Some (most??) people absolutey love going out for breafast of brunch.  I am not one of those people.  I would way rather dine out for lunch or dinner because i’m just not that in to breakfast.  I know “most important meal of the day” and all that and yes, I always eat something in the morning, but it certainly does not get me out of bed running to the kitchen with excitement.  However, that all changes if I know I’ve got something extra special to go with my daily latte.  Knowing that this Pumpkin Vanilla Banana Bread was on my counter just waiting for me to lightly toast and slather with butter was definitely more motivating for me to get moving in the morning.

Pumpkin Vanilla Banana Bread {}

I have never come across a recipe with more moistening ingredients combined into one baked good.  By themselves, pumpkin, coconut milk, butter and mashed bananas will each lead to a soft, moist bread, but combined, oh my this bread is unreal.  And I haven’t even told you about the flavor!  Although you may worry that all of those ingredients may result in an odd flavor combination, fear not!  The shining flavor profiles in the is Pumpkin Vanilla Banana Bread are really the bananas, vanilla and cinnamon which is not that surprising because coconut milk and pumpkin are not as strong of flavor contenders.  I would also love this Pumpkin Vanilla Banana Bread with walnuts or chocolate chips (or even both) mixed in.

Pumpkin Vanilla Banana Bread {}

This bread is just one of the many irresistible recipes in Jessica Merchant’s premier cookbook Seriously Delish.  Jessica’s blog How Sweet It Is is one that I diligently read line-by-line because she is such a hilarious, honest and witty writer.  Whether she’s sharing a recipe or her latest beaut favorites, I just can’t get enough of her clever prose.

Seriously Delish is filled with plenty of Jessica’s charm and humor as each recipe has a lovely introduction from her.  We get to learn about how Jessica gets her inspiration for the recipes she creates and about her very realistic and I think, healthy relationship with food.  Even her chapter headings are fun and draw you in:


From enticing snacks to drool-worthy dinners, Jessica’s photos in Seriously Delish will have you wanting to reach into the page to grab the taco, burger or dessert right off the page.  Each photo accompanying a recipe is so colorful and filled with texture that you really feel like you can almost taste the runny egg or juicy fruit.  I look forward to baking and cooking my way through this cookbook.

Pumpkin Vanilla Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 9X5" loaf (about 12 servings)

Pumpkin Vanilla Banana Bread: The very moistest, flavorful quick bread that will comfort you on these cool fall days


  • 2 large eggs
  • 2/3 cup packed brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 overripe bananas, mashed
  • 1/3 cup light coconut milk
  • 4 Tbsp (1/4 cup) unsalted butter, melted
  • 2 Tbsp molasses
  • 1 Tbsp vanilla bean paste (or extract)
  • 2/3 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees. Spray a 9X5-inch loaf pan liberally with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix together eggs, brown sugar, pumpkin puree, bananas, coconut milk, melted butter, molasses and vanilla bean paste (or extract) until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to ensure thorough mixing.
  3. Mix in both flours, baking soda, pumpkin pie spice and salt until combined.
  4. Pour batter into prepared pan and smooth the top.
  5. Bake for 85-95 minutes or until a toothpick or cake tester inserted into the middle of the bread comes out clean or with only a few crumbs on it.
  6. Cool the bread in the pan placed onto a wire rack. Gently run a knife around the edges and remove from the pan.
  7. Cut and serve.
  8. Recipe adapted from Seriously Delish by Jessica Merchant

Pumpkin Vanilla Banana Bread {}

*Houghton Mifflin Harcourt provided me with a review copy of this book, but all opinions are, as always, my own.

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I, like most other humans I have come into contact with, absolutely love the combination of chocolate and peanut butter together.  In fact, I may be so bold to say that it is my favorite flavor combination of all.  Peanut butter alone is a food item that I cannot go more than a couple of days without enjoying in some form or another.  I will never outgrow bringing a plain old PB & J sandwich for lunch.  This Double Chocolate Banana Bread with Peanut Butter Icing is a tribute to my love of peanut butter and chocolate.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Sour cream is a key ingredient in my mom’s banana bread recipe that keeps the bread extremely moist for days.  This Double Chocolate Banana Bread with Peanut Butter Icing incorporates that same magic ingredient to give the super chocolatey bread a cake-like texture.  Rather than incorporating peanut butter directly into the batter, I elected to make a simple peanut butter frosting that really takes this bread over the top and into dessert territory.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

The semisweet chocolate chips that are mixed into the batter for Double Chocolate Banana Bread with Peanut Butter Icing remain whole through baking so that each bite gives you s satisfying amount of richness.  To top it all off, I just happened to have about 1/4 cup of Mini Reese’s Pieces in my baking stash, so I couldn’t resist sprinkling them over the freshly frosted bread.

