Chocolate Chip Banana Bread

This is a classic banana bread - moist and full of chocolate chips! This recipe is one of my family's favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog - he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.

Intgredients:

• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 3 bananas, mashed (1 cup mashed banana)
• 1 cup chocolate chips
  

Preparation

Preheat oven to 350°F .

Grease and flour a 8 1/2 x 4 1/2 inch loaf pan (or use baking spray, such as Baker's Joy brand).

In a large bowl, whisk together flour, salt, sugar, baking soda and salt. Mix in oil, bananas and eggs. Stir in chocolate chips (do not overmix!) and pour into prepared pan. Bake until a toothpick inserted in center comes out clean - 70 - 80 minutes. Cool loaf in pan for 10 minutes, then turn out and cool completely, right side up.
(from Rachel Ray)

Peanut Butter Brownie Cups

Serves for 4-6

Ingredients:

• 1 box brownie mix
• Eggs, as needed for brownies
• Oil, as needed for brownies
• 1 cup smooth peanut butter
• 1 block cream cheese (8 ounces), softened
• 1/2 cup confectioner’s sugar
• 1/2 stick butter, softened
• A dash vanilla extract
• 1 tablespoon milk
  

Preparation

Prepare brownies according to package directions, portioning the batter into miniature muffin cups before baking. Cool baked brownies completely.

When the brownies have cooled, in a mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment, beat together the peanut butter, cream cheese, confectioner’s sugar and butter until fluffy, about 2 minutes.

Add the vanilla and milk, and continue beating until smooth, about 1 minute. (If the mixture is still thick, add more milk, 1 tablespoon at a time, until smooth and fluffy).

Transfer the frosting to a zipper lock bag and push the mixture down into one corner. Cut the corner of the bag off and pipe the frosting on top of each miniature brownie. Serve.
(from Rachel Ray)