on the blog? Due to his privacy and not wanting to make more of an online trail for him in the future than necessary, I don’t want to share his full name here. Before he was born, we joked around that his name would be “Volde,” as in Voldemort so his current Instagram hashtag is #BabyVolde. We might stick with that, or we might adapt one of his [many] family nicknames. Most of them have to do with foxes, because we chose woodland animals as his nursery theme. Gah, I way overthink EVERYTHING. Haha.

These healthy, flavorful granola bars are full of that wonderful chocolate peanut butter goodness that EVERYONE knows and loves. And they can be made in ten minutes, perfect for any busy schedule... even that of a new mama. :)

This cutie has his eyes open more and more these days… he’s so fun! Moving on… no good transition, but I gotta get moving as naptime will be coming to a screeching halt any minute now. 🙂 These granola bars. They are no bake, amazingly delicious, and SO simple to throw together. Since I made my first batch, I’ve eaten one just about every day. Err, night. Middle of the night feedings make me hungry! Or maybe it’s just being up in the middle of the night that makes me hungry. Either way, I learned very early on in this little one’s life that I needed a healthy snack to eat in the middle of the night when I was up with the babe. Granola bars are the easy choice, right?

No Bake Chocolate Peanut Butter Granola Bars3

For a couple weeks I was buying [or sending Ben to buy] the more wholesome granola bars from the grocery store… but then I felt like baking. So I decided to make my own using healthy ingredients that I had on hand! Some oats, Rice Krispies cereal, nuts, honey, peanut butter, and chocolate later, these babies were born. I was a little unsure of how they would turn out using natural peanut butter as the base, but I’m happy to report that they stick together just fine if you store them in the refrigerator. Score! They do get a little melty at room temperature, but I’m sure you can eat them quickly enough to remedy that problem. I know I sure do! The classic combo of peanut butter and chocolate is one that I don’t tire of easily. Reminds me of eating candy, so much so that I have to stop myself from setting the baby down partway through a feeding to go get another granola bar. No joke. These granola bars are that good! With that in mind, it’s probably for the best they need to hang out in the fridge so they last a little longer. I bet they would freeze well too, though I haven’t tried that yet. Hope you can make these granola bars soon–you won’t regret it! Enjoy!

No Bake Chocolate Peanut Butter Granola Bars2

one year ago: Cherry Chipotle Chicken Salad with Cherry Lime Salsa
two years ago: Dark Chocolate Double Coconut Macaroons

three years ago: Pretzel Rolls
four years ago: Orange Glazed Chicken Stir Fry
five years ago: Strawberry Chocolate Coconut Pancakes

No Bake Chocolate Peanut Butter Granola Bars

  • Servings: 16
  • Time: 10 minutes & an hour + to chill
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from It’s Just Laine

Ingredients:

  • 1 cup peanut butter – I used natural creamy
  • 3/4 cup honey – I used mostly honey but a little maple syrup because I ran out
  • 3 tablespoons coconut oil
  • 2 tablespoons cocoa powder [dark chocolate if you have it]
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned oats
  • 2 cups Rice Krispies cereal
  • up to 2 cups of mix-ins–I’ve been using the following:
    • 1/2 cup peanuts
    • 1/2 cup Reese’s chips
    • 1/4 cup chocolate chips

Directions:

Grease a 9×13 pan with cooking spray and set aside.

In a small saucepan, melt together peanut butter, honey, coconut oil, and cocoa powder over low heat. No need to boil, just heat until melted together. Remove from heat and stir in vanilla. This step can also be done in the microwave if desired–just mix in a bowl and heat on 50% power until melted. For me, this was about 45 seconds.

In a large mixing bowl, stir together oats and Rice Krispies. Pour peanut butter mixture on top and stir to combine. Fold in mix-ins, then transfer to prepared pan. Use a sheet of wax paper or a spatula to press down and flatten. Cover and refrigerate at least an hour, or up to overnight to set.

After bars have set, cut as desired. Store in the refrigerator or freezer, especially during warm/humid months.

