A rich and moist chocolatey banana bread.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (200g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a med bowl sift together the flour and baking soda.
- Using a mixer, beat butter on med-high speed until fluffy.
- Slowly add sugar and continue to beat until the sugar is blended with the butter.
- Add the eggs one at a time beating between each egg.
- Continue beating the butter mixture and slowly incorporate the banana beating well.
- Add the flour and baking soda to the butter and banana mixture and beat until well blended.
- Add girardelli brownie mix and mix by hand to incorporate the brownie mix without breaking the chocolate chips.
- Pour the batter into 2 prepared loaf pans.
- Bake for 1 hour at 350 degrees.
When baking requires large quantities of overripe fruit without sacrificing structural integrity, relying on commercially prepared baking mixes provides a reliable shortcut. Six pureed bananas introduce significant moisture and organic acids that demand careful balancing from the leavening agents. Without proper incorporation, this density results in a heavy, wet crumb rather than a sliceable loaf. Incorporating room temperature eggs at 70 degrees Fahrenheit ensures proper emulsion when beaten into the creamed butter and sugar base, preventing the batter from breaking.
The Science of Mix-Ins and Flour Sifting
Sifting the two cups of all-purpose flour alongside two teaspoons of baking soda aerates the dry components, distributing the chemical leavener evenly before it encounters the wet ingredients. Incorporating boxed brownie mix changes the standard quick bread dynamic by adding extra starches, fats, and pre-blended cocoa. Mixing the brownie mix entirely by hand is mandatory here; machine stirring will crush the packaged chocolate chips into the batter, smearing the cocoa butter and muddying the final crumb texture. Fold the dry components gently until no streaks of flour remain, halting immediately to avoid gluten development that toughens quick breads.
Baking Mechanics and Pan Preparation
Dividing the batter evenly across two standard loaf pans ensures the interior cooks thoroughly during the one-hour bake time at 350 degrees Fahrenheit. Standard glass pans conduct heat differently than dark metal ones, often requiring a reduction of the oven temperature by 25 degrees to prevent premature crust browning before the center sets. Test doneness by inserting a wooden skewer into the exact center of the loaf; it should emerge with a few moist crumbs attached rather than wet batter. Allow the loaves to cool in their pans for fifteen minutes before attempting to invert them onto wire racks.
