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4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)

This Chocolate Banana Bread is SO delicious and easy to whip up! Plus, it freezes great!

We made it to Day 20 — woohoo! If you’ve followed along and joined me in any or all of the daily freezer cooking challenges, you deserve a huge congratulations for making it this far.

Chocolate Banana Bread is usually really simple to whip up. But it took me longer than usual this time around.

First off, I mixed the dry ingredients together and got ready to add the cocoa only to discover we had no cocoa. I was confused as to why on earth this chocolate-loving family would be out of cocoa — especially since I was sure we had just had a full container.

Then I remembered…

…A few weeks ago when I was baking something with Silas, I left the kitchen table where we were working to go get something from the refrigerator. I got sidetracked doing something else in the kitchen for a minute and forgot to pay attention to what was happening at the kitchen table. Big mistake.

Needless to say, when I came back, I found that he had managed to spill the entire contents of the cocoa container out on my kitchen table. And yes, I had to take a picture to document it as I’m sure we’ll be looking back at these things some day and laughing quite heartily about all of his epic messes . 🙂

At any rate, I had to make a quick trip to Walmart to get some more cocoa. I figured Walmart would have a good price on some generic brand of cocoa.Wrong. I discovered that Walmart only stocks Hershey’s or Tollhouse (what’s with that?!), so I paid a whopping $2.58 for a canister of cocoa and tried again to make the bread.

Then, I discovered that my camera card was missing and when you’re supposed to blog about a cooking adventure, a camera card is sort of important seeing as a recipe post without pictures is kind of dull. 🙂

Where oh where could the camera card be? I searched high and low — only to finally find it in the load of clean laundry in the dryer. I had stuck it in the pocket of my jeans the day before and it made it through the washer and dryer unscathed. Hey at least it wasn’t buried at the bottom of the freezer like my camera cap!

Finally, I was able to get the recipe finished!


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59 Comments

  • Heather says:

    Glad to know I am not the only one who documents their kids messes. I don’t know how many times my oldest has gotten herself into a mess and my first reaction isn’t one of anger or disbelief, its “wait let me get the camera”.

  • Donna says:

    Oh my! What an adventure for you today.
    You really had to work hard for this freezer post!
    Glad you didn’t ruin the camera card. Whew! 😉
    The bread looks fantastic-yummy!
    I sure hope you do this challenge again- and that you have a great trip.
    Blessings!

  • Ruth says:

    You will really laugh at all the messes when the kids are adults! He is so cute I don’t see how you could ever get mad at him anyway.

  • Oh, Silas! LOL! That is too cute! The bread looks yummy!! 🙂

  • charity crawford says:

    Too bad he didn’t try to eat it being it’s chocolate then realize how nasty it taste because the face of how awful it would have tasted would have made the picture even better. 🙂 Too cute!

  • Beth K says:

    You’ll love the Nestle’s cocoa! Cook’s Illustrated magazine rated it as the best tasting cocoa that you can find inexpensively! 🙂

  • Bethany M says:

    Oh man, what a cutie!

  • Love the snap shot! I have got to try this recipe. Chocolate and Banana! mmm…

  • Heather says:

    The price of cocoa has really increased in general – it’s not just Wal-mart.

  • MK Jorgenson says:

    Phew…lucky on the camera card!

  • Bethany says:

    Whoa, at first I read that as your whole camera getting thru the washer and dryer unscathed…I was like, what kind of camera do you have!!???? hahaha these type pictures will be so fun to embarress them with when they’re older. 😉

  • Bethany says:

    Oh, also…Crystal, you should do a price check on Hershey’s cocoa at Sam’s. That’s where I get it. It’s cheaper there than getting it at Walmart.

  • Tara H says:

    Just so you know even at our Ingles Nestle cocoa powder is cheaper than the store brand! So that’s what we always buy! That bread does look delicious, and your Silas is such a cutie!

  • Abra says:

    I have truly enjoyed this challenge and am taking things away from it that I will use for years to come. My husband has been complimenting my work and our freezer full of food. Last week, we needed to pull most our meals from the freezer stash. He really enjoys this chocolate banana bread recipe and says it’s a keeper. Thank you for the challenge!

  • This recipe looks great. My family really likes banana bread, although I will have to find a gluten free alternative for me! Love your picture of your son at the table!

  • lizajane says:

    Well, the cocoa might have been expensive, but the picture of Silas is priceless! 🙂

  • Mary Ellen says:

    Ooh, this recipe is like my favorite sundae! Vanilla ice cream, bananas and chocolate syrup.

