CHOCOLATE CHIP BANANA BREAD
Provided by Giada De Laurentiis
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.
BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
SALTED CARAMEL BANANA BREAD
This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.
Provided by Rachel Heather Henderson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
- Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
- Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.2 g, Cholesterol 59.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 263.1 mg, Sugar 29.5 g
BEST-EVER CHOCOLATE SWIRL BANANA BREAD
Few things are as comforting as a warm, freshly baked slice of banana bread, a buttery, banana-y, toasty pecan loaf of goodness! Banana bread is a quick bread, which basically means it doesn't require any fermentation (rise) like a yeasted bread. We're adding a chocolate swirl to this traditional quick bread because . . . chocolate! Be sure to use overripe bananas, the darker the skin the better, to ensure maximum sweetness.
Provided by Jet Tila
Categories dessert
Time 1h25m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Butter the sides of a 9-by-5-inch (23-by-12.5-centimeter) loaf pan and set it aside.
- Spread the pecans on a rimmed baking sheet lined with foil or parchment paper. Roast them in the oven for 10 minutes, until fragrant and lightly toasted. Allow the pecans to cool, then chop them and set them aside.
- In a medium bowl, whisk together the flour, baking powder. cinnamon, nutmeg and salt until well combined.
- Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Mix for about a minute to smash the bananas thoroughly, then add the melted butter and mix until incorporated.
- Add the sugar and mix until combined. Add the eggs and vanilla and mix until combined.
- Finally, add the flour mixture and mix until just combined. Do not overmix the batter, which can make the crumb tough and result in large "worm" holes. Using a rubber spatula, gently fold in the pecans and sour cream until just incorporated.
- Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup (235 milliliters) of the batter with the chocolate until well combined.
- Pour one-third of the banana batter into the prepared loaf pan. Drop two large spoonfuls of the chocolate batter side by side in the center of the batter. Cover this with another third of the banana batter followed by the remaining chocolate batter. Cover this with the last third of the banana batter. Using a knife, swirl the two batters through the loaf pan a few times, without overmixing.
- Transfer to the oven and bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean (okay, there may be a crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling, and you're done! Boom. Banana chocolate deliciousness.
ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY
We've all been baking banana bread lately, right? It's been good, but it's gotten, well, just a tad routine. In fact, it's probably making you go just a liiiittle bananas yourself! So it's time to sweeten the deal: this chocolate chip banana bread recipe combines two of your favorite things into one - now, you can have your chocolate and eat it too!
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 380 calories, Carbohydrate 55 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 27 grams
DARK CHOCOLATE SWIRL BANANA BREAD RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, greek yogurt, maple syrup, vanilla, whole wheat flour, baking powder, dark chocolate
Provided by Crystal Hatch
Categories Bakery Goods
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325˚F (170˚C).
- Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
- Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
- In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
- Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
- Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
- Using a knife or a spoon, gently swirl the batters together.
- Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.
- Allow to cool for at least 15 minutes.
- Enjoy!
Nutrition Facts : Calories 407 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 7 grams, Protein 13 grams, Sugar 34 grams
SALLY'S CHOCOLATE CHIP BANANA BREAD
The older the banana, the better the bread will be! Even if they're almost fully black, they're perfect for this! I make this as muffins as well. I think they taste the same, Chris likes it in bread form better. If you make the muffins, you can freeze individual muffins for the future :)
Provided by Mary Pribyl
Categories Quick Breads
Time 1h15m
Yield 12-24 muffins, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, and bananas until fluffy (5 min).
- Add 3 T of milk and continue beating 1 minute.
- Combine flour, salt, soda, and baking powder.
- Add dry ingredients slowly to mixture until blended.
- Melt butter in microwave and add to mixture. Blend.
- Add vanilla, chocolate chips and NUTS.
- Bake 350 for 60-65 minutes. Check with a toothpick. Cooking times are much shorter with muffins. Check after 20-25 minutes and they should be done.
Nutrition Facts : Calories 247.8, Fat 9.3, SaturatedFat 5.4, Cholesterol 56.4, Sodium 234.1, Carbohydrate 38.1, Fiber 1.1, Sugar 19.8, Protein 3.7
CHOCOLATE-CHIP BANANA BREAD
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, cakes, dessert
Time 2h
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
More about "caramel swirl chocolate chip banana bread recipes"
CHOCOLATE SWIRL BANANA BREAD - JUST A TASTE
From justataste.com
5/5 (7)Total Time 1 hr 10 minsCategory Breakfast, Dessert, Side DishCalories 388 per serving
- Melt the chocolate chips in a medium microwave-safe bowl for 30-second increments, stirring between each increment, until smooth. Set aside to cool slightly while you prepare the batter.
- Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla.
CARAMEL CHOCOLATE CHIP BANANA BREAD - DRIZZLE ME …
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5/5 (4)Category BakingServings 10Total Time 50 mins
- In a bowl beat together your egg, egg white, yogurt, brown sugar, vanilla, mashed banana and 2 Tbsp of caramel sauce (leave 1T aside for topping) Mix well.
- Place remaining Tbsp of caramel sauce in a small zip lock bag and cut of a small tip, drizzle over top of batter.
SALTED CARAMEL CHOCOLATE CHIP BANANA BREAD - QUEENSLEE …
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4.6/5 (15)Total Time 2 hrs 10 minsCategory Bread/Dough/RollsCalories 392 per serving
- Preheat oven to 350℉ (177℃). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
- With the mixer on low, add the eggs one at a time, mixing after each addition until just combined. Add vanilla and mashed bananas and mix on low to combine.
CARAMEL CHOCOLATE CHIP BANANA BREAD | IT'S A MOTHER THING
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CARAMEL SWIRL CHOCOLATE CHIP BANANA BREAD RECIPE
From recipes.net
1/5 Category Breads & DoughsCuisine AmericanTotal Time 1 hr 20 mins
- Preheat oven to 350 degrees F (177 degrees C). Spray a 9×5-inch loaf pan with cooking spray. Set aside.
- In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended for about 1 minute.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed. With a spoon, whisk, or spatula, stir in the mashed banana, yogurt, and vanilla.
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