BANANA CHOCOLATE CHIP BREAD
Super amazing banana bread. Moist and tasty!
Provided by iggytakahashi
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
- Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 58.2 g, Cholesterol 61.7 mg, Fat 15.6 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 489.9 mg, Sugar 33.7 g
BANANA CHOCOLATE CHIP CAKE
Steps:
- Spray the bottom of a 1 1/2-quart souffle dish with cooking spray. Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
- Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
- In a medium bowl, combine the bananas with the hazelnut liqueur. Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg. Stir together until just blended.
- Transfer to the prepared souffle dish. Place the dish on top of the foil ring in the slow cooker. Lay 8 paper towels over top of the slow cooker bowl and secure with the lid. (This helps to trap steam.) Cook on LOW setting for 4 to 5 hours.
- Remove the cake and allow to cool completely.
- Cut the cake in half horizontally. Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture. Garnish the sides of cake with chopped walnuts. Slice and serve.
BANANA CHOCOLATE CHIP SOUFFLE
Steps:
- To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
- Preheat the oven to 375 degrees F.
- Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