 

Chocolate Peanut Butter Oreo Dream

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn’t?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dreamy dessert you won’t be able to eat all on your own. 🙂

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Hey everyone! It’s my birthday! Woohoo! And to celebrate, I made you an awesome dessert that you should definitely try ASAP! I know the stereotypes with pregnant women are that we love our dessert or our salty snacks or whatever the craving of the moment is… but truthfully I have a hard time relating to that. I don’t feel like my eating habits have changed all that much during pregnancy, and think my husband would agree. Yes, maybe I’ve been a little more open to the idea of [almost weekly] trips to Dunkin’ Donuts after church for coffee and a doughnut… and I think I’ve wanted to eat burgers a little more than usual, but overall, things have been pretty normal on the food front. I have wanted to try to continue to eat healthy, wholesome food for our little guy. 🙂 And hopefully to influence his tastebuds to be open to our normal eating habits. Unless allergies are an issue, I have no plans to become a short order cook or suddenly start buying lots of kid-friendly food because that’s “easier.” Seasoned parents might be laughing a little now, but I figure that this way of thinking was probably the norm for many, many centuries and it’s only in the past 100 years [or less!] that things like this have been an issue. I remember my grandpa always telling me a story of his love for ketchup as a kid in the 1920s or 30s… one time he got in trouble for indulging on ketchup and his dad made him eat like the whole bottle or something. So anyways, I’m not sure how to transition from ketchup to this wonderful Chocolate Peanut Butter Oreo Dream but let’s go!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I’ve always been a huge fan of chocolate and peanut butter together so when I saw the recipe for this layered pudding pie, I was smitten. Let’s explore all those layers of deliciousness, shall we? I have to admit my layers didn’t quite set as well as I would have liked [I’ll explain why in a bit] but each bite still had all the yummy elements so no one complained. 🙂 First, we start with an Oreo crust. Mhmm, just like you think. I believe you can buy premade Oreo crusts but it was pretty simple to make one with crushed Oreos and melted butter [I even used the generic Oreso but you do you!]. Next was my favorite layer–the peanut butter cream cheese mixture. Ohh yes, creamy peanut butter whipped with cream cheese, Cool Whip, and powdered sugar [not that this pie needed any more sugar, but it’s a treat so that’s okay!]. On top of that was a layer of chocolate pudding. I used a box mix for ease but homemade would be even better I’m sure. Finally, we have straight up Cool Whip and a candy topping. I used Reese’s because, duh, but the original recipe called for Butterfinger which is also great. Nut lovers might choose Snickers… or dark chocolate chunks? Anything goes here, my friends! Each layer would be a dessert in and of itself, but together it’s like dessert on steroids! Can you tell how much I love this pie??!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Part of the reason I think my layers didn’t quite stay separate as much as I would have liked was that the original recipe called for making this dessert in a 9×13 inch pan, not two pie pans like I did. I think my brother in law summed it up pretty well when he said that he couldn’t quite visualize a 9×13 inch pan of this dessert. He’s a smart guy, so I’ll just leave it at that. Ha!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I actually decided to divide the recipe into two pies because I wanted to eat some pretty much the second I saw the recipe in March but also wanted to save some for my family’s [then upcoming] visit for my baby shower in early April. And I didn’t think Ben and I could eat a 9×13 pan of this stuff on our own…so I made two pies and froze one, with great results. 🙂 The layers didn’t separate very well because the pie pans were slightly different sizes and I didn’t do a great job dividing the mixture accordingly, so I had to improvise a bit on the smaller one pictured above. Regardless, this dessert is the absolute DREAM of anyone who loves peanut butter and chocolate… and it’s a guaranteed hit! I don’t have any left for my birthday today [cue the tears] but it’s definitely worth making for a birthday or other special occasion… like a Wednesday night. 🙂 Enjoy!

one year ago: Spicy Chickpea Bacon Burgers
two years ago: Easy Homemade New York Bagels
three years ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
four years ago: Royal Berry Coffee Cake
five years ago: Oreo Truffles

Chocolate Peanut Butter Oreo Dream

  • Servings: 12+
  • Time: 20 minutes + time to chill
  • Print

from Seeded at the Table

Ingredients:

  • 1 package Oreo cookies [14.3 ounces]
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup creamy peanut butter [I used Peter Pan Natural]
  • 1 cup powdered sugar
  • 8 ounces 1/3 less fat cream cheese, softened
  • 16 ounces Cool Whip, softened and divided
  • 1 large package instant chocolate pudding mix [5.9 ounces]
  • 2 cups milk
  • 8 mini [or 4 regular] Reese’s, chopped OR 2 regular Butterfinger candy bars, chopped

Directions:

Grease a 9×13 inch pan OR two 8-10 inch pie pans with cooking spray.

