I don’t eat breakfast, but a toasted slice of Banana Chocolate Chip bread topped with a silky smooth spread of butter with my morning coffee always hits the spot.

To be honest, I don’t eat bread often either. At one point in my life, I could not imagine my life without bread.

However, now I learned to live without eating bread every single day. It just does not sit well on my stomach so I limit carbs, especially bread carbs as much as possible. Furthermore, my love for baked goods will always be present in my heart.

Banana chocolate bread is more like eating a dessert or a delicious warm muffin to me. The funny thing is I love baking bread. It’s one of those things that I find therapeutic on so many levels.

When I am stressed I bake or when I want to surprise my neighbors with a homemade edible gift I bake.

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From time to time I bake bread like this well I want to surprise my kids for the morning break is over the weekend. Baking bread became part of my life!

My lovely family loves Banana chocolate chip bread. It’s one of the most beloved weekends food that they eat for brunch most of the time. 

Sometimes we have leftovers so it makes an amazingly quick morning breakfast before school or work.

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If you decide to make this recipe please make sure to tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!!!

Yield: 8

Banana Chocolate Chip Bread

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Banana Chocolate Chip Bread is delicious, and easy breakfast food that most people love.

Prep Time 5 minutes

Bake Time 1 hour

Cooling Time 20 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tap salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 pecans or walnuts
• 1 cup chocolate chips
• 3-4 bananas, ripe and mashed
• 2 eggs
• 1 tsp vanilla extract
• 1/4 vegetable oil
• 1/4 teaspoon apple cider vinegar or lemon juice
• Butter to grease a pan

Instructions

1. Preheat oven to 350 F (180 C) and line a 9×5 inch loaf pan with parchment paper that hangs over the longer sides of the pan. You can bake this in a square nonstick pan 9 x 9 or a nonstick pan that's well greased.
2. In a medium bowl, hand whisks together all-purpose flour, baking soda, baking powder, sugars, salt. At this point, I like adding pecans or walnuts and chocolate chips. Mix to combine.
3. Add the following ingredients one at a time and gently mix until incorporated; Mash in mashed bananas, mix eggs, then add vanilla extract, oil, and a bit of lemon juice or vinegar. Combine dried ingredients with wet and stir until well incorporated.
4. Pour batter into prepared loaf pan. Place pan on the middle rack of the oven.
5. Bake for about 60 minutes until a toothpick inserted comes out mostly clean.
6. Allow it to cool down for about 10 min in the pan, then turn it on the cookie rack and allow it to continue cooling for 15 more minutes.
7. Keep it in the fridge for 5 days. Make sure it's in an airtight container
   
   

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 321Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 137mgCarbohydrates: 61gFiber: 3gSugar: 37gProtein: 4g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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When it comes to sweet and tasty treats without spending too much time in the kitchen, these Carrot Cake Baked Donuts come to my mind. These are such incredible desserts, but also simple, versatile, and family-friendly.

Now that we have Autumn here, baking is one of the best activities in my opinion over this amazingly beautiful season. I partnered with Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening for this post to showcase how I use these products in my recipes. You can check more recipes on the Baked at Home website.

I love partnering with brands that are a staple of so many homes. If you have not heard, Clabber Girl Baking Powder is the #1 brand of baking powder in America.

Well, since 1850, the brand has been known as an expert in baking ingredients and has been beloved by bakers for generations.

When it comes to Crisco, it has been an essential part of the kitchen and has helped improve the quality of your meals for over 100 years.

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Crisco is a versatile ingredient that adapts to your cooking style. Both Clabber Girl® Baking Powder and Crisco®’s Shortening are brands that we can surely trust. My daughter is the baker in our house, but my boys enjoy baking as well.

With that being said, this is such a fun way to get your kids in your kitchen and spend some time with them baking, laughing, and making memories!

If you decide to make my version of Carrot Cake Baked Donuts, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I get asked all the time what pan I used so here it is: I used Wilton 6-Cavity Doughnut Baking Pan.

I really love using this pan.

Clabber Girl® Baking Powder and Crisco® All-Vegetable Shortening have sponsored this post. All opinions, content, and images are mines.

Yield: 6 Servings

Carrot Cake Baked Donuts

Print

Delicious and Easy Carrot Cake Baked Donuts

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cup all-purpose flour, 9 Oz 250g
• 2 1/2 tsp Clabber Girl® Baking Powder
• 1/8 tsp Clabber Girl® Baking Soda
• 1 tsp kosher salt
• 1/2 cup brown sugar,
• 2 large eggs, mixed
• 1/2 stick Crisco® All-Vegetable Shortening
• 1 tbsp Spice Islands Pure Vanilla Extract
• 3-4 medium carrots 140g/5 oz
• 3 oz crushed pineapple
• 4 oz pineapple juice
• 2 oz pecans, plus extra for garnish
• 2 tbsp cocoa powder
• 1 tbsp Spice Islands Pumpkin Pie Spice
• Baker’s Joy® Non- Stick Baking Spray

Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
3/4-1 cup powdered sugar sifted
• 2 teaspoons milk

Garnish:

• Chopped Pecans, or any other nut of your choice

Instructions

1. Preheat your oven to 350°F and grease donut pan using Baker’s Joy Non- Stick Baking Spray.
   
2. In a small, microwave-safe bowl, melt Crisco® All-Vegetable Shortening in the microwave and set aside to slightly cool down.
   
3. In a small bowl, whisk together flour, Clabber Girl® Baking Powder, baking soda, and salt.
   To the flour add Spice Island’s cinnamon, ginger, nutmeg, cloves, or use Pumpkin Spice by Spice Islands Spices.
   
4. Shred carrots, chopped pecans, and crushed pineapple, then add to flour mixture. Mix well to coat.
   
5. In a large bowl, egg, vanilla extract, and slightly cooled melted Crisco® All-Vegetable Shortening. Whisk until well-combined. Pour in Pineapple syrup.

6. Add dry ingredients to wet, and use a spoon to stir until just mixed.
   
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this mixture will make exactly 12 donuts.

7. Bake for 13-15 minutes at 350F.
8. Cool the donuts in the donut pan for about 5 minutes, then turn donuts out onto a cooling rack to cool completely before glazing.
   
9. Make the glaze by combining all the ingredients then spreading evenly over each baked donut.
   
10. You can add crushed pecans on top for extra texture.

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