Chocolatebananaminibreads Recipes

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.

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.

Steps:

• Sandwich small slices of banana bread with chocolate ice cream.

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.

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

Steps:

• Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda.
• Add butter, eggs and bananas and blend well on medium speed of mixer.
• Stir in small chocolate chips and walnuts.
• Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.

Steps:

• Preheat oven to 350 degrees. Grease a 8 ½ x 4 ½ inch loaf pan.
• Using a hand mixer cream butter, sugar and peanut butter in a bowl. Add eggs one at a time and mix.
• In a separate bowl whisk together the flour, cocoa powder, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Stir in half the chocolate chips by hand and pour the batter in the loaf pan. Sprinkle the remaining chocolate chips on top.
• Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean. Once cooled, remove banana bread from loaf pan. Drizzle with melted peanut butter. Slice and serve.

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!

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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.