    Walmart stopped carrying off-brand chocolate chips and cocoa a few years ago. But I found that Trader Joe’s cocoa is actually the same cocoa I’ve seen on Cupcake Wars. Plus it had twice the fat and calories per tablespoon vs. Aldi. Makes me wonder how they do that…. Anyway. Good stuff!

    • Mandi says:

      You’re right! I just compared my TJs brand with the other brand I have. Twice the calories and fat! I wonder why? The TJ brand is my brand of preference and it’s cheap.

      • Mary Ellen says:

        I just checked out my Hershey’s as well just out of curiosity – same fat and calories as Aldi. Half of Trader Joe’s. It makes me believe that the inexpensive $2.29 Trader Joe’s cocoa is actually much richer and flavorful than Aldi or Hershey.

      • Laura C says:

        I’ve always preferred TJs cocoa over Hershey’s/Nestle/store brands, etc. Now I know why! Never thought to compare nutrition labels. Interesting.

  • Cindy says:

    I have a recipe for no bake cookies that uses hot chocolate mix in place of cocoa. You may be able to substitute this in other recipes next time you find you are out of cocoa. It is a great way to use up free cocoa mix I got in the past.

    • Amanda says:

      I would love to have this recipe!

      • Cindy says:

        No Bake Cookies

        1/2 cup sugar
        1/4 tsp salt
        1/4 cup butter
        1/4 cup milk
        1/4 cup peanut butter
        2 packets hot chocolate mix (Swiss Miss, Nestle)
        1/2 tsp vanilla
        1 1/2 cup rolled oats
        Combine all ingredients except vanilla and oats in a saucepan and bring to a boil for 1 minute stirring constantly. Remove from heat and add vanilla and oats. Drop by spoonful on greased cookie sheet. I put these in the freezer or could just be refrigerated.

  • tina says:

    Are you the one that was cooking gluten free for her child? If so, here is the mix that I use in place of flour (cup for cup) in regular recipes. You will find that this chocolate banana bread would be even better when using this mix.

    2 cups brown rice flour (not white rice flour – it makes a difference)
    2/3 cup potato starch
    1/3 cup tapicoa flour
    2 1/4 tsp xanthum gum

  • Debbie in PA says:

    Your son looks so adorable! I do miss those days terribly (13 and 15 now). And what a timely post. I have 3 overipe bananas sitting on the counter just waiting to be used!

  • Kelly says:

    What a priceless picture!

    I’ve washed and dried a flash drive (which was loaded with lots of stuff!) and thought it was all lost forever- nope! Still works just fine!

  • Amanda says:

    The only thing I need for this recipe is chocolate chips! I can’t wait to try it. Yesterday I put some frozen chicken breasts in marinade and stuck it back in the freezer. Thanks for this idea, Crystal! I did Italian dressing and a sesame ginger one.

  • Laura says:

    I just love this series! Your freezer friendly recipes have been great. My freezer is 1/2 full right now as I have been doing 2-3 every Friday. I love knowing that I have easy dinners and some treats in there also.

  • Christy Carden says:

    That is one reason I don’t shop at Walmart regularly. If you need something and there is not a sale and/or coupon out on that item, they often don’t have a generic version. I shop Publix. Sure the Toll House Cocoa at Publix probably costs more than the Toll House Cocoa at Walmart, but the Publix brand cocoa is cheaper than them both!

  • Emily says:

    I ran into the same problem with cocoa recently (well, I didn’t have to run out for it)… I thought I’d grab some at Walmart and yep, I bought the same can as you for the same price (in WI). No generics at mine, either.

    Around Christmas, Aldi had cocoa for $2…I had hoped to get some, but they were out before I made it there. I have got to remember to stock up this year!

  • Tracy says:

    I made this bread this week and it was a huge hit with the family!

  • Mary Ellen says:

    Hershey Cocoa per Tablespoon: 10 calories and .5 g of fat
    Aldi Cocoa per Tablespoon: 10 calories and .5 g of fat
    Ghiradelli Cocoa per Tablespoon: 15 calories and 1.5g of fat
    Trader Joe’s Cocoa per Tablespoon: 20 calories and 1 g of fat
    Nestle Cocoa per Tablespoon: 15 calories and 1g of fat

    Not all cocoas are the same! Wow what a difference in some.

  • Karen says:

    wow! That price for cocoa is cheap! I live near Hershey PA and I pay about $4.00 for a small container!

