Banana Chocolate Chip Dessert Food

BANANA CHOCOLATE CHIP DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.
• Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.

CHOCOLATE CHIP BANANA CAKE

Steps:

• Preheat oven to 350 F.
• Coat 9" square pan with cooking spray; flour lightly.
• Combine flour,sugar,soda and salt.
• In a second bowl mash bananas; stir in oil and eggs until just combined.
• Mix dry ingredients into banana mixture.
• Stir in chips.
• Pour batter into pan.
• Bake 40 minutes or until toothpick inserted into center comes out clean.

BANANA CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, baking powder and fine sea salt.
• In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
• Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
• Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
• Mix together dry ingredients, set aside.
• Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
• Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
• Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
• Cool slightly then remove from pan.
• Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
• Note:.
• I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.