Monday, October 20, 2008

Chocolate Chip-Banana Bread

It is appropriate the chocolate chips are listed before the banana, because it is very chocolaty! I got this recipe from my Food Network cookbook How To Boil Water and it is quite tasty! Makes 1 loaf.

1/2 C (1 stick) unsalted butter, plus more for pan
1 1/2 C all-purpose flower, plus more for pan
1/2 C sugar
3/4 t baking soda
1/2 t fine salt
1/4 t ground cinnamon (I used a 1/2 t because I double the cinnamon in everything!)
3 very ripe bananas
1 large egg, at room temp
1/3 C plain yogurt, whole or low-fat (may substitute sour cream or sour milk)
1 t pure vanilla extract
1 C choc chips
1/4 C walnuts (optional)

1. position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour loaf pan.

2. Melt the 1/2 C butter is a small saucepan over med heat or covered in a microwave-safe bowl or measuring cup in the microwave. Cool slightly.

3. Whisk the flour, sugar, baking soda, salt, and cinnamon together in a large bowl

4. Mash the bananas with a fork in a med bowl. Beat the egg in a small bowl with a fork or a whisk, then mix into the bananas. Mix in the yogurt, vanilla, and butter. Stir in the wet ingredients into the dry ingredients until just combined. Stir in choc chips and walnuts just as the batter comes together. Do not overmix. Batter should be wet, sticky, and a little lumpy. Scoop batter into prepared pan.

5. Bake until toothpick inserted in the center comes out clean, 65 - 70 min. The bread should rise in the middle to a crown, feel springy when touched, and pull away from the sides of the pan.

6. Cool in the pan on a rack for at least 20 minutes before running a knife around the sides and slicing.

***I made this bread a second time but replaced 1/2 C of all-purpose flour with 1/2 C of wheat flour and used only 1/2C of choc chips. It was much lighter and less chocolaty.***

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