My New “Go To” Banana Bread Recipe

This is a moist & delicious banana bread recipe that i foundat sweetpeaskitchen.com.   I’ve adapted it so if you want to see the original recipe, go to http://sweetpeaskitchen.com/2011/02/09/banana-espresso-chocolate-chip-bread/

Ingredients:

  • 4-5 mashed, very ripe sm-med sized bananasout
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 large egg
  • 1 1/2 cups unbleached all-purpose flour (you can use bleached, too)
  • 1 teaspoon instant espresso powder or fine grind espresso (I used Cafe Bustelo)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup Guittard extra dark chocolate chips
  • 1/2-3/4 cup dried cranberries (optional)

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan or in my case a round baking pan 9″x1.75″.
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; set aside.
  3. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the dried cranberries chocolate chips.
  4. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula. Bake in preheated oven for 55-60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool in pan 10 minutes, then transfer to wire rack and cool completely before serving, at least 1 hour.
IMPORTANT:  BE PATIENT and let your banana bread cool or you’ll end up with 1/2 cm of the bottom staying in your pan.  I found that out today thanks to impatient 3 yr old who set the table with fork, spoon &* dish waiting anxiously for her “-nana bread”.
Variations:  I’ll be trying this again as soon as the fresh cranberries are out at my local HEB.
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