Chocolate Banana Bread

1 c flour

1/2 c cocoa

1 t baking soda

1/2 t salt

1/2 c butter, melted

3/4 c brown sugar

3 large bananas

2 eggs

1/2 c sour cream 

1 t vanilla

1 c chocolate chips

1/4 c mini chocolate chips

Sift dry ingredients. Mix butter and sugar into a paste. Add bananas, then eggs one at a time, then sour cream and vanilla. Mix in dry ingredients. Fold in chocolate chips. 

Bake at 350 in bread pan (9x5) for 50-60 minutes. 

Banana Bread
a la Pioneer Woman

2 sticks butter
1 1/2 c + 2T sugar
3 eggs
1 1/2 c mashed bananas
4 c +2 T flour
1 t baking soda
1 1/2t baking powder
1 1/2 c sour cream

Cream together butter and sugar. Add eggs one at a time, beating well after each one. Mix in banana. Blend dry ingredients. Add alternately to mix with sour cream. Pour in greased and floured bundt pan. Bake at 350 for 70 minutes, or until toothpick comes out clean. Invert and cool slightly before serving.

Banana Cream Pie
a la Rachel Vega

8 oz container whipped cream (or make your own, see below)
2 (3.5 oz) packages instant vanilla pudding
2 c cold milk
1/2 t cinnamon
1-3 bananas, sliced
oreo pie crust (or make your own! see below)

Combine pudding, milk and cinnamon in bowl and whisk for 1 minute. Fold in whip cream until combined. Place bananas along bottom and sides of crust. Pour and smooth the pudding on top. Chill for several hours.
Note: the recipe called for 1 banana, but I thought it needed more.

Oreo Crust
In a food processor, crush 22 oreos, cream and all, until it's fine crumbs. Add 3 T melted butter and pulse until combined. Dump into pie pan and press into bottom and sides. Bake at 350 for 10 minutes and cool. I stuck mine in the freezer and it was cool by the time I was done with the filling.

Whipped Cream
Whip up 1 pint container of heavy whipping cream with a little powdered sugar until stiff peaks form.

Hummingbird Cake
a la Moriah (The Girl Who Chased the Moon recipes)

3 c all purpose flour
2 c granulated sugar
1/2 t salt
2 t baking powder
1 t ground cinnamon
3 eggs, beaten
1 1/4 c vegetable oil
1 1/2 t vanilla extract
1 can (8oz) crushed pineapple, well drained
1 c chopped pecans
2 c chopped, firm bananas

Sift flour, sugar, salt, baking soda and cinnamon together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and pecans. Stir in bananas last. Spoon the batter into3 greased and floured 9-in round cake pans.
Bake for 25-30 minutes in 350 degree oven, or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting with cream cheese frosting.

Cream Cheese Frosting
1 pound cream cheese, softened
4 c sifted confectioner's sugar
1 c unsalted butter
1 t vanilla extract
in a standing mixer, mix the cream cheese, sugar and butter on low speed until ingredients combine. Increase the speed to high, and mix until light and fluffy. Reduce the speed to low. Add the vanilla, then raise the speed back up to high and mix.