Test Kitchens Favorite Banana Chocolate Chip Bread Recipes

Steps:

• Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
• In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cardamom, and cinnamon, 30 seconds. In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth. Make a well in flour mixture and pour banana mixture into it. Stir together until mostly combined but some dry flour remains. Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains (do not overmix). Transfer to prepared pan.
• Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

Steps:

• Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, buttermilk and vanilla. In another bowl, mix flour, baking powder, baking soda and salt; stir into creamed mixture. Fold in chocolate chips and, if desired, walnuts., Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack; remove paper.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• 11: Coffee Break Sweets PRINT PAGESHOPPING LIST WHY THIS RECIPE WORKS: Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread's texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banan...(more) INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl. 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid). 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla. 4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf. 5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature. TECHNIQUE DO THE RIPE THING Don't even think of making banana bread with anything less than very ripe, heavily speckled fruit-unless you're fine with a bland loaf. As bananas ripen, their starch converts to sugar at an exponential rate. In lab tests, we found heavily speckled bananas had nearly three times the amount of fructose (the sweetest of the sugars in fruit) than less spotty bananas. (The exact percentage will vary from fruit to fruit.) But the impact of ripeness only goes so far: We found little difference in sweetness between loaves baked with completely black bananas and those made with heavily speckled ones. TOO SOON 1.8% FRUCTOSE A lightly speckled banana has only a little fructose, the sweetest sugar in fruit. JUST RIGHT 5.3% FRUCTOSE A heavily speckled banana has a lot more fructose.

Steps:

• Preheat oven to 350°F (176°C). Generously butter a 9-inch loaf pan.
• Combine flour, baking soda, baking powder and salt in a medium bowl. Reserve.
• Put sugar and butter into the Cuisinart Stand Mixer mixing bowl. Attach the flat mixing paddle and mix on speed 2 until creamy, about 2 minutes. Scrape the entire bowl.
• Continuing on speed 2, add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then banana and continue to mix until banana is well combined, about 1 minute. Scrape the bowl.
• Add flour mixture and mix until just combined. Scrape the bowl well and add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan.
• Bake until deep golden brown and a cake tester comes out clean, about 40 to 50 minutes. Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely.

Steps:

• Mix mashed bananas, oil and sugar, then add egg and vanilla.
• Sift together salt, baking soda, and flour in seperate bowl.
• Slowly combine flour mixture with banana mixture until well blended, add chocolate chips.
• Pour into large loaf pan.
• Bake in a preheated 350 degree oven for 1 hour and 10 minutes or until tooth pick inserted in middle comes out clean (check at 50 minutes).