The BEST Banana + Chocolate Chip Bread Ever!
Yesterday I made Joanna Gaines's Banana + Chocolate Bread and oh my goodness it is so delicious. My family couldn't stop eating it. Half of the pan is gone already. I guess that's expected when you have three, hungry, growing boys who just want to eat and play.
I didn't add any pecans to the bread so my mother can enjoy the bread too. Damn nut allergy. Also, it took more than the allotted time it states to bake. It took closer to a full hour, maybe a few minutes longer to bake thoroughly.
All in all, this bread is super delicious and addicting. You won't be able to stop eating it once you start.
That's the word. Until next time.
-C
Prep: 15 minutes Bake: 45 minutes Cool: 5 Minutes Makes: 1 loaf
Nonstick baking spray
1/2 cup (1 stick) butter, melted and cooled
1 cup packed brown sugar
2 large eggs
1 1/2 tsp. vanilla
4-5 very ripe bananas, mashed
3 1/24 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup chopped semisweet or bittersweet chocolate
1/2 cup chopped pecans (optional)
1-2 Tbsp. granulated sugar
1. Preheat oven to 350 degrees. Coat an 8-inch square pan with nonstick spray.
2. In a large bowl beat butter, brown sugar, eggs, and vanilla with a mixer on medium until well blended. Add bananas; mix until combined.
3. In a medium bowl whisk flour, baking soda, and salt. Add flour mixture to banana mixture; beat until just combined. Stir in chocolate and, if desired, pecans. Pour batter in the prepared pan, spreading evenly. Sprinkle desired amount of granulated sugar over top.
4. Bake 45-50 minuted or until a toothpick inserted in center comes out clean Cool in pan on a wire rack 5 to 10 minutes. If desired, serve bread warm with softened butter. Or cool completely in pan, cover in pan with foil, and store at room temperature up to 2 days.
Recipe from The Magnolia Journal magazine
I didn't add any pecans to the bread so my mother can enjoy the bread too. Damn nut allergy. Also, it took more than the allotted time it states to bake. It took closer to a full hour, maybe a few minutes longer to bake thoroughly.
All in all, this bread is super delicious and addicting. You won't be able to stop eating it once you start.
That's the word. Until next time.
-C
Banana + Chocolate Bread
Prep: 15 minutes Bake: 45 minutes Cool: 5 Minutes Makes: 1 loaf
Nonstick baking spray
1/2 cup (1 stick) butter, melted and cooled
1 cup packed brown sugar
2 large eggs
1 1/2 tsp. vanilla
4-5 very ripe bananas, mashed
3 1/24 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup chopped semisweet or bittersweet chocolate
1/2 cup chopped pecans (optional)
1-2 Tbsp. granulated sugar
1. Preheat oven to 350 degrees. Coat an 8-inch square pan with nonstick spray.
2. In a large bowl beat butter, brown sugar, eggs, and vanilla with a mixer on medium until well blended. Add bananas; mix until combined.
3. In a medium bowl whisk flour, baking soda, and salt. Add flour mixture to banana mixture; beat until just combined. Stir in chocolate and, if desired, pecans. Pour batter in the prepared pan, spreading evenly. Sprinkle desired amount of granulated sugar over top.
4. Bake 45-50 minuted or until a toothpick inserted in center comes out clean Cool in pan on a wire rack 5 to 10 minutes. If desired, serve bread warm with softened butter. Or cool completely in pan, cover in pan with foil, and store at room temperature up to 2 days.
Recipe from The Magnolia Journal magazine
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