Darkchocolateraspberrybananabread Recipes

DARK CHOCOLATE BANANA BREAD RECIPE BY TASTY

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!

DARK CHOCOLATE-RASPBERRY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
• In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
• Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
• After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
• Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

DARK CHOCOLATE RASPBERRY BANANA BREAD

Steps:

• 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
• 2. In a medium bowl, whisk together the flour, baking soda and salt.
• 3. Cut raspberries in half, then toss them with 1 tbsp flour.
• 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
• 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
• tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.

CHOCOLATE BLACKBERRY BARS

Steps:

• Mix sugar, applesauce, egg, and vanilla extract together in a large bowl.
• Combine flour, baking powder, cinnamon, and nutmeg in a separate bowl. Pour into the applesauce mixture; mix until a thick dough forms. Place dough in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Combine blackberries and tapioca in a saucepan over low heat; cook and stir until mixture is the consistency of a runny jam, about 10 minutes. Remove from heat.
• Turn dough out onto a floured work surface; knead about 10 times. Divide dough into 2 pieces. Roll each piece to 1/4-inch thickness. Press 1 piece of rolled dough into the prepared baking dish.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Spread chocolate over dough.
• Spread blackberry mixture over the chocolate. Cover blackberry mixture with the second piece of dough.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Let cool before before slicing, at least 15 minutes.