BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
LOW SUGAR BANANA BREAD
Don't let the fact that there is only 1 tablespoon of sugar fool you! This banana bread is super moist and has just the right amount of sweetness. Use very very ripe bananas for best results.
Provided by chef515
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix mashed bananas and sugar until the sugar has dissolved.
- Beat eggs and add to bananas, blending well.
- Sift dry ingredients and mix in with banana mixture.
- If desired fold in nuts or chocolate chips.
- Pour into greased 9x5 loaf pan and bake at 325 degrees for ~50 minute.
REDUCED SUGAR CHOCOLATE CHIP BANANA BREAD
When my 10-year-old son was diagnosed with Type I (insulin-dependent) Diabetes, I had to alter some of our often-used recipes to reduce the carbs counts. Banana bread tops his list of treats, so I adapted our family's favorite banana bread recipe by decreasing the overall amount of sweetener and using half Splenda. This recipe makes the moistest, yummiest banana bread without being able to tell that the sugar is reduced.
Provided by Blessed Wyoming Mom
Categories Quick Breads
Time 1h10m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Blend together eggs, buttermilk, oil, vanilla, and bananas.
- In a separate bowl, mix Splenda, brown sugar, flour, baking soda, salt, and cinnamon. Add chocolate chips. Gradually stir dry ingredients into banana mixture until mixed well.
- Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- **This recipes also works nicely as muffins.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 2.3, Cholesterol 31.3, Sodium 224.8, Carbohydrate 34.9, Fiber 1.8, Sugar 16.9, Protein 3.8
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- Mix the flour, cacao powder, baking powder, bicarbonate of soda and salt in a large mixing bowl. Whizz the peeled ripe bananas in a food processor until mashed and add the remaining ingredients, except the chocolate, before blitzing again until smooth(ish). If you prefer, you can mash the bananas and mix with the other ingredients by hand in a second mixing bowl. Add the wet ingredients to the dry and fold in gently until just combined (don't overmix). Add about 2/3 of the chocolate chunks and stir them through the batter gently, then pour into the prepare loaf tin and dot with the remaining chocolate.
- Bake in the preheated oven for 45 mins - 1 hour, or until a skewer inserted into the centre of the loaf comes out clean. If the chocolate starts to burn or the top of the loaf is getting dark, cover the loaf with some tin foil for the remaining baking time.
- Allow to cool slightly or completely before serving. Best served warm (shortly after baking or reheated for a few seconds in the microwave, in thick slices, ideally with a spread of butter or sugar free nut butter.
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