Chocolate Cherry Chip Banana Bread Bites


These Chocolate Cherry Chip Banana Bread Bites are perfect for breakfast, brunch, or even a great snack! Such a fun little twist on classic banana bread.

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Most of the people I know either LIKE, or LOVE banana bread!

Why do I love banana bread so much? Really I’m not sure, but it’s probably because it can be as fancy and different, or as comforting and basic as you want it to be.

So, when I was at Target last, I saw something new in the baking aisle – DelightFulls by Nestle Toll House. Hmm!

From what I can tell there seems to be four different varieties. For my banana bread bites I chose the Milk Chocolate Morsels with Cherry Filling. Normally anything with a cherry filling is a little iffy in my book. Just being honest. :)

But I must say I was pleasantly surprised, these morsels have a wonderful flavor!

Break out the morsels and make these for yourself my friends!


A nice plate full of Chocolate Cherry Chip Banana Bread Bites ready to go. Now all you need is a tall glass of milk, or a cup of your favorite coffee or tea! Delish!


Here they are cooling? My son called them little devils because of the larger pokey chips? So silly, but so sweet. :)


A light dusting of powdered sugar is the perfect way to top off these little bites of yum!


Chocolate Cherry Chip Banana Bread Bites

Ingredients:                                                                           2014-11-12 Choclate Cherry Chip Bites_3656

1 1/4 cups sugar

1/2 cup butter, softened

2 large eggs

1 1/2 cups mashed bananas (approximately 3 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

9 oz. bag Nestle Toll House DelightFulls – Milk Chocolate Morsels with Cherry Filling

Powdered sugar, for dusting if desired


1. Heat oven to 350 degrees. Lightly spray the cups of two 24 mini muffin cup tins with cooking spray.

2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.

3. Stir in flour, baking soda, salt and DelightFulls just until moistened. Spoon batter evenly among mini muffin cups.

4. Bake approximately 15-17 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 2-3 minutes. Remove from pans to cooling racks; cool 5 minutes before serving.

* Adapted from Gold Medal Flour Banana Bread


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Pretty Pink Petit Fours


You know how sometimes you little something special for dessert?  Well my friends, I have got you covered. My Pretty Pink Petit Fours are sure to please!

Be sure to follow me on Pinterest!    

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Hello everyone! How are you? I hope you’re all having a GREAT day!

Today’s post is pretty quick and straight forward. I’m going to show you guys how to make Petit Fours in a simple no fuss kind of way, and no fondant!

First, you will need to decide if you want to make your own loaves, or purchase them. There are pros and cons to both. I’m including an easy way to make pound cake loaves from a regular cake mix, for when you want to make your own loaves. No you don’t need a pound cake mix.

Keep in mind, you can always freeze a loaf for later. The extra loaf can be used for almost anything, cut up in parfaits, toasted and served with grilled fruit and a scoop of ice cream, loaded with your favorite toppings, it doesn’t have to be petit fours.

Second you need to decide what flavor profile you want for your Petit Fours. Meaning the flavor/flavors you want to taste in your Petit Fours. If you like, flavor your pound cake with 1 teaspoon of almond, coconut, lemon or orange extract. Of course this is completely optional. I used almond extract.

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These loaves aren’t exactly pretty, they’re not suppose to be. I wanted you to see the transformation.

I chose to make my pound cake loaves myself. The lines on top of the loaves are from cooling them top side down. Don’t let the marks bother you because the crusts are cut off, and you will never notice. Personally, I find it easiest to cut my pound cake loaves into slices, then cut the crust off.

From there, either cut the slices into one-inch squares, or use a mini cookie cutter to cut your desired shape.

