Try this Chocolate Chip Banana Bread Recipe recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375°F.
Combine the flour, baking powder, baking soda, sugar, salt and cinnamon.
Unwrap the butter and heat it in the microwave, in a microwave-safe bowl, for about a minute, until it's thoroughly melted. Set it aside at room temperature to cool, but don't let it solidify again.
Peel the bananas. Using a potato masher, mash the bananas in a separate mixing bowl.
Add the vanilla extract to the mashed bananas.
Beat the eggs in a separate bowl and then add the beaten egg to the banana-vanilla mixture.
Thoroughly grease and flour a 9" × 5" × 3" baking pan (or use a nonstick baking pan or a flexible silicone pan).
Pour a tiny bit of the melted butter into the egg-banana-vanilla mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated. IMPORTANT: Don't add hot melted butter to the egg-banana mixture as the heat from the butter would cook the egg, and that's not what you want to do!
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter will be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting bread will be too hard.
Once the liquid and dry ingredients have been combined, gently fold the chocolate chips into the batter.
Pour the batter into the prepared loaf pan and bake immediately.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean and the edge of the bread starts to separate from the pan.
Once the pan is cool enough to touch, carefully invert the pan — the loaf should drop right out, so make sure you support it with your other hand. Let the loaf cool on a wire rack at room temperature.
Makes one 9" × 5" × 3" loaf.
http://culinaryarts.about.com/od/bakingdesserts/r/chocchipbananabread.htm
The key to good banana breads is not overmixing the batter. Once the liquid ingredients are added to the dry, mix the batter by hand just until the flour is moistened, for no more than about ten seconds. Too much mixing can cause the final product to be dry, tough or misshapen.
My family doesn't like when I substitute the butter for margarine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (788g) | ||
Recipe Makes: Servings | ||
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Calories: 2566 | ||
Calories from Fat: 1095 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 74.9g | 375 % | |
Monounsaturated Fat 33.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 253.8mg | 78 % | |
Sodium 1918.8mg | 66 % | |
Potassium 988.5mg | 26 % | |
Total Carbohydrate 347.9g | 102 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 335.5g | ||
Protein 35.5g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2566
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