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

Double Chocolate Banana Bread with Peanut Butter Icing

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 9X5\" loaf (about 12 servings)

1/12 of loaf

Moist, tender and chocolatey banana bread packed with chocolate chips and drizzled with a smooth peanut butter icing


    For the bread:
  • 1/2 cup (8 Tbsp unsalted butter) room temperature
  • 3/4 cup sugar
  • 2 large overripe bananas
  • 1 egg
  • 1/2 cup light sour cream
  • 2 tsp vanilla
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 tsp baking soda
  • 3/4 cup semisweet chocolate chips
  • For the frosting and decoration:
  • 1/2 cup peanut butter
  • 3/4 cup powdered sugar
  • 1/4 cup milk
  • 1/4 cup Mini Reese's Pieces


    For the bread:
  1. Preheat oven to 350 degrees.
  2. Spray 9X5" loaf pan with nonstick cooking spray.
  3. In a large bowl, beat butter and sugar together for 2 minutes until light and fluffy.
  4. Add bananas and mix well.
  5. Add egg, sour cream and vanilla and mix to incorporate.
  6. Add flour, cocoa powder and baking soda and mix well.
  7. Mix in chocolate chips.
  8. Pour into prepared pan and bake until toothpick inserted into center of bread comes out clean, about 45-50 minutes.
  9. Cool completely before frosting.
  10. For the frosting:
  11. In a microwave safe bowl, microwave peanut butter for 30 seconds until runny. Stir sugar and milk into peanut butter and mix until combined.
  12. Drizzle over top of bread and top with Mini Reese's Pieces.
  13. Recipe adapted from Peanut Butter Comfort by Averie Sunshine


Per slice (1/12 of loaf) Fat: 12g Calories: 244 Carbohydrates: 33g

cream butter and sugar together


add bananas


add egg, sour cream and vanilla and mix


add dry ingredients, then chocolate chips and mix well



bake, then drizzle with icing once cooled

Double Chocolate Banana Bread with Peanut Butter Icing {Satisfy My Sweet Tooth}

This recipe is adapted from a cookbook that I literally want to make every recipe from.  Peanut Butter Comfort by Averie Sunshine is so visually and descriptively appetizing that I was giddy with excitement upon perusing it for the first time.

Peanut Butter Comfort Review

Peanut Butter Comfort has recipes for breakfast, bars, cookies, no-bake treats and candies most of which star peanut butter as the key ingredient.  There is a large, bright photo with every single recipe, which I love because I like to have a visual before I begin a recipe anytime I can.  Next up on my list of what to make from this cookbook will be either Peanut Butter & Jelly Puff Pastry Pinwheels (how fun would these be for breakfast??),


Peanut Butter-Filled Chocolate Brownie Cookies


or these Marshmallow Butterscotch Fluffernutter Bars.


*Skyhorse Publishing provided me with a review copy of the book, but all opinions are, as always, my own.

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Pumpkin Vanilla Banana Bread

Just because your mind is swirling with all things turkey, stuffing and pumpkin pie doesn’t mean there is not room for a little Fluffer Nutter Chocolate Chip Banana Bread in your life.  After all, you need something to eat for breakfast the morning after the big feast.  I must admit, I have never actually had a fluffer nutter sandwich (translation:  marshmallow and peanut butter sandwich) before.  Even though I have never tasted this sandwich that has a cult-like following,  I can imagine how delectable this combination would be.  Which is why when I came across a recipe for Fluffer Nutter Banana Bread, I knew I needed to try it with my own twist.

Imagine puffs of marshmallow fluff oozing out of the banana bread as it bakes so that when it emerges from the oven, the lightly browned bread is topped with perfeclty toasted marshmallow fluff.  And if that isn’t enough to make you swoon, what about the fact that when you cut into this bread, molten chocolate chips melt all over your knife?  And these features are really just added bonuses considering that the banana bread itself is super moist and laced with peanut butter.

So, as you are stuffing your face with sweet potatoes and green bean casserole (and I will be right there with you :)), maybe you will only request half of a piece of pie at the end of the big meal so that you can save room for a slice of this Fluffer Nutter Chocolate Chip Banana Bread on Friday morning.

