Chocolate Banana Bread (TDF)
Bakery, Chocolate, banana — By Bridget on February 9, 2010 at 10:38 pmClick here if you like this post
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This recipe is a first cousin to my wickedly popular Banana Coconut Bread with the point of difference being the use of dark chocolate over thread coconut.
Does it make a huge difference? You bet it does ! Its TDF (To Die For)
For a double whammy in my house, we like to to cut the bread into gorgeous thick slices and grill for a minute or two in the sandwich press. The bread warms through nicely, the outside gets crisp from the grill bars and the chocolate begins to melt oh so seductively.
Ingredients:
4 large squeeshy, over ripe, brown and nasty BANANAS ~ mashed with a fork
125gms butter ~ softened
250gms/1 cup caster sugar
1 tsp vanilla extract
2 large eggs ~ beaten lightly
250gms/2 cups of plain flour
2 tsp baking powder
pinch of salt
175gms of dark chocolate pieces
Methodology:
photo by adactio
Preheat your oven on bake or fan bake 190C/ 380 F.
Into a large mixing bowl combine the butter and sugar, followed by the banana mess, eggs and vanilla extract.
Toss in the chocolate and stir well to combine.
Sift the flour, baking powder and salt straight over top of the wet ingredients and fold through. At this point you want to be careful not to over mix. Over mixing will excite the gluten in the flour causing your bread to became tough and gluey. So to keep the gluten from getting to excited, be gentle with this step and fold rather than mix furiously.
Grease a loaf tin ~ making sure all the corners are adequately covered so the bread doesn’t stick. Pour the mixture into the tin and bake for 1 hour.
Test the bread by touching the middle gently with your finger ~ it will bounce back when it is cooked. You can also test by placing a skewer into the bread. If the skewer comes out clean with no sticky batter on it ~ its ready.
Remove form the oven and allow the loaf to to cool slightly for 10 minutes before turning out on to a wire rack to cool completely.
Cut into thick slices and serve warm with ricotta or cream
4 Comments
Hey Sista,
after trying the 3minute chocolate cake, I'm gonna try this out tonight. Hey where's the print version of this page? Damn gonna have to bring the laptop to the kitchen.
What does the pinch of salt do? Is it for the PIs that just can't go without salt? lol
Malo lava
You bro Ron
Hey Bridg, Ron, it always bothers me having the laptop in the kitchen – I loved this video showing what a little velcro can do for the iPad and cooking recipes: http://vimeo.com/11886557
Now I'm hungry for some of that Banana Bread especially after seeing Radhikar tweet it's "TDF!"
See you all at #gelatotub5? http://bit.ly/gelatotub5
Cheers
Tony
To the lovely Tony!
I want to come to Gelato tub!!! Hopefully we can make it. Save me a cone and a smile please !
Love,
Bridge x
Darling Ron!
You have struck on a winner!!! We need to add code to the website that gives you a PRINT option. Yipppeeee! Thank you for your valuable insight.
As for the salt >> Mahei had a great chuckle to himself over that one, as we were just that night discussing the finer points of PI's attention to salt!!
In this case, it is used to "heighten" the flavor of the food, As salt is a flavor enhancer. It also helps to give a bit of balance to the over all taste.
You should try just the smallest pinch of salt in a a shot of Kahlua and frangelico ~ tastes like a snickers bar!!!!!!!
Love from our whanau to yours!!