Chocolate Chunk Banana Bread Food

CHOCOLATE CHUNK-BANANA BREAD

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.

CHOCOLATE CHUNK BANANA BREAD

Steps:

• Preheat the oven to 350 degrees. Prepare a 9x5 loaf pan with nonstick baking spray.
• In a mixing bowl, mash 3 bananas with a fork. Stir in the brown sugar, then add butter, eggs, vanilla, and sour cream. Mix again to make sure everything is well combined.
• Add the all purpose flour, wheat flour, baking powder, salt, baking soda and cinnamon to the mixing bowl. Lightly stir the dry ingredients without disturbing the banana mixture below. Then stir again, mixing the dry ingredients with the wet until everything is well combined.
• Stir the chocolate chunks into the batter, but reserve a few to press into the top of the loaf, if desired.
• Spread the banana bread batter into the prepared 9x5 loaf pan. Top with more chocolate chunks, if desired.
• Bake at 350 for one hour to 1 hour 10 minutes or until a toothpick inserted in the center of the loaf comes out clean. If the top of the loaf becomes too brown before the baking time is over, loosely tent the banana bread with aluminum foil.

CHOCOLATE CHUNK BANANA BREAD

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.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Steps:

• Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
• In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
• Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

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.

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

CHOCOLATE, CHOCOLATE CHUNK BANANA BREAD

Steps:

• 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.
• Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.
• 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.
• Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.
• Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

CHOCOLATE CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350.
• Spray 2 9x5 inch loaf pans or 24 standard size muffin cups with non-stick cooking spray.
• Sift together flour, baking soda, salt, and cocoa.
• Set aside.
• In a large bowl, cream together butter, sugar and eggs.
• Stir in bananas and vanilla.
• Add sifted ingredients, and mix well.
• Fold in sour cream and chocolate chips.
• Pour half of mixture into each loaf pan, or fill muffin cups 3/4 full.
• Bake 50-60 minutes for loaves, or 25-30 minutes for muffins, or until a knife inserted in the center comes away clean.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda.
• Add butter, eggs and bananas and blend well on medium speed of mixer.
• Stir in small chocolate chips and walnuts.
• Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.