If you don’t want to make your own pound cake loaves, that’s fine too. You can always use a premade pound cake from the frozen food section of your grocery store. Sara Lee makes a pretty good one that works in a pinch. :)


These pictures really don’t do these Petit Fours justice, they’re much prettier up close. Using regular frosting it’s very possible to make delicious and pretty Petit Fours with no fondant! If you do like fondant go ahead and use it. They’re your Petit Fours! :)

Pretty Pink Petit Fours

Ingredients:                                           2014_09_09_2925 Pretty Pink Petit Fours                                                                                               


1 White Cake Mix

1 (3.4 oz.) package vanilla instant pudding mix

4 large eggs, preferably room temp

1 cup water, milk, or almond milk (unsweetened)

1/3 cup vegetable oil

1 teaspoon almond extract


1 can Pillsbury vanilla frosting, or any brand your prefer

1 teaspoon almond extract

1/2 teaspoon cherry extract

Pink and white Sixlets for decoration, or any decorations your prefe


1. Combine cake mix, pudding mix, eggs, water or milk, oil and extract in bowl. Beat with an electric mixer at medium speed for 2 minutes.  Pour into two greased, or sprayed 8 x 4-inch loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool loaves completely on wired rack before slicing.

2. Use a serrated knife to cut your pound cake into one-inch thick slices. Then cut the crust off the pound cake slices, and cut each slice into one-inch squares, or use a mini cookie cutter to cut your desired shape. Place squares or shapes on a cooling rack with two sheets (one on top of the other) of wax paper underneath.

3 Place 1 can of vanilla in a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave frosting again, stirring until slightly thinned but not hot. Stir in 1 teaspoon of extract. I added 1 teaspoon of almond extract and 1/2 teaspoon cherry extract. You don’t need to do both. If you do add the cherry extract, be sure to do so 1/4 teaspoon at a time, tasting after each addition, adding more if desired. You can tint the mixture by stirring in a bit of regular food-coloring or gel food-coloring, if desired.

4. Generously pour icing over the squares or shapes, and let stand for at least 15 minutes.  Once frosting is set you can pour another layer of icing over shapes, if desired. If you are adding any type of decoration add it after frosting has dripped off just a bit. If you wait until the frosting firms up your decorations will not stick.

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Chocolate-Cherry-Banana Cake


Do you like chocolate and cherry together? Most of us do. How about chocolate and banana together? Of course! Then why not try my moist and flavorful Chocolate-Cherry-Banana Cake?

Chocolate_Cherry_Banana Cake_ 019

Chocolate, cherry and banana, three great flavors, one great cake! Friday is Valentine’s Day, and this cake would be perfect for Valentine’s Day!!

Whether you’re celebrating with a special someone, a group of people, or even celebrating solo, this cake is perfect! You can always bring the rest to work to share with your co-workers if you don’t want the whole cake hanging around the house. 

You will be everyone’s friend, well for the day anyway, and you will be able to indulge in a wonderful piece of moist, delicious cake. :)

My Chocolate-Cherry-Banana Cake is a great cake for Valentine’s Day! It’s also a great cake any time you want something a little different!!

[Read more…]

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Cherry Red Velvet Cake Cups


These pretty cups make for a great Valentine’s dessert! Red Velvet jazzed up just a bit makes these cake cups wonderfully delicious!!

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Red Velvet seems to be one of those flavors so many people just love! Perfect for Valentine’s Day, right?

But, Red Velvet and cherry? It’s the same as chocolate and cherry, so why not? The two flavors are delicious together! Red Velvet is of course all the rage right now with Valentine’s Day coming up in a few weeks. So enjoy. :)

Keep in mind you can serve this dessert like I did as cake cups, regular cake, or of course cupcakes. Plenty of options, all of which would be excellent!

[Read more…]

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Cherry Chocolate Chunk Cookies


These wonderful cookies combines three of my favorites: dried sweet cherries, white chocolate, and chocolate chunks. These cookies are so pretty and festive for the holidays.  Cherry Chocolate Chunk Cookies_019 My Cherry Chocolate Chunk Cookies are a must have for any holiday celebration with family and friends! The red and white color add a great holiday feel, plus these cookies are such a nice change of pace!

There’s just something special about that one red and white cookie on any cookie platter. It’s that one cookie that always gets people talking, that one cookie that creates curiosity, and it’s that one cookie that’s just a little different.

