Chocolate Chip Banana Bread Scones Recipes

CHOCOLATE CHIP BANANA SCONES

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.
• Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don't worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.
• In a medium bowl mix together 1/2 cup of the heavy cream and banana.
• Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don't over-mix.
• Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 - 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.
• Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.
• Bake for 15- 20 minutes until the edges are golden brown.
• Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.
• Serve warm or at room temperature.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in the butter, using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal (uneven pieces of butter in the mixture is good!). Add 3/4 cup heavy cream and vanilla extract and stir with a spatula or a fork until dough begins to form. If dough is too crumbly, add more heavy cream - up to 1/4 cup. Don't overmix. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.
• Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick. Cut the circle into 8 even wedges.
• Place the scones on prepared baking sheet. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
• These scones are delicious either warm or at room temperature.
• Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

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 CHIP BANANA BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
• Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

CHOCOLATE-CHIP BANANA BREAD

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.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 350°F
• Combine the first 5 ingredients in bowl.
• Cut in the butter until the size of peas.
• Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
• Combine into ball. Flour a surface and knead gently until it comes together.
• Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
• Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
• Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
• Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
• For Chocolate Glaze:.
• When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
• OR.
• For Chocolate Cream Cheese:.
• Heat chocolate and cream until chocolate is melted.
• Cool to room temperature.
• Stir into whipped cream cheese.
• Serve along side scones. YUMMY!

CHOCOLATE CHIP BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the softened butter and sugar together using an electric whisk until light and fluffy. Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.
• Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Bake for about 50 mins, or until puffed up and cooked through - a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.