Recipe For Chocolate Banana Bread

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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 BANANA BREAD

Steps:

• Preheat the oven to 350° F. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
• In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Whisk until there are no more lumps in the cocoa powder and the mixture is well combined. Set aside.
• In a large bowl or electric mixer fitted with the paddle attachment or beaters, beat the butter and sugar until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add the dry ingredients and beat gently until just combined. Add the bananas, sour cream and vanilla and mix on low speed to combine. Fold in the chocolate chips. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 1 hour and 10 minutes. Let the loaf rest in the pan for about 10 minutes, run a blunt knife around the edges to loosen, then turn it out onto a rack to cool completely.
• Note: There are two types of unsweetened cocoa powder: natural (such as Hershey's) and Dutch-processed. Dutch-processed will not work in this recipe.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

CHOCOLATE BANANA BREAD

Steps:

• Prepare the pan and preheat oven: Butter or spray with cooking spray the inside of a 5 x 9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.
• Puree the bananas: Using a blender, food processor, or a fork, puree the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana puree.

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.

CHOCOLATE, CHOCOLATE CHUNK BANANA BREAD

Steps:

• Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9x5-inch loaf pan, shaking off any excess flour.
• In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.
• Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.
• In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.
• Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.
• Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

BANANA-CHOCOLATE BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed.
• Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
• Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

CHOCOLATE AND BANANA BREAD

Steps:

• Turn your oven on to 180 degrees celsius for a fan oven or 200 degrees celsius for a conventional oven. Line a 1kg (or 2lb) loaf tin with baking parchment. Place a large glass bowl in a saucepan containing a cup of water. The bowl should be above the water, not touching it. When the water is simmering, place the chocolate, chopped into small pieces, in the bowl to melt. Stir frequently with a wooden spoon. Once the chocolate has melted take off the heat and place to one side to cool.
• Peel the skins off of the bananas and mash them. I mash them on a plate using a fork. Place the butter or margarine and sugar into a bowl and cream together. I use a wooden spoon. Once you have creamed the butter or margarine and sugar, beat in the eggs one at a time.
• After you have beaten the eggs into the mixture, add the bananas and then the melted chocolate- be sure the chocolate is cool. Now sift the flour and bicarbonate of soda into the bowl and fold into the mixture. Your mixture should be relatively smooth- the only lumps should be the banana. It might seem a little sloppy- that's ok.
• Place in the oven and bake for 1 hour to 1 hour and 15 minutes. It shouldn't take longer than that. The mixture should be coming away from the sides a little and a cake tester in the middle of the cake should come out clean. Allow to cool for a while in the tin, then remove and place on a cooling rack.