It’s the third day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!
Our delectable Day 4 entry features mavinmaverick, who has whipped up an absolutely fantastic and classic banana chocolate chip bread recipe in honor of this staple ingredient’s day.
BANANA CHOCOLATE CHIP BREAD
Courtesy of: Mavin Maverick
Source of original post: Here
Okay, as promised, here is my recipe of the day. I had several chocolate chip related recipes, so I had to figure out which one I wanted to do; cookies? fudge?…Ahhh…Banana Bread! So, without further ado, here is my creation. And yes, we did sample this before dinner. MWAHAHAHAHAHA!!!!!!
I figured since the day was about chocolate chips, I would take a picture of the batter before the chips were mixed in:
And here is what it looked like after all was baked and done. This made two loaves, because I only have a couple of small loaf pans, but the recipe calls for one larger pan. Keep that in mind if you want to make it!
And here is the recipe!Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I used pre-ground, but feel free to use fresh if you want)
1/2 teaspoon vanilla (the recipe isn’t clear on where to mix this in, so I put it with the sugar/butter mix)
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (I used 3 bananas. I don’t like them overripe, but I bought them last week, and left them in the cupboard. They seemed fine to me. If you can’t get overripe, peel them and put them in the fridge for a couple hours to soften).
2 cups chocolate chips (I spared a 1/4 cup to put on top of the loaves).
Preheat over to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (As I said, I used two smaller pans, and because the non-stick on my pans is coming off, I lined them with parchment paper and sprayed that with butter flavored non-stick spray. Worked fine).
In a large bowl, combine flour, baking soda, salt, and spices. In a seperate bowl, cream together butter and brown sugar (I added the vanilla here). Stir in eggs and mashed bananas until wel blended (I combined the eggs and banana in yet another bowl). Stir banana mixture into flour mixture; stir just to moisten (I combined it well, and it seemed to come out fine). Add in chocolate chips and stir in well. Pour batter into prepared loaf pan(s).
Bake in preheated oven for 45 minutes at 350, and any additional time at 300, until a toothpick inserted into the center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack (I don’t have a wire rack, and because I had chocolate chips on mine, I lifted the bread out using the parchment paper, and set the loaves on plates).
If anyone chooses to make this, I hope they enjoy it. Notice it does not have nuts. I’m not a fan of nuts in baked goods, so I purposly used a recipe that does not include nuts. Chocolate chips are far superior anyway.
Read more at BakeBakeBake: http://bakebakebake.livejournal.com/3609092.html#ixzz22dFwYI8D