The addition of the chocolate chunks will help bring a lot of people back into their comfort zone, plus give them a little treat. :)

These cookies are a must have for any cookie platter!

[Read more…]

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Cherry Chocolate Cupcakes


Cherry Chocolate Cupcakes

I call these Cherry Chocolate Cupcakes, you could call these Chocolate Cherry Cupcakes, or even Schwarzwaldkuchen Cupcakes, if you really wanted to.

No matter what you call them the classic flavor combination is wonderful!

Knowing I wanted to play up the delicious cherry flavor for summer, I thought this should be a no brainer. This cupcake is simply my little spin on this great flavor combination.

You guys can’t believe how this little cupcake adventure played out!

While I was in the process of making the cupcakes I came to find out my guys don’t like chunks of fruit in their desserts; unless it’s bananas! What? Can you believe that? No fruit chunks!!

I just don’t get it but whatever…

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Mini chocolate chips are an easy and delicious topping for those that don’t necessarily want fruit on the top of their cupcakes. That group of people would definitely include my youngest son who has lots of issues with texture.

I could write a book on what on what this boy will and will not eat! Anyhoo, let’s get back to the cupcakes.

Whether you top the cupcakes with mini chocolate chips or maraschino cherries is up to you. They’re both very good. :)


In case you’re wondering how the whole cupcake escapade turned out, keep reading for the quick recap.

Alpha Male: Ate one cupcake and loved the flavor! He thought he deserved an Oscar for acting as though the microscopic pieces of cherry didn’t bother him. Of course they did! He then quickly reminded me he usually doesn’t eat anything with cherries in it.

All-American Kid: Loved the flavor and look! Rather quickly after eating his two cupcakes he told me the only reason people eat cupcakes is to have something to put frosting on. He was quite shocked I didn’t know that. What? Then he asked me when I’m going to make more cookies. According to him, he hasn’t had a good cookie in almost two days now.

Mister Picky Pants: Did I mention Mr. Picky Pants doesn’t hesitate to let everyone know when something isn’t right in his world? Well he doesn’t. Of course he had to hit a piece of cherry! Although it was tiny, it was still a piece of cherry.

After he calmed down from what he considered to be almost an attack, he managed to let me know he LOVED the flavor of the cupcakes! Immediately followed by, he just can’t deal with pieces of cherry in his mouth when he’s eating dessert.

Final Conclusion: All three absolutely loved the all around flavor of the Cherry Chocolate Cupcakes! They especially loved the addition of the almond extract. Who doesn’t, right? But, the idea of actually having real pieces of fruit in your dessert is something that my guys just don’t like.

Oh, one more thing at least I didn’t use the fancy frosting (they mean buttercream), so the frosting, according to them, was also very good! Their words, not mine. :)


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Cherry Chocolate Cupcakes

Ingredients                                                               025

15.25 ounce package chocolate cake mix

2/3 cup chocolate milk (you could use regular milk if you prefer)

1/3 cup water

1/3 cup oil

3 eggs, brought to room temperature

21-ounce can cherry pie filling

2 teaspoons almond extract, divided

16-ounce container vanilla frosting

maraschino cherries for garnishing, if desired

mini chocolate chips for garnishing, if desired


1. Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners.

2. In a large mixing bowl or stand mixer, combine cake mix, chocolate milk, water, pie filling, eggs and 1 teaspoon of almond extract. The cherries will break up somewhat, but if you have people that don’t like fruit flavor, but not chunks this is a good thing. :)

3. Pour batter into paper-lined muffin cups. You will use about 1/4-cup of batter per muffin cup for regular size cupcakes.

4. Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack.

5. Add remaining teaspoon of almond extract to vanilla frosting and stir well by hand. Frost cupcakes with vanilla frosting; top each with a maraschino cherry, mini chocolate chips, or both.

Makes 24 Servings

Megamommy Notes:

If you are making these cupcakes for people that don’t like fruit chunks simply use cherry extract in the cupcake batter. :)

Have a great day!

