BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
- Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
BANANA FLAX CHOCOLATE CHIP LOAF
I created this recipe after a few years of attempting to "perfect" a moist, flavorful, healthy banana loaf. This loaf is amazing and I am constantly asked to bake it by friends and family. (I have even been known to take it to my doctor's office, hair salon and my dentist's crew!)
Provided by deneencooks
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.spray 2 loaf pans (8 1/2''X 4 1/2'') with Pam.
- Combine all dry ingredients mix with a whisk and set aside.
- In a larger mixing bowl with electric mixer beat bananas and sugar.
- Then beat in egg substitute.
- Add buttermilk, oil & applesauce.
- Stir in dry ingredients and gently mix with a spatula just until combined.
- Stir in chocolate chips.
- Pour half the batter iinto each loaf pan.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- (other than the melted chocolate of course -- check closely for BATTER on the toothpick) when done turn out of the pans onton rack.
- Cool and slice.
- (warm banana bread is awesome but if you try and slice it too soon you will squish the loaf a bit).
- You can change the flavor of "chips". I used Butterscotch and they are great. BUT, I only added 1 cup for the whole recipe, so as not to increase the sweetness/fat/caloric value too much. 1 Cup was just fine!
Nutrition Facts : Calories 392.5, Fat 13.4, SaturatedFat 4.4, Cholesterol 0.5, Sodium 450.8, Carbohydrate 67.6, Fiber 7.5, Sugar 32.5, Protein 7.7
CHOCOLATE-CHIP BANANA BREAD
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, cakes, dessert
Time 2h
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
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