Chocolate Chip Banana Cherry Bread Recipes

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

CHOCOLATE-CHERRY BANANA BREAD

Steps:

• In a small bowl, pour water over cherries; let stand for 15 minutes. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg whites and egg until smooth. , In a small bowl, combine the banana, sour cream and vanilla. Combine the flour, cocoa, baking powder, baking soda, cinnamon and salt; add to butter mixture alternately with banana mixture. Drain cherries and coarsely chop; fold into batter with pecans. , Pour into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 45-50 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.

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

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!

CHOCOLATE CHIP AND CHERRY-BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
• Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.

CHOCOLATE CHIP BANANA CHERRY BREAD

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. In the bowl of your stand mixer using the paddle attachment, cream the butter and sugar.
• 3. Add the eggs one at a time, beating well after each addition.
• 4. In a large bowl, sift the flour and soda.
• 5. Add the flour/soda to the creamed mixture, alternating with the mashed bananas. Add the mixture slowly so flour doesn't fly all over the place.
• 6. Add the cherries, chocolate chips and walnuts (optional on the nuts).
• 7. Grease and flour a loaf pan. (You will need at least 2 regular-sized loaf pans or more if you are using minis.)
• 8. Fill each loaf pan about three-quarters full.
• 9. Bake for one hour. If you have a hot oven, check the bread at about 75% of the way through. Insert a knife into the middle of the bread. If it comes out clean, the bread is done.
• 10. Optionally, you may frost the bread with a powdered sugar glaze, but I find the glaze makes the bread too sweet. If you do decide to glaze it, melt a little butter and add it to some powdered sugar and vanilla to make a thin consistency. Frost the bread while it's still warm.

CHERRY CHOCOLATE CHIP BANANA BREAD

Steps:

• * beat oil and sugar (or substitute 1/2 cup unsweetened applesauce) * add 2 eggs * stir in bananas * sift in flour, soda, and salt * add vanilla , cherries, and chocolate chips * bake 350? 60 -65 minutes Recipe by: Mom Posted to CHILE-HEADS DIGEST V3 #,

CHOCOLATE CHIP CHERRY BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, bananas and butter; stir into dry ingredients just until moistened. Fold in the chocolate chips, pecans and cherries. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees.
• Soften butter, and cream with tightly packed brown sugar.
• Stir in milk, eggs, and almond extract.
• In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened.
• With a spoon, stir in chocolate, cherries, and nuts.
• Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean.
• Let cool before removing from pan. You may serve it warm, cold, or re-heated.
• Store in the refrigerator.

CHERRY-CHOCOLATE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

CHOCOLATE CHIP CHERRY NUT BREAD

Steps:

• Put butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed for 3-4 minutes.
• Stir in buttermilk, eggs and almond extract; mix well.
• Combine dry ingredients. Add to the buttermilk mixture; stir just until dry ingredients are moistened.
• Stir in cherries, chocolate chips, and nuts.
• Grease and flour bottom only of 9 X 5 inch loaf pan. Pour batter into prepared pan.
• Bake in a 350 degree oven 55-65 minutes.
• Let cool in pan on wire rack 10 minutes and remove from pan. Cool.
• Wrap in plastic wrap and store in refrigerator.
• To toast almonds: Spread almonds in an ungreased pan. Bake in a 350 degree oven for 5-7 minutes, stirring occasionally, or until brown.

CHERRY-BANANA BREAD

Steps:

• Heat oven to 350°F.
• Drain maraschino cherries, reserving 2 Tbsp. juice. Cut cherries into quarters; set aside. Combine next 3 ingredients.
• Mix eggs, butter, sugar and reserved cherry juice in medium bowl until blended. Add bananas; mix well. Add flour mixture; stir just until moistened. Stir in cherries and nuts.
• Pour into 9-inch square baking pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 5 min.; remove to wire rack. Cool completely.

CHOCOLATE CHIP BANANA BREAD

Steps:

• 1. Preheat your oven to 160C. Line a 900g (23x13x7cm) loaf tin with parchment paper. Then put your 2 ripe bananas in a small bowl and mash them with a fork until they are a lumpy liquid consistency.
• 2. Cream the butter and sugar together, using a hand mixer or a stand mixer, until they are pale and well blended together. Then keep the mixer on medium speed and add the eggs one by one. Add the banana to this mixture
• 3. Weigh out the flour and add the bicarbonate of soda and baking powder to the measured flour. Add this to the banana mixture, stir well until all lumps are gone. Then mix in the chocolate chips.
• Pour the batter into the tin evenly and bake for 55 mins. When baked let it cool for about 10 minutes then take out of the tin.