How to Make Old Fashioned Chocolate Chip Banana Bread



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Gather your ingredients for easy access!

Preheat the oven to 350 degrees F, with the rack on the middle shelf.

Wash your hands!!!

Peel your overripe bananas and placed them in a small bowl.

Mash your overripe bananas with a potato masher or a fork.

If your stick of butter (1/2 cup) isn't room temperature, you can melt it down in the microwave. I did mine for about 25 seconds.

Add in 1 cup of sugar.

Beat the butter and sugar with a fitted paddle attachment (or use a standard hand held mixer) on medium-high until light and fluffy.

Add in 1 of the 2 eggs.

Beat the egg thoroughly.

Add in egg #2.

Beat thoroughly.

Add in 1 teaspoon of vanilla extract.

Now add in those bananas we mashed earlier. (sorry the picture is sideways. There is not a way to turn them so bare with me!)

You are going to mix this by hand with a spatula!

To measure dry ingredients you will use the flat edge of a butter knife to level it even. Click the video!!!

In a separate bowl add in 2 1/4 cups all-purpose flour. I use unbleached flour. You can also use whole wheat flour, if you prefer.

Add in 1/2 teaspoon of baking powder.

Add in 1 teaspoon of baking soda.

Add in 1 teaspoon of ground cinnamon.

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Add in 1/4 teaspoon of ground nutmeg.

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Add in 1/4 teaspoon of ground allspice.

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Whisk the dry ingredients together!

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Tada!!!!

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We will add the dry ingredients to our banana mix in three parts.

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One! Mix together until ingredients are all combined!

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Two! Mix well again. You may need to bump up that speed because it will get harder to mix!

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Three! Mix well again!

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Now it's time to add in the chocolate chips and sour cream!

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Add in 3/4 cup of sour cream and 1/2 cup of chocolate chips.

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Mix well with a spatula!

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Time to grease your loaf pan! This baking spray works great. You can also use crisco and flour, if you prefer!

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Make sure to get all the sides and corners!

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Add in your batter!

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Place the pan in the middle of the oven vertical like this. Apparently I need to clean mine. Oops!

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Start your timer for 50 minutes!

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Take your loaf out of the oven. Insert a toothpick in the center to see if the loaf is done. If it sticks to the toothpick like this one did, it is NOT ready.

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Since the loaf is getting dark we will cover it with aluminum foil by making a tent.

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Like this! This will prevent it from burning or getting darker. Place the loaf back in the oven!

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Set that timer for 10 minutes more! You may need to go longer depending on your oven.

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After the ten minutes, take the loaf out and uncover to check to see if it is done!

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If the toothpick comes out clean like this, it's done!!!

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Let the loaf cool for ten minutes in the pan.

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After the ten minutes of cooling, you will flip the loaf onto a wire rack to finish cooling like so...

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Cut yourself a slice and enjoy! To store, wrap the loaf in plastic and keep at room temperature. If storing longer than 2-3 days wrap the loaf tightly in plastic and freeze!

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CLEAN YOUR MESS ;)


Watch the video: Double Chocolate Cake. with Old Fashion Cooked Chocolate Fudge Frosting


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