Chocolate Banana Loaf Abm Food

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

BANANA CHOCOLATE CHIP BREAD

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.

CHOCOLATE BANANA LOAF

Steps:

• In a large bowl cream together melted chocolate chips, butter, brown sugar and banana until smooth.
• In a separate bowl combine flour, baking powder, baking soda, mix well.
• Stir flour mixture into creamed mixture, add milk.
• Stir in nuts if using.
• Spoon into greased and floured loaf pan.
• Bake at 350°F for 50 -60 minutes.
• Let cool in pan for 5 minutes turn out on wire rack to completely cool.

CASHEW BANANA BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the cashews during the add-ins cycle or 5 minutes before the final kneading is finished.

GLUTEN-FREE CHOCO-BANANA LOAF

Steps:

• Sift flour, sugar, powder, soda, and salt together in a large bowl.
• In a seperate bowl, beat together the egg, milk, oil, and bananas.
• Add liquid to dry ingredients and beat for about 30 seconds (batter should be lumpy).
• Gently fold in chocolate chips.
• Turn into grease 9"x3"x5" pan.
• Bake in a preheated 350* oven for about 65 minutes or until golden brown.
• Cool on wire rack for 5 minutes before slicing.
• Enjoy!

CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
• Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
• Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
• I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
• Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
• I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
• You may need to add a teaspoon-ish of water if the raisins are very dried.
• Bakes approx 1 1/2lb Loaf.
• (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
• This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

CHOCOLATE BANANA LOAF (ABM)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer. Select sweet cycle.