Two Tone Banana Bread For Chocolate Lovers Food

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick spray (I recommend Baker's Joy).
• In a large mixing bowl, whisk the flour, cocoa, baking soda and salt; set aside.
• In a medium bowl, beat together the melted butter and sugars until thick. Stir in the banana, eggs, sour cream and vanilla. Pour into the dry ingredients and gently stir to combine. Fold in 1 cup of the chocolate chips.
• Pour batter into the prepared loaf pan and spread with a rubber spatula. Sprinkle remaining ½ cup chocolate chips evenly over top.
• Bake for 50-60 minutes or until passes toothpick test and done in the middle. Optional: Loosely cover with foil the last 10 minutes of baking to avoid crispy edges.
• Remove from oven and allow to completely cool in loaf pan on wire rack before removing to slice and serve.

EASY BANANA BREAD - CHOCOLATE NUT

Steps:

• Move your oven rack so that the top of the loaf will be in the center of the oven. Heat the oven to 350ºF. Grease three loaf pans with with shortening. Line with parchement if desired.
• Cream sugar and butter in a large bowl unitl light and fluffy.
• Stir in eggs until blended.
• Add bananas, milk, and vanilla. Beat until smooth.
• Mix remaining dry ingredients in ziplock bag and gently combine with banana mix. Stir in nuts and/or chocolate.
• Divide into 3 pans (about 1000 gms per pan). Bake for 1 ¼ hours (until toothpick inserted into the center comes out clean).
• Cool 5 minutes on wire rack still in pan. Then remove from pan and place top side up. Cool completely before slicing. Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

TWO-TONE BANANA BREAD FOR CHOCOLATE LOVERS!

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl, combine flour, baking powder, lemon peel (finely shredded), baking soda, salt, nutmeg, and cinnamon. Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, mashed bananas ( 5 medium ripe bananas), sugar, melted butter, and rum (in place of rum use can use milk). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Transfer one-third of the batter (about 1-1/4 cups) to a medium bowl; fold in melted chocolate.
• Drop alternating spoonfuls of plain and chocolate batters into the prepared pan. Using a table knife or narrow metal spatula, gently cut through batters to marble.
• Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover loosely with foil during the last 15 minutes to prevent overbrowning.
• Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with chocolate-hazelnut spread. Makes 16 servings.