Megamommy ѽ

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Chocolate Cherry Cola Cupcakes

Igredients for Chocolate Cherry Cola Cupcakes @

So, after being accused of not making cupcakes in forever, (which translates into about a whole week, maybe two if you have kids), I decided to make these simple little cupcakes.

When I opened my frdige the first thing I saw was a Cherry Coca Cola, so I thought to myself Cherry and Chocolate it is!

Ingredients for Chocolate Cherry Cola Cupcakes @

Here are your basic Chocolate Cherry Cola Cupcake ingredients.

I followed the instructions on the back of the cake box, only instead of water I substituted Cherry Coca-Cola for the water, and I added about 2 Tbsp. of maraschino cherry juice. If you don’t have a jar of maraschino cherries, don’t sweat it, simply add 1/2 tsp of cherry extract to the cake batter.

Two things I wanted to share with you guys. First, I thought these Life Saver Gummies – Wild Berries would be a great garnish, because of their flavor and color. If you’ve never had them before, they’re delicious!

Second, you can see here I used the smaller size Duncan Hines Devil’s Food Cake Mix. I really like the 9 oz. size when I want to make a fun dessert for the kids but I don’t too much of it.

Just like the regular size mix they go on sale all the time! Ounce per ounce the regular size cake mix is always going to a better deal, but there are times where the smaller mixes come in handy.

 I also added just a few sprinkles before garnishing them with the Life Saver Gummies – Wild Berries.

Chocolate Cherry Cola Cupcakes @

Ready to dig in?

Chocolate Cherry Cola Cupcakes


1 (9 ounce) box Devil’s Food Cake Mix

1/2 cup Cherry Coca-Cola

1/4 cup canola oil

2 Tbsp. maraschino cherry juice or 1/2 tsp. cherry extract

2 large eggs

1/4 cup butter, softened but not metled

1-1/2 cups confectioners’ sugar

2-3 tablespoons of same Cherry Coca-Cola

Garnish: rainbow sprinkles & Life Saver Gummies – Wild Berries or any garnish you prefer


1. Preheat oven to 350 degrees. Line muffin pan with 10 cupcake liners (I usually spray those with nonstick spray), or spray muffin cups with nonstick spray.

2. Blend dry mix, Cherry Coca Cola, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape down sides, and beat at medium speed for 2 minutes. Pour batter into muffin cups, distributing evenly.

3. Bake for apx. 20 minutes; be sure not to over bake. Cool in pan, on wire rack for 15 minutes. Cool completely before frosting.

Frosting Directions

1. In a large bowl, beat butter at medium speed with an electric mixer until nice and creamy. Add powdered sugar and cola, beat until smooth. Spread over cooled cupcakes.

The cherry flavor in the butter cream frosting is going to be very light. If you want a stronger cherry flavor you can either add cherry extract, add only 1/4 of a teaspoon at a time, or you can simply go with the Duncan Hines canned frosting starter and add a packet of cherry almond frosting creations flavor mix.

2. Garnish with sprinkles and gummies, or any other garnish, if desired.

One more thing my taste testers are funny when it comes to anything cherry flavored. They say they like it, but they want it light. This cupcake and frosting are both very light, I could easily make them heavier, but after coming off of Christmas I thought light would be nice.

Here are the comments of my Taste Testers:

Taste Tester 1 – The cupcake is light and moist and the frosting seems to be perfect! BUT I wanted something heavier. On a scale of 1-10, I rate these a 9.

Taste Tester 2 – Both the cupcake and frosting are great! Do you have any heavy goopy frosting to pour on there? I rate these a solid 8.5.

Taste Tester 3 – There aren’t any chunks of fruit, right? Not bad for something with cherry in the title. I rate these a 9. Next time no fancy frosting, give us the cheap stuff out of the can.

That’s my panel of taste testers, gotta’ love ’em. :)

This recipe can easily be made with a regular size cake mix, simply follow the back of the box for the exact amounts. Remembering to substitute the Cherry Coca-Cola for the water.

I’ve made this recipe many times, many different ways, and whether you make cupcakes or cake in a pan it turns out great!

Megamommy ѽ

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