Fluffer Nutter Chocolate Chip Banana Bread

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 9X5\" loaf


Moist banana bread laced with peanut butter and oozing with marshmallow fluff and melty chocolate


  • 1 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup creamy peanut butter
  • 2 overripe bananas
  • 2 eggs
  • 1/3 cup, plus 2 Tbsp milk
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 2 cups flour
  • 1/2 cup marshmallow fluff, divided
  • 1/3 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees and spray a 9X5" loaf pan with nonstick cooking spray,
  2. Place milk and vinegar into a small bowl to make "sour milk". Set aside.
  3. In a large bowl, with a mixer, combine sugar, oil and peanut butter until smooth.
  4. Add bananas, eggs and milk mixture and mix well to combine.
  5. Add in baking soda and flour and mix to combine.
  6. Pour half of batter into prepared pan.
  7. Heat the marshmallow fluff in a small bowl for about 10 seconds or until slightly runny, then pour in the middle of the batter in the pan.
  8. Sprinkle chocolate chips over the batter and fluff. Top with remaining batter.
  9. Bake for 40-50 minutes or until toothpick inserted into center of bread comes out clean.
  10. Remove from oven and place onto a cooling rack to cool completely before removing from pan and serving.
  11. Recipe adapted from Crazy for Crust

combine oil, peanut butter and sugar

add bananas, eggs and milk and mix well

add flour and baking soda and mix

pour half of batter into prepared pan

top with softened marshmallow fluff

sprinkle with chocolate chips

top with remaining batter and bake

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My husband and I are very different when it comes to one thing:  he is a food purist and I want to re-invent, add to and modify everything until I am certain that I have come up with the best possible creation.  Take ice cream for example.  If it’s buy one get one ice cream half gallons at the grocery store and we each choose a flavor, he will always choose plain old vanilla and I am likely to choose the container that has Fudge Brownie, Cookie Dough and Caramel Tracks all in one carton.  Or if we go to one of the self-serve fro-yo places where you have about 10 flavors of yogurt and 50 toppings to choose from, he will get PLAIN frozen yogurt!  I, on the other hand, couldn’t care less about the yogurt, but I need to make sure that I get at least one piece of every kind of chocolate candy into my dish.

So, today when I began making this Double Chocolate Banana Bread and he happened to notice the recipe, he asked why I was messing with an already good thing when we already love both of our mom’s banana bread recipes.  I love having reliable classic recipes that I can count on, but I also love to kick the classics up a notch.

That is exactly what you get with this Double Chocolate Banana Bread.  This is one of the moistest banana breads I have ever tasted and the cocoa powder and plenty of chocolate chips make it just rich enough that it could pass for dessert.

I almost went really wild and dropped some peanut butter into the batter.  You could also make a peanut butter frosting drizzle or add nuts to the batter.  But, we have to save some fun for next time….

Double Chocolate Banana Bread
Recipe type: Bread, Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
An ultra moist and chocolatey twist on a classic
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • ½ cup (8 Tbsp) unsalted butter, room temperature
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 overripe medium bananas
  • ½ cup plain (2%) Greek yogurt
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease loaf pan.
  3. In a small bowl, combine flour, baking soda, salt and cocoa powder and set aside.
  4. In a large bowl, cream together butter and sugar.
  5. Add egg and vanilla and mix.
  6. Add bananas and yogurt and mix well.
  7. Add dry ingredients and mix well.
  8. Add chocolate chips and mix.
  9. Pour batter into prepared pan and bake ~45 minutes or until toothpick inserted into center comes out clean.
  10. Recipe adapted from King Arthur Flour

cream together butter and sugar

mix in egg and vanilla

mix in bananas and yogurt

mix in dry ingredients

mix in chocolate chips

pour batter into prepared pan and bake

 Are you a food purist, or do you like to mix it up a bit?

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My mom makes the best banana bread.  Yes, I am well aware that many people think that their own mothers or grandmothers make the best banana bread and so it should be.  Whenever I have a banana or two that are past their prime (cue the fruit flies), I stick them into my freezer for later use.  Banana brad is great for using the overripe fruit, but once in awhile, I want something other than bread.

It’s no secret that I love frosting of any kind and so I knew that these Banana Bars with Brown Sugar Frosting and Walnuts were calling my name.

These bars are everything that you are used to getting from your banana bread:  moist, dense and plenty of sweet banana flavor.  The thick layer of brown sugar frosting is so rich that you crave the earthy bitterness that the walnuts provide.

This recipe can be made for a large group in a jelly roll pan, but I cut it in half and made it in an 8-inch square baking dish.  However, I did not cut the frosting recipe in half because I prefer a thick layer of frosting that nearly matches the thickness of the bars!

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in a large bowl, cream together butter and sugar

add egg, yogurt and vanilla

add banana

add dry ingredients and mix well

pour into prepared pan, bake and cool completely

to make frosting, combine butter, brown sugar and milk in a small saucepan and bring to a boil for 30 seconds

remove from heat and quickly stir in powdered sugar and vanilla

pour over cooled bars and top with walnuts

allow frosting to cool before cutting and serving

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