Ingredients
·
2 cupsunbleached all-purpose flour(10oz, 283g)
·
3/4 teaspoonbaking soda
·
1/2 teaspoonbaking powder
·
1/2 teaspoonsalt
·
1 teaspooncinnamon
·
1/8 teaspoon ground nutmeg
·
1/8 teaspoon ground cloves
·
2 large eggs beaten lightly
·
3/4 cup granulated sugar (5.25oz, 149g)
·
1 ½ cups very ripe bananas soft, darkly speckled, mashed
well (13.65oz, 387g) (about 3 medium)
·
1/4 cup plain yogurt (2oz, 57g)
·
6 tablespoons unsalted butter melted and cooled (3oz,
85g)
·
1 teaspoon vanilla
·
6-8 ounces milk chocolate or semisweet chocolate chips (170-228g)
·
1-2 ounces chocolate chips for sprinkling on top optional
(28-57g)
Instructions
1.
Preheat oven to 350F. Place rack in middle of oven.
2. Prepare a 9 by 5
inch loaf pan by buttering and flouring the base only if it is non-stick.
Butter also the sides if it is not a non-stick. Non-stick baking spray can be
used instead of butter and flour.
3. In a small mixing
bowl, combine the flour, soda, baking powder, salt, cinnamon, nutmeg, and
cloves. Whisk to combine. Reserve 1/2 tablespoon flour and mix with 6-8 ounces
chocolate chips.
4. In a large mixing
bowl, whisk together eggs and sugar. Add mashed bananas, yogurt, melted butter,
and vanilla. Whisk until thoroughly combined.
5. Gently fold the wet
and dry ingredients together, just until the dry ingredients are moistened. The
batter should be thick and chunky, but without any streaks of unincorporated
flour.
6. Gently fold in the
chocolate chips that have been tossed with flour.
7. Pour batter into
prepared loaf pan and smooth. Sprinkle on additional chocolate chips if
desired.
8. Bake until golden
brown and a toothpick inserted into the centre of the cake comes out clean,
about 55 minutes.
9. Remove from oven
and cool on a rack for 5 minutes. Remove loaf from pan and let cool on rack.
(If you did not butter and flour the sides of the pan, you may need to run a
sharp knife in between the sides pan and the loaf.)
10. Serve warm or at
room temperature.
Notes
For a no-yogurt Banana Bread:
*Replace yogurt with 2 additional tablespoons of butter, bringing the
butter to 8 tablespoons (4oz, 113g).
*Replace baking soda with 1-teaspoon baking powder.
Chocolate Chip Banana Bread freezes
very well. After cooling completely, either wrap the whole loaf or individual
slices tightly in plastic wrap. Let the whole loaf thaw to room temperature.
Individual slices can be microwaved for about 30 seconds directly from the
freezer.
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