CHOCO-CHUNKY BANANA BREAD
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 1 loaf, about 9 slices
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.
- Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm.
- Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.
- Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.
- While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.
CHOCOLATE CHUNK-BANANA BREAD
Team up chopped BAKER'S Chocolate with ripe bananas and walnuts and you end up with perfection - a moist banana bread that's sure to win raves.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h10m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine flour, sugar, baking powder and salt. Mix eggs, bananas, oil and milk in large bowl until blended. Add flour mixture; stir just until moistened. Stir in chocolate and nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 55 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE CHUNK BANANA BREAD
Everyone has their favorite banana bread recipe, and this one, from Hot Chocolate chef Mindy Segal, happens to be ours-in large part because it's studded with chocolate chunks!
Provided by Mindy Segal
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Melt the chocolate in a double boiler, stirring occasionally with a rubber spatula. (Alternatively, use a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl is not touching the water.) Flip a sheet pan upside-down, spray it with nonstick baking spray, and line it with parchment paper. Using an offset spatula, spread the melted chocolate in an even layer over the parchment paper. Place in the freezer to set, 30 minutes.
- In a small bowl, combine water and flax meal. Set aside to thicken, 30 minutes and up to overnight.
- Preheat oven to 350 F. Combine dry ingredients in a mixing bowl: both flours, baking powder, baking soda, salt, and cinnamon. Set aside.
- Put the bananas and vanilla extract in a plastic deli container, then purée with an immersion blender, 30 seconds. Add the puréed banana to a large mixing bowl along with canola oil, apple cider (or orange juice), the flax mixture, and the sugar. Stir to combine. Add the dry ingredients and stir just to combine, until there's no visible flour. Stir in the chopped pecans.
- Pull chocolate from the freezer and break it up into shards. Using a rubber spatula, fold the shards into the batter. The folding motion will further break up the chocolate, which is okay.
- Spray a standard loaf pan with nonstick baking spray. Scrape batter into the pan and smooth out the top. Tap the pan on a hard surface to settle the batter. In a small bowl, mix the sugar and cinnamon and sprinkle on top of the batter. Bake 1 hour.
- Banana bread is done when a cake tester comes out clean. Let cool completely in the pan, then run a knife around the edge, invert onto a plate, slice, and serve.
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
CHOCOLATE BANANA BREAD
Nothing tops old-fashioned banana bread, except maybe this chocolate version! Each slice is studded with nuts. -Connie Deke, DeWitt, Nebraska
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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- Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9x5-inch loaf pan, shaking off any excess flour.
- In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.
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- In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.
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