Chocolate Chip Banana Bread
I found this recipe online, but I added my own twist. There is simply nothing better on a chilly morning than chocolate chips in a good banana bread.
I found this recipe online, but I added my own twist. There is simply nothing better on a chilly morning than chocolate chips in a good banana bread.
- Carbohydrate 910.897345183508 g
- Cholesterol 2115 mg
- Fat 126.622697145588 g
- Fiber 23.3423600923105 g
- Protein 94.5882118509454 g
- Saturated Fat 21.837928195792 g
- Serving Size 1 1 Serving (1918g)
- Sodium 2334.86634111344 mg
- Sugar 887.554985091198 g
- Trans Fat 10.6005221860349 g
- Calories 5047 calories
Step-by-step
- Before Starting pre-heat oven to 350 degrees.
- In a medium bowl combine flour, baking soda, baking powder and salt. (set aside)
- In a large bowl cream together eggs and sugar.
- In same large bowl stir in mashed banana's, vanilla, vegetable oil, and cinnamon.
- Stir in flour mixture to large bowl, 1/3 at a time untile fully combine.
- Finally, add at least half a bag of chocolate chips to the mixture, add more to desired amount of chocolate and fold in.
- You can either divide the batter into two one dozen muffin pans and fill to top. (use butter or nonstick cooking spray to each muffin placement before adding batter)
- Bake for 20-25 min (varies depending on altitude and weather)
- Spray two 9x5 baking pans with non stick cooking spray or butter and divide batter.
- Cook for 50-60 min
- Cool and enjoy.
Standard quick breads rely on dense, uniform crumb structures, but this formulation incorporates mix-ins that demand careful handling. Over-mixing is the primary failure point when incorporating dry ingredients into wet bases. Gluten develops rapidly once flour meets liquid, turning a light batter into a tough, rubbery loaf. Add the flour mixture in three distinct additions and fold gently with a spatula just until dry patches disappear. Very ripe bananas supply natural moisture and heavy sugar content, which browns faster during baking. Set the oven to 350 degrees Fahrenheit to balance proper interior rising against exterior scorching. When baking this batter in two 9x5 pans, expect a cook time between 50 and 60 minutes. Test doneness by inserting a wooden pick into the center; it should emerge clean or with a few moist crumbs attached. Leftover slices maintain moisture remarkably well when wrapped tightly and stored at room temperature for up to three days. Stale slices transform easily into rich French toast by soaking them in a standard custard before searing in a hot skillet.