  • What a cutie! Good for you for remembering to take a picture. Sometimes I get so caught in the mess I forget that this will make a fun memory… some day!

    And yay that the camera card wasn’t ruined!

  • AmyP says:

    I use this recipe http://savorysweetlife.com/2009/06/rich-and-moist-sour-cream-chocolate-chocolate-chip-banana-bread-recipe/ for my banana bread and people always call me for the recipe after I deliver a loaf ;-). Also, I use 1/2 whole wheat flour 1/2 white flour in mine and you can’t tell a difference.

    It freezes great.
    🙂

  • Kim says:

    Cute!
    By drying & saving the leftover sweet bread/muffin/cookie/graham cracker crumbs, they can later be used like graham cracker crumbs for dessert crusts. I also save bread & cracker crumbs left over after baking &/or after emptying the package to use in meatloaf or croquettes. I save the dried crumbs in an empty Parmasan cheese container (I put non-sweet crumbs in one container & sweet crumbs in a separate container). Just make sure the crumbs are good & dry or you’ll end up with mold!

  • Caroline says:

    I just put this in the oven after making it for the first time. I’m excited to try it! I’ll be taking it to a farewell girls’ night tonight. Thank you for the uplifting and encouraging community you have created here; it’s been good for me the last few weeks.

  • Penny T. says:

    Has anyone tried making this into muffins instead of bread? Also, I’d love to cut down on the sugar and butter. Has anyone tried any healthier substitutions? I think I could substitute whole grain spelt flour but not sure about the sugar and butter. I’d like to use a little honey and coconut oil instead. Anyone tried anything like this? This might work well for my daughter’s lunches next year if I can make it a bit healthier.

  • Shelly says:

    I can so relate to losing things just today I was looking for my lens cap for my camera. I asked my kids to help me. Guess where it was, on the camera. So glad your camera card came through the wash alright. I made this recipe but used zucchini instead of bananas as I did not have enough bananas.

  • Ah, man! I just made four loaves of banana bread today. I wish I had seen this first! Printing for next time. 🙂

  • shawna says:

    I made this with butterscotch chips instead of chocolate chips because that’s what I had at home. It turned out so yummy!!

  • Camille says:

    Differences in cocoa, who would have thought? I’m going to be sampling other cocoas. I’ve always used Hershey’s. The things you end up learning when everything does not go as planned. 🙂

  • Stacey Hughes says:

    Too cute!! Sadly, this post makes me feel normal! 🙂
    Recipe sounds yummy.

  • Emily says:

    thanks for showing us the frustrating days, as well as the amazing ones. 🙂 Both encourage me!

  • Yum! I made the freezer banana bread with chocolate chips on top – from day 1. We ate 1 loaf and froze the 2nd right before a HUGE road trip. What a relief to come home late at night and, even with an empty fridge, know I’ve got breakfast covered. Thanks!

  • Amy says:

    This sounds yummy!! Knowing me, I’d have probably salvaged what I could off of the table and used it anyway. LOL! Especially if it was just for my family and not a special occasion or something. I will have to see if I have the ingredients for this. The last bananas I had, I’ve already sliced and flash frozen. Guess I could thaw them first and still use them.

  • Audrey says:

    I tried this and loved it! My family polished it off before we had any left to freeze! Thanks for sharing. I reviewed the recipe on my website and linked back to your page. 🙂 http://greatbitesfoodreview.com/amazing-chocolate-banana-bread/

  • Liz says:

    Sorry just wondering how much is a stick of butter

  • Katrina says:

    My family really likes this recipe. I make mini muffins, muffins, and muffin tops. They don’t last long around here. I want to make them with whole wheat flour. I’m wondering if anyone has tried it that way. If so, was the same amount of wheat flour used as all purpose flour. I’m new to using wheat flour. I’ve noticed the consistency is diffent from all purpose flour. Someone please help this novice out. Thanks.

    • I don’t usually bake with wheat flour, but my mom always did when we were growing up. She always mixed half wheat with half white flour and everything she made was good. she even did that with pie crusts.

  • This looks so yummy! I have been making my one bowl banana bread a lot and a few times I have added some cocoa powder, chocolate chips and dried cherries. So yummy! http://www.homeecathome.com/the-home-economist/moist-and-delicious-one-bowl-banana-bread

  • Sonya says:

    I made this the other day. I have to remember to adjust the cooking time for my non-stick dark metal pan. This was easy to follow and I always sift my flour. Thanks for the recipe and I will try others on your blog.

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