Triple Choco Banana Bread
Banana bread is one of those staple recipes everyone should have on hand for those times when we have too many bananas that are quickly ripening and need to be used up. Most times we use a recipe that is simple, just a few ingredients and voila! A banana bread that can be toasted, spread with butter and enjoyed for breakfast or any time of the day.
But how about a banana bread that is rich, decadent and more dessert-like than the average recipe - and who can say no to CHOCOLATE for dessert? Mix the two together and you have a triple chocolate banana bread!
This recipe produces a delectably moist banana bread oozing with three types of chocolate - milk, dark AND white chocolate. It is so deliciously moist, soft and full of flavour that you just can't stop at one, two or even three slices. And to make it even more naughty - go ahead and spread on plenty of butter!
This is a banana bread breakfast treat recipe that you should definitive have on hand when the regular banana bread will just not do.
Prep time: 5 mins
Cooking time: 50 mins
INGREDIENTS:
3 large very ripe bananas - mashed.
50 grams (1.75 ounces) each of Milk, Dark and White chocolate - chopped. (Use chocolate blocks and not chocolate chips).
20 grams (0.75 ounces) each of Dark and White chocolate chips (for the topping).
Dry:
190 grams (1 1/2 cups) All Purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse salt
Wet:
113 grams (1 stick) unsalted butter
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream
*Ensure all wet ingredients are at room temperature.
DIRECTIONS:
1) Pre-heat the oven to 180°C (350°F). Grease and line a 9 X 5 inch loaf pan. Sift the dry ingredients into a bowl and set aside.
2) In a large bowl, using either a hand-held or stand mixer, whisk the butter on medium speed until it is smooth and fluffy, about 2 minutes. Add the sugar and mix with the butter until the mixture is creamed and fluffy, about another 2 minutes.
3) Mix in the vanilla extract and add the eggs one at a time. Ensure the first egg is well incorporated before adding the second egg. Add the sour cream and bananas and mix until well combined.
4) Add the dry ingredients and fold into the mixture until the flour is just incorporated. Add the three types of chocolate and fold into mixture until incorporated.
5) Pour in the batter into the prepared loaf pain and even out the top. Sprinkle the dark and white chocolate chips on top.
6) Bake for 50 mins or until toothpick test comes out clean. Allow the banana bread to rest in the pan for about 15-20 minutes before removing from the pan and allowing it to cool completely on a wire rack.
Enjoy it warm to appreciate the melty chocolate! For extra naughtiness spread with butter or have it with ice-cream or cream as a delicious dessert :)
But how about a banana bread that is rich, decadent and more dessert-like than the average recipe - and who can say no to CHOCOLATE for dessert? Mix the two together and you have a triple chocolate banana bread!
This recipe produces a delectably moist banana bread oozing with three types of chocolate - milk, dark AND white chocolate. It is so deliciously moist, soft and full of flavour that you just can't stop at one, two or even three slices. And to make it even more naughty - go ahead and spread on plenty of butter!
This is a banana bread breakfast treat recipe that you should definitive have on hand when the regular banana bread will just not do.
Prep time: 5 mins
Cooking time: 50 mins
INGREDIENTS:
3 large very ripe bananas - mashed.
50 grams (1.75 ounces) each of Milk, Dark and White chocolate - chopped. (Use chocolate blocks and not chocolate chips).
20 grams (0.75 ounces) each of Dark and White chocolate chips (for the topping).
Dry:
190 grams (1 1/2 cups) All Purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse salt
Wet:
113 grams (1 stick) unsalted butter
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream
*Ensure all wet ingredients are at room temperature.
DIRECTIONS:
1) Pre-heat the oven to 180°C (350°F). Grease and line a 9 X 5 inch loaf pan. Sift the dry ingredients into a bowl and set aside.
2) In a large bowl, using either a hand-held or stand mixer, whisk the butter on medium speed until it is smooth and fluffy, about 2 minutes. Add the sugar and mix with the butter until the mixture is creamed and fluffy, about another 2 minutes.
3) Mix in the vanilla extract and add the eggs one at a time. Ensure the first egg is well incorporated before adding the second egg. Add the sour cream and bananas and mix until well combined.
4) Add the dry ingredients and fold into the mixture until the flour is just incorporated. Add the three types of chocolate and fold into mixture until incorporated.
5) Pour in the batter into the prepared loaf pain and even out the top. Sprinkle the dark and white chocolate chips on top.
6) Bake for 50 mins or until toothpick test comes out clean. Allow the banana bread to rest in the pan for about 15-20 minutes before removing from the pan and allowing it to cool completely on a wire rack.
Enjoy it warm to appreciate the melty chocolate! For extra naughtiness spread with butter or have it with ice-cream or cream as a delicious dessert :)
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