This is a favorite of the Theobroma crew! We love snacking on a piece of chocolate chunk banana bread with a cup of Raven's Brew coffee in the morning.

Original recipe inspiration from: Natasha Kravchuk at Natasha's Kitchen

This recipe is an adaptation from Natasha's Banana Bread recipe. We've enhanced the recipe by taking out the raisins and using our own Theobroma Chocolate Bars instead. We recommend using either of our satin bars -- milk or dark depending on your flavor preferences. Walnuts are optional if you want an extra crunch. 

INGREDIENTS

3 ripe bananas
1/2 cup unsalted butter (one stick, softened)
3/4 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 cup Theobroma Chocolate chunks - 2 bars (recommended: Milk Satin or Dark Satin) 

Optional: 1 cup walnuts

INSTRUCTIONS

Preheat oven to 350°F. Grease a standard bread loaf pan*.

Combine 1/2 softened butter and 3/4 cup granulated sugar in a mixing bowl. Stir until creamy.

In a separate bowl, mash the 3 ripe bananas until there are no more chunks. Add 2 large eggs and mix together thoroughly. 

Poor banana and egg mixture into the butter and sugar mixture. Mix everything together. 

In a separate bowl, whisk together dry ingredients (1 1/2 cup flour, 1 tsp baking soda, 1/2 tsp salt). Add to wet ingredients in increments until everything is combined. Mix to make sure there aren't any dry flour clumps hiding in the batter.

Add 1/2 tsp vanilla extract. Fold in 1 cup Theobroma Chocolate chunks (and walnuts if desired). 

Pour batter into greased loaf pan and bake for 55-60 minutes or until it passes the clean toothpick test.

* This recipe also works for muffins, though the baking time will be much shorter. 

Original recipe inspiration from: Faith at CookThink

This recipe is an adaptation from Faith's Copycat Marie Callender's Chocolate Satin Pie (linked above). We've enhanced the recipe by using our own Theobroma Dark DeMenthe Chocolate Bars instead of plain ole chocolate chips.

We also substituted Cool Whip for the whipped cream Faith uses because our test baker doesn't have an electric mixer and struggled to make the whipped cream by hand during her first attempt.

Finally, to make sure our chocolate was the star of the show, we swapped out the Oreo cookie crust for a store-bought graham cracker crust instead.

INGREDIENTS

1 cup granulated sugar
3 large eggs
3 Theobroma Dark DeMenthe chocolate bars (chopped)
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 cup unsalted butter (one stick, softened)
1 cup Cool Whip
1 pre-made graham cracker crust

INSTRUCTIONS

Add 1 cup granulated sugar and 3 large eggs to a medium-sized saucepan and whisk until combined. Place over low heat and continue whisking until the mixture reaches 160 degrees Fahrenheit. 

Remove the sugar and egg mixture from heat (and turn off stovetop). Add the 3 bars worth of chopped Dark DeMenthe chocolate pieces, 1/2 teaspoon of salt, and 1 1/2 teaspoon of vanilla and mix until combined. The heat from the sugar and egg mixture will melt the chocolate.

Allow the mixture to cool to about room temperature before continuing to the next step.

In a separate bowl, whisk 1/2 cup (one stick) of softened butter until creamy. Pour the chocolate mixture from the saucepan into the mixing bowl. Mix until combined.

Add 1 cup Cool Whip and mix until combined. Pour mixture into crust and refrigerate until the pie has set (not soupy or too wiggly). 

Serve chilled with a dollop of Cool Whip and / or a small piece of Dark DeMenthe chocolate on top. 

 

The pie can also be frozen and served at a later date if desired. 

Original recipe inspiration from: Jenn Segal at Once Upon a Chef

This recipe is an adaptation from Jenn Segal's Best Brownie Recipe (linked above) to incorporate our unique Theobroma Chocolate bar flavors. To get the ultimate result, you must use either our Alaska Moka Bar or the Dark DeMenthe bar (not both!). Using these bars allows the infused flavors of Raven's Brew espresso or mint to enhance the already vibrant chocolate in the brownies. 

This recipe can be mixed by hand, so no need to break out the electric mixer unless you're looking for an excuse to use it and love washing dishes. 

INGREDIENTS

2 sticks (1 cup) unsalted butter
3 bars of Theobroma Chocolate (either Alaska Moka Bar OR Dark DeMenthe)
4 large eggs
½ teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour

INSTRUCTIONS

Set the rack in the middle of the oven and preheat to 350°F. Grease baking pan -- use a 9 x 9 pan for thicc brownies (cooking time will be slightly longer) or a 13 x 9 pan for more individual brownies. 

Place the 2 sticks (1/2 pound) of butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Keep an eye on it so it doesn't explode and make a huge mess! Add the chopped chocolate bars (3 total of the same flavor) and stir until the chocolate is completely melted. If the melted butter doesn't melt the chunks completely, you can put it back in the microwave for 20 second intervals until it is smoothly incorporated. Set aside.

In a separate, large bowl, whisk the eggs. Then, add the 1/2 teaspoon of salt, 1 cup of granulated sugar, 1 cup of firmly packed brown sugar, and two teaspoons of vanilla. Whisk everything until smooth -- be sure to break up those sugar lumps! 

Combine the chocolate-butter mixture with the egg and sugar mixture until fully incorporated. Then add the 1 cup of flour and whisk until the batter is uniform.

Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes*, until the top has formed a shiny crust, and it passes the toothpick test**.

* Remember those thicc brownies in the 9 x 9 pan may take a little longer. Check in at 45 mins and keep an eye on them to make sure the edges don't burn.  

** A toothpick inserted into the center of the brownie comes out clean, and not smeared with uncooked brownie batter. 

 

Remove from the oven to cool. Resist the urge to cut into them right away and burn the roof of your mouth. When completely cooled, the brownies will be dense and fudgy; stored at room temperature they should last 3-4 days. Having said that, we doubt they will last that long, so pace yourself or make sure to share with friends.