TEST KITCHEN'S FAVORITE BANANA-CHOCOLATE CHIP BREAD
Freezing and thawing over-ripe bananas before mashing creates a syrupy-thick juice, more like liquid gold, that bursts with sweet banana flavor and makes this loaf next-level delicious.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes one 9-by-5 inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cardamom, and cinnamon, 30 seconds. In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth. Make a well in flour mixture and pour banana mixture into it. Stir together until mostly combined but some dry flour remains. Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains (do not overmix). Transfer to prepared pan.
- Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
SCOTCHAROOS
Steps:
- Generously butter a 9x13 inch baking pan. Set aside.
- In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
- Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
- In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
THE BEST BANANA BREAD
We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet-all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
- Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
- Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
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