Chunky Monkey Banana Bread Recipes

CHUNKY MONKEY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F and spray a 9" loaf pan generously with cooking spray or line with parchment paper.
• Cream together the butter and sugar until light and fluffy. Stir in eggs one at a time until well combined.
• In a separate bowl, mash the bananas with a fork. Stir in milk. Add the banana mixture to the butter mixture and stir until combined.
• In another bowl, sift together the flour, baking soda, baking powder and salt. Add the dry mixture to the wet mixture and still just until combined - do not overmix.
• Gently fold in chocolate chips and walnuts.
• Pour batter into the prepared loaf pan. Bake for 1 hour or until golden brown and a toothpick inserted into the center comes out clean.
• Cool in the pan for half an hour before removing and transferring to a wire rack to cool completely.

CHUNKY MONKEY BANANA BREAD

Steps:

• Preheat the oven to 375°F. Spray loaf pan with baking spray set aside.
• In a large mixing bowl cream the butter and sugars.
• Add the eggs, buttermilk and mashed bananas. Mix until well combined.
• Add the dry ingredients to the wet ingredients. Mix until just combined.
• Fold in the walnuts and chocolate chips.
• Pour the batter into the prepared loaf pan.
• Top with additional chocolate chips.
• Bake for approximately 30 minutes covered with loosely with foil. Remove then continue baking for an additional 30 minutes or until fully cooked, top will be a golden brown. (foil helps to prevent too much browning)
• Allow to cool in the pan then remove to continue cooling on a wire rack.

CHUNKY MONKEY BANANA BREAD

Steps:

• Preheat oven to 350º
• In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
• Combine sugar, melted butter, sour cream, eggs and vanilla in a large mixing bowl; beat until well blended. Stir in bananas. Add flour mixture to banana mixture, stirring just until moistened. Mix in chocolate chunks and nuts.
• Spoon batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Bake for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

CHUNKY MONKEY BEST VEGAN CHOCOLATE CHIP BANANA BREAD RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375 degrees F. 2. In a big bowl, combine all dry ingredients and sift well with a fork or a whisk. In a medium bowl, mash the bananas, leaving some small chunky bits. Add the oil and lemon juice to the bananas, and combine well. 3. Add the wet ingredients and the chocolate chips to the big bowl with the dry ingredients, and combine well until just mixed. (Don't overmix-when in doubt, just stop, since it's better that two chocolate chips are touching than that your loaf is tough). 4. Pour the batter into a loaf pan or 2 mini loaf pans. Bake for 45-50 minutes (big loaf) or 25 minutes (small loaf). Since heat varies by the oven, you should check the loaves using the toothpick method. When it's golden on top and toothpick comes out clean, it's done. Enjoy!

CHUNKY MONKEY BANANA BREAD

Steps:

• 1. Cream shortening; gradually add sugar, beating at medium speed of electric mixer until light and fluffy.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Stir in mashed bananas, milk and vanilla.
• 4. Combine flour, soda and salt; add to creamed mixture, mixing well.
• 5. Stir in chocolate chips and walnuts.
• 6. Spoon batter into a greased and floured 9 inch loaf pan. Bake at 350 for 55-60 minutes.
• 7. Cool in pans for 5-10 minutes. Remove to wire wrack and cook completely.

CHUNKY MONKEY BANANA TART

Steps:

• For the tart crust: Pulse the walnuts and sugar in a food processor until they are finely ground, about 6 pulses. Add the cold butter and pulse until the walnuts and sugar come together with the butter, but the mixture is not homogenous. Add the flour and salt and pulse again until the butter is the size of small peas. Turn the dough out onto a work surface and knead until it just comes together. Form into a disk, wrap in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.
• Lightly flour the dough and roll it between 2 pieces of parchment or plastic wrap to about 1/4 inch thick. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, patching any holes. Use a fork to gently prick the crust, ensuring that steam can escape while it bakes. Freeze until hard, 6 to 8 hours.
• Preheat the oven to 375 degrees F. Bake the tart crust until pale golden, 15 to 20 minutes. Cool completely on a wire rack.
• For the pastry cream: While the tart crust dough is chilling, bring the milk, vanilla bean paste and salt to just under a boil in a medium pot over medium heat. Meanwhile, whisk the sugar, cornstarch and egg yolks in a medium bowl until smooth and combined. Whisking constantly, ladle half the hot milk into the egg yolk mixture, one ladle at a time. Continue until all the hot milk has been whisked in and the egg mixture is now warm.
• Return the milk and egg yolks to the pot and cook over medium-low heat, whisking, until thickened to a pudding consistency, 3 to 5 minutes. Immediately strain through a chinois or fine-mesh sieve into a large airtight container. Stir the butter cubes into the pastry cream until melted and combined. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream, and refrigerate until chilled through, about 2 hours.
• For the assembly: Spread the fudge sauce over the cooled tart shell and top with an even layer of thinly sliced bananas (using about half). Add a layer of pastry cream (about 1 cup) and smooth into an even layer; reserve the remaining cream for another use (see Cook's Note). Top with the remaining sliced bananas, shingling them slightly and arranging them in a concentric circle. Sprinkle the sugar over the bananas and brulee with a kitchen blow torch until golden brown. Garnish with some chopped walnuts.