Chocolate Drops Recipe Recipe For Meatloaf Recipe For Banana

BANANA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
• In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

DOUBLE CHOCOLATE BANANA LOAF

Steps:

• Preheat the oven to 175 C (350F) Bake
• Prepare a 22 x 12cm loaf tin with baking spray and baking paper lined up each side
• In a medium bowl add the flour, cocoa powder, baking soda and salt and using a large wooden spoon stir to combine.
• In a large bowl mash the bananas with a fork until no lumps remain.
• Add to this the melted butter and stir well to combine.
• Into the banana mixture add the brown sugar, egg and vanilla and whisk well until completely combined
• Pour this wet mixture into the dry ingredients and carefully fold together with the wooden spoon.
• Add 3/4 of the chocolate chips into the batter and gently fold through until everything is completed blended together
• Spoon this into the prepared loaf tin and smooth until even
• Sprinkle over the remainder of the chocolate chips evenly on top of the batter
• Bake in the oven for 50-60 minutes until a skewer comes out with moist crumbs attached but not wet batter.
• Remove from the oven and rest the loaf for 20 minutes in the tin before transferring to a wire rack to completely cool before slicing.
• Store in an airtight container for 3-4 days or this will freeze well also.
• Enjoy!

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.

EASY CHOCOLATE DROPS

Steps:

• In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.

CHOCOLATE-BANANA BREAD

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
• In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
• Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.