Banana Chocolate Chunkies Recipes

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CHOCO-CHUNKY BANANA BREAD



Choco-Chunky Banana Bread image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 1 loaf, about 9 slices

Number Of Ingredients 13

6 ounces bittersweet chocolate, chopped for melting
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch ground cloves
1 teaspoon pure vanilla extract
3 cups ripe bananas, diced (about 4 bananas)
1/3 cup buttermilk, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 tablespoons vegetable oil
1 large egg, at room temperature

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.
  • Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm.
  • Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.
  • Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.
  • While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.

Provided by Evelyn Brown

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h15m

Yield 18

Number Of Ingredients 10

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup white sugar
⅔ cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
  • Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
  • Bake in preheated oven for 12 to 15 minutes.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 10

1/3 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1/2 cup mashed ripe banana
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE CHUNK-BANANA BREAD



Chocolate Chunk-Banana Bread image

Team up chopped BAKER'S Chocolate with ripe bananas and walnuts and you end up with perfection - a moist banana bread that's sure to win raves.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h10m

Yield 18 servings

Number Of Ingredients 10

2 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
1 cup mashed fully ripe bananas (about 3)
1/3 cup oil
1/4 cup milk
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

BANANA CHOCOLATE PARFAITS



Banana Chocolate Parfaits image

Chocolate and banana pair in this creamy combination from our Test Kitchen. With chocolate pudding and a crunchy chocolate topping, these pretty parfaits are sure to satisfy any craving.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 medium bananas, sliced
1/4 cup lemon juice
2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 cup reduced-fat sour cream
1-1/2 cups reduced-fat whipped topping
8 chocolate wafers, crushed

Steps:

  • In a small bowl, combine bananas and lemon juice; let stand for 5 minutes. In another bowl, whisk the milk and pudding mix for 2 minutes. Refrigerate for 5 minutes. Stir in sour cream. , Drain bananas. Place half of the banana slices in eight parfait glasses; layer with pudding mixture, whipped topping, chocolate wafer crumbs and remaining banana slices. Refrigerate until serving.

Nutrition Facts : Calories 183 calories, Fat 6g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 236mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA CHOCOLATE CHIP COOKIES



Banana Chocolate Chip Cookies image

Over-ripe bananas sitting on the counter? You know what to do. Bake up a sweet new treat for your family! Whip up a batch of this amazing recipe for the best banana chocolate chip cookies your family will love - all made from scratch. These cookies are soft and chewy with just the right hint of banana flavor peeking through, plus a perfectly light and tasty walnut crunch. Mix up a bowl of simple and delicious banana frosting using just a container of premade classic Betty Crocker frosting mixed with a banana to spread on your cookies. Top them with a sprinkle of either nuts, mini chocolate chips, or even a delightful combination of both to give them that final touch!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 18

Number Of Ingredients 12

2 1/2 ripe medium bananas
1 cup sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1/4 cup chopped walnuts and/or miniature semisweet chocolate chips, if desired

Steps:

  • Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
  • Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
  • Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 31 g, TransFat 0 g

BANANA-WALNUT CHOCOLATE CHUNK COOKIES



Banana-Walnut Chocolate Chunk Cookies image

In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Steps:

  • Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

CHOCOLATE CHUNK BANANA BREAD



Chocolate Chunk Banana Bread image

Everyone has their favorite banana bread recipe, and this one, from Hot Chocolate chef Mindy Segal, happens to be ours-in large part because it's studded with chocolate chunks!

Provided by Mindy Segal

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 17

4 ounces dark chocolate
2 tablespoons ground flax meal
6 tablespoons water
1 cup white whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon cinnamon
2 cups mashed ripe bananas, 4?5 bananas
1 teaspoon vanilla extract
1/2 cup canola oil
3 tablespoons apple cider, or orange juice
1 cup sugar
3/4 cup chopped pecans, toasted, to toast, bake 5?7 minutes at 350 F
1 teaspoon ground cinnamon
2 tablespoons sugar

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.

BANANA CHOCOLATE CHUNKIES



Banana Chocolate Chunkies image

This recipe originally came from The Salvation Army "A Collection of Family Recipes". It's a quick recipe; and easily doubled, can be frozen too. I made it my own by varying it just a little.

Provided by bakergurl04

Categories     Drop Cookies

Time 20m

Yield 24 chunkies

Number Of Ingredients 10

2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sugar
2/3 cup butter
2 eggs
1 teaspoon vanilla (but I substituted banana extract from Watkins Inc.)
1 package chocolate chips (I substituted Baker's chocolate chunks)
1 cup mashed banana

Steps:

  • Sift dry ingredients together; and in a seperate bowl, cream together the melted butter and sugar, then add the extract, banana, eggs and finally the package of Baker's chocolate.
  • Bake for 10 minutes at 400*F.

Nutrition Facts : Calories 199.8, Fat 9.9, SaturatedFat 5.9, Cholesterol 31.2, Sodium 136, Carbohydrate 27.7, Fiber 1.3, Sugar 16.8, Protein 2.5

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