Chocolate Banana Mini Loaves Food

EMILY'S BANANA-NUT MINI LOAVES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray.
• Mix sugar, applesauce, egg, and vanilla in a large bowl with a wooden spoon. Add in bananas, walnuts, and chocolate chips and stir to combine. Add flour, baking soda, cinnamon, and salt and stir until completely mixed. Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick or fork inserted into the center comes out clean, 25 to 30 minutes. Allow to cool for at least 30 minutes.

CHOCOLATE CHIP BANANA MINI LOAVES

Steps:

• Heat oven to 350°F. Grease and flour 3 (5 3/4x3-inch) mini loaf pans; set aside.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and vanilla; beat at low speed until well mixed. Stir in all remaining ingredients.
• Spoon batter into prepared pans. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Cool completely. Spread sliced bread with Butter with Canola Oil, as desired.

CHOCOLATE MINI LOAVES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the melted chocolate chips, eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce just until moistened. Fold in miniature chips., Divide batter among five greased 5-3/4x3x2-in. loaf pans, about 1 cup in each. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For glaze, combine the chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners' sugar, vanilla and salt until smooth. Drizzle over cooled loaves.

MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
• Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.
• Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
• Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.
• Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.
• You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.

CHOCOLATE MINI-LOAVES

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
• Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
• Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
• To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

EGG-FREE CHOCOLATE-BANANA LOAF (BREAD, MINI-LOAVES, MUFFINS)

Steps:

• Preheat over to 350°F
• Coat a 9x5 loaf pan, three 6x3 mini loaf pans or a 12 cup muffin tin with cooking spray.
• Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. Set aside.
• Whisk together buttermilk, mashed banana, oil, and vanilla in a separate bowl.
• Fold the buttermilk mixture into the flour mixture.
• Scoop batter into the desired prepared pans.
• Bake until toothpick inserted in the center comes out clean: Large loaf 50 to 60 minutes, Mini-loaves 35 to 45 minutes, or Muffins 18 to 22 minutes.
• Cool 5 minutes in pans.
• Unmold and cool completely.
• Drizzle with Chocolate Drizzle of desired.
• Chocolate Drizzle:
• Melt 1 ounce chopped bittersweet chocolate in a double boiler or in microwave at low (20%) power. Drizzle over cooled loaf or muffin.

CHOCOLATE BANANA MINI LOAVES

Steps:

• Heat oven to 350 degrees. You'll need 6 disposable baby (mini) loaf pans (5 3/4 x 3 1/4 x 2 inch) coated with nonstick spray and a baking sheet.
• Beat cake mix, sour cream, water, eggs and cinnamon in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in mashed bananas. Pour into prepared pans (about 1 1/4 cups batter each); place on baking sheet.
• Bake 30 minutes or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pans on a wire rack 10 minutes. Invert on rack, remove pans, turn right side up and cool.
• GLAZE: Microwave chocolate chips in a medium bowl on high, stirring every 20 seconds, until melted and smooth. Stir in cream and corn syrup; spread over tops of cakes. Sprinkle with walnuts and banana chips.