Mexican Chocolate Banana Bread Spiced Mexican Chocolate Banana Loaf with Cinnamon and Cayenne Ingredients: 3 ripe bananas, mashed 1/2 cup unsalted butter, melted 3/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon ground nutmeg 1/2 cup Mexican chocolate (or dark chocolate), chopped 1/4 cup mini chocolate chips (for topping) Directions: Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper. In a large bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla until smooth. In a separate bowl, sift together flour, cocoa powder, baking soda, salt, cinnamon, cayenne (if using), and nutmeg. Gradually mix the dry ingredients into the banana mixture until just combined. Do not overmix. Fold in the chopped Mexican chocolate. Pour batter into prepared loaf pan. Sprinkle with mini chocolate chips on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 290 kcal per slice | Servings: 10 slices #bananabreadrecipe #mexicanchocolate #spicedbananabread #bakingwithbananas #chocolateloaf #cozybakes #cinnamonswirl #homemadebananabread #darkchocolatebaking #bananachocolatedessert #cayennechocolate #easyloafcake #fallbaking #richbananabread #comfortfoodbakes #chocolatefix #mexicaninspiredbaking #spicychocolate #bananadesserts #loafrecipes Say hello to your new favorite twist on banana bread! This Mexican Chocolate Banana Bread is rich, spicy, and impossible to resist!

Very Chocolate Ice Cream Decadently Rich and Creamy Very Chocolate Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 100g dark chocolate (70% cacao), finely chopped 1 teaspoon pure vanilla extract A pinch of salt Directions: In a medium saucepan, whisk together the milk, sugar, cocoa powder, and salt over medium heat until the sugar dissolves and the mixture is warm (do not boil). Remove from heat and stir in the chopped dark chocolate until melted and smooth. Stir in the heavy cream and vanilla extract. Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for an additional 2-3 hours until firm. Let sit at room temperature for 5 minutes before serving for the best texture. Prep Time: 15 minutes | Chilling Time: 4+ hours | Churning Time: 30 minutes | Total Time: 5 hours Kcal: Approx. 320 kcal per serving | Servings: 6 servings #chocolateicecream #homemadeicecream #richdessert #creamyicecream #chocolatelover #dessertrecipes #icecreamlover #frozendessert #sweettooth #easyrecipes #decadentdessert #summerdessert #comfortfood #chocolatedessert #darkchocolate #desserttime #icecreamrecipe #frozendessert #sweetcravings #chocolatefix Dive into decadence with this Very Chocolate Ice Cream — rich, creamy, and ultra-chocolatey! Perfect for satisfying every chocolate craving!