Sweet Desserts

Here are two easy recipes to try from the RowHome staff. Do you have a recipe to share? Email it to rowhomebrenda@gmail.com and it may appear on the blog or in our upcoming print issue!

Blueberry Banana Bread w/ White Chocolate Bursts
by Mark Casasanto

Spring is almost here and summer is coming! Here is a very versatile recipe for a truly light and wonderful bread recipe featuring two warm weather fruit favorites and a little pop of white chocolate love. The best part- this recipe yields two loaves; one for keeping and one for giving. This bread also freezes well (for two-three months) just in case you’re not in the giving mood.


  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 medium, ripe and mashed bananas
  • 2 cups flour, plus 2 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh blueberries
  • ½ cup of white chocolate morsels



  1. Preheat oven to 375 degrees.
  2. Grease and flour two 9×5 loaf pan with nonstick spray. Set aside.
  3. Peel, then mash bananas and set aside.
  4. In a large mixing bowl, cream butter and sugar together until light and fluffy.
  5. In a side bowl, beat eggs lightly using a fork.
  6. Add eggs to sugar mixture and beat until combined.
  7. Add mashed bananas and mix until combined.
  8. In another bowl, sift flour, baking soda, and salt together. Slowly add to banana mixture. Mix until combined being careful not to over mix.
  9. Combine blueberries and white chocolate morsels. Toss gently to coat with the extra 2 tablespoons of flour. Discard extra flour from the blueberries and chocolate. Carefully fold into batter.
  10. Pour batter, in equal amounts, into prepared loaf pans and bake at 375 for 15 minutes. Reduce heat to 350 and bake for an additional 25-30 minutes (top should be firm and a toothpick inserted into center should come out clean). Cool completely before removing from loaf pans.

Serve with whipped cream cheese for a morning breakfast treat. Or try it with your favorite ice cream (pictured here with Butter Pecan and chocolate dusting) for an after dinner dessert or… perhaps a midnight snack! Mangiamo!



Easy Coffee Ice Cream
by Maria Merlino


  • 1 cup milk
  • 24 full-sized marshmallows
  • 1 rounded teaspoon of instant coffee or instant espresso
  • 1 container of frozen whipped topping
  • Thin pretzels (for topping)
  • Chocolate syrup (for topping)


  1. Add milk to a saucepan and place over medium heat.
  2. Add marshmallows a few at a time until milk is heated through and marshmallows are melted.
  3. Add the coffee powder and stir through.
  4. Take off heat and transfer to a bowl to cool.
  5. In the meantime thaw frozen whipped topping according to package directions.
  6. Add thawed topping and fold in.
  7. Pour in a rectangular metal pan and place in freezer.
  8. After 30 minutes, stir, scraping sides.
  9. Return to freezer and freeze until firm. S
  10. coop into dishes and top with thin pretzels and chocolate syrup.

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