Crush Oreos into fine crumbs [I used my food processor], then stir in melted butter. Press into prepared pan, on the bottom of the 9×13 inch pan or along the bottom and sides of the pie pans.

Next, with an electric mixer, blend together peanut butter, powdered sugar, and cream cheese until smooth. Fold in half of the Cool Whip.

In a medium mixing bowl, whisk together pudding mix and milk [this will be less milk than the package calls for] and let rest for 2-3 minutes to set.

Meanwhile, spread peanut butter mixture on top of Oreo crust. When the pudding has firmed up a bit, spread evenly on top of peanut butter mixture. Top with remaining Cool Whip, then sprinkle with candy. Cover gently and refrigerate for at least 1 hour to set.

This dessert is best the day it is made, but will keep in the fridge for up to a week. You can also freeze it and defrost in the refrigerator for about 24 hours before serving. It tastes as good as new, though the layers don’t look as pretty. Enjoy!

 

Chocolate Chip Butterscotch Bars

These gooey and quick from-scratch cookie bars are filled with lots of chocolate and butterscotch. They’re perfect for when you wanted dessert an hour ago. 🙂

These gooey and quick from-scratch cookie bars are filled with lots of chocolate and butterscotch. They're perfect for when you wanted dessert an hour ago. :)

There’s nothing worse than wanting dessert an hour ago and not getting it, right? My problem always is that I talk myself out of making something, and then a couple hours have gone by and I still want that yummy treat I didn’t make! Ugh, I hate when I do that to myself! In those cases, you have two choices. You can go out and get something [but I’m so frugal and such a homebody that option doesn’t appeal to me very often] OR you can make something quickly. In the latter scenario, you need recipes that do not require softened butter. Because softening butter in the microwave never works. At least not for me!

In the past, my go-to solution for this was these brownies. They’re chocolatey, they’re delicious, and they have you melt the butter on the stove. Perfecto! [And you can make them sans mint too, btw.] Sometimes though, you want something that isn’t quite so intensely chocolatey. Enter these Chocolate Chip Butterscotch Bars! They are cookie bars through and through–crisp tops and chewy middles. Not quite a blondie, not quite a cookie. Cookie bars are their own entity, and they are pretty darn delicious, if I do say so myself. 🙂

These gooey and quick from-scratch cookie bars are filled with lots of chocolate and butterscotch. They're perfect for when you wanted dessert an hour ago. :)

These cookie bars are bursting with tons of butterscotch flavor… from the brown sugar to the butterscotch chips, their flavor has the best sweet butter/molasses/sugar notes you can ask for. And the chocolate chips? Well, they’re just a bonus. A delicious bonus! Enjoy! 🙂

one year ago: Butternut Squash and Mushroom Tart
two years ago: Oatmeal Fudge Bars
three years ago: Neely’s Lemon Pasta Salad
four years ago: Pineapple-Apricot Teriyaki Chicken
five years ago: Sweet and Tangy Pork Chops with Pineapple with Coconut Toasted Rice

Chocolate Chip Butterscotch Bars

  • Servings: 24
  • Time: 30 minutes
  • Print

from Just a Little Bit of Bacon

Ingredients:

  • 1/2 cup unsalted butter
  • 1 1/2 cups light brown sugar, 12 ounces
  • 2 large eggs
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 1/2 cups all purpose flour, 6.5 ounces
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch pan with cooking spray, or line with parchment paper. Set aside.

In a medium bowl or saucepan, melt butter in the microwave or on the stove. When butter is melted, add brown sugar and whisk until smooth. Bonus–you can use the same bowl or saucepan! Just move the saucepan off the heat.

One at a time, add in the eggs and stir until incorporated. Then add the vanilla, salt, and baking powder and stir to combine. Add flour and stir until almost combined, then fold in chocolate chips and butterscotch chips.

Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes. Do not overbake! The bars are done when the tops are set and a little shiny, golden brown in color, and pulling away from the side of the pan. Cool completely [or most of the way] before cutting into bars if you want them to look pretty. Otherwise, they can be cut pretty soon; they just might be messy. Enjoy!