Dark Chocolate Swirl Banana Bread Recipe By Tasty

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DARK CHOCOLATE BANANA BREAD RECIPE BY TASTY



Dark Chocolate Banana Bread Recipe by Tasty image

Here's what you need: ripe bananas, eggs, 2% plain greek yogurt, honey, vanilla extract, baking soda, wheat flour, dark cocoa powder, chocolate chips

Provided by Robin Broadfoot

Categories     Desserts

Yield 10 slices

Number Of Ingredients 9

3 ripe bananas
2 eggs
½ cup 2% plain greek yogurt
⅓ cup honey
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup wheat flour
½ cup dark cocoa powder
½ cup chocolate chips

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a medium bowl, mash bananas.
  • Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
  • Add flour, dark cocoa powder and mix.
  • Add chocolate chips and gently fold into mixture.
  • Pour the batter into a greased 9x5-inch (23x12 cm) bread pan.
  • Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
  • Allow to cool for 15 minutes before serving!
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 42 grams, Fat 5 grams, Fiber 3 grams, Protein 6 grams, Sugar 22 grams

DARK CHOCOLATE SWIRL BANANA BREAD RECIPE BY TASTY



Dark Chocolate Swirl Banana Bread Recipe by Tasty image

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

3 ripe bananas
2 eggs
½ cup greek yogurt
⅓ cup maple syrup
1 teaspoon vanilla
1 cup whole wheat flour
1 ½ teaspoons baking powder
¼ cup dark chocolate, chunks

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

ULTIMATE BANANA BREAD RECIPE BY TASTY



Ultimate Banana Bread Recipe by Tasty image

Banana bread is the queen when it comes to classic quick bread recipes. We tested a ton of variations to bring you our ultimate version. Packed with dark chocolate chips and caramelized banana flavor, it's sweet, thick, fluffy, and, dare we say, moist. Don't forget to top it with some turbinado sugar before baking for a little crunchy texture. Remember, when life gives you bananas, make banana bread!

Provided by Betsy Carter

Categories     Desserts

Time 1h40m

Yield 1 loaf

Number Of Ingredients 13

nonstick cooking spray, for greasing
1 stick unsalted butter
1 cup light brown sugar, plus more as needed
1 large egg
2 cups ripe banana, (about 4 large bananas)
½ cup full fat sour cream
2 teaspoons vanilla extract
1 ½ cups all purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ cup dark chocolate chunk
1 tablespoon turbinado sugar

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving some overhang on the long sides so it will be easy to lift out the bread, and spray again.
  • Add the butter to a medium nonstick pan over medium heat. Cook, stirring occasionally, until the butter turns amber brown and smells nutty, about 3-4 minutes. Watch carefully so the butter does not burn. Remove the pan from the heat and set aside to cool for 10-15 minutes.
  • Add cooled brown butter and brown sugar to a large bowl. Beat with an electric hand mixer on medium speed until evenly combined, about 1 minute. Add the egg and beat until light and fluffy, 3-4 minutes.
  • In a medium bowl, combine the mashed bananas, sour cream, and vanilla and mix with a rubber spatula until well combined.
  • In a separate medium bowl, whisk together the flour, salt, baking soda, and cinnamon.
  • Alternate adding the flour mixture and banana mixture to the butter mixture, starting and ending with flour and folding with a rubber spatula between each addition until just incorporated. Fold in the chocolate chunks.
  • Pour the batter into the prepared loaf pan and smooth with an offset spatula, then sprinkle the turbinado sugar on top.
  • Bake the banana bread until golden brown and a toothpick or cake tester inserted in the center comes out clean, 60-70 minutes. Set the loaf pan on a wire rack to cool for at least 1 hour, then lift out the banana bread and slice.
  • Enjoy!

CHOCOLATE BRAIDED SWIRL BREAD (BABKA) RECIPE BY TASTY



Chocolate Braided Swirl Bread (Babka) Recipe by Tasty image

Here's what you need: flour, yeast, whole milk, salt, vanilla, sugar, honey, egg, egg yolks, butter, bittersweet chocolate, butter, sugar, cocoa powder, ground cinnamon, espresso powder, turbinado sugar, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 18

4 cups flour
2 ¼ teaspoons yeast
1 cup whole milk, warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar
¼ cup honey
1 egg
2 egg yolks
10 tablespoons butter, softened
12 oz bittersweet chocolate
¾ cup butter
½ cup sugar
¼ cup cocoa powder
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar
1 egg wash

Steps:

  • Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
  • In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
  • Add in the milk and yeast mixture and whisk until fully incorporated.
  • Gradually add in the flour and mix until fully incorporated.
  • Gradually add in the butter and mix until fully incorporated.
  • Cover with a towel and let rest for 30 minutes.
  • Bring out the dough onto floured work surface and knead until smooth.
  • Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
  • Preheat oven to 375˚F (190˚C).
  • For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
  • Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
  • Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
  • Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
  • Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
  • Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough 'plus sign'.
  • Lay another piece horizontally over the vertical piece and above the other horizontal piece.
  • Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
  • Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
  • Follow this method around the dough clockwise.
  • Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
  • Tuck in the excess pieces of dough under the bread.
  • Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
  • Bake for 35-45 minutes, until lightly browned and cooked through.
  • Enjoy!

Nutrition Facts : Calories 640 calories, Carbohydrate 75 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, Sugar 34 grams

BEST-EVER CHOCOLATE SWIRL BANANA BREAD



Best-Ever Chocolate Swirl Banana Bread image

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

1/2 cup (112 g) unsalted butter, melted, plus more for the pan
1/2 cup (60 g) pecans
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1 1/4 cups (280 g) smashed, overripe bananas
1 cup (200 g) sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 g) sour cream
3 1/2 ounces (100 g) semisweet chocolate, roughly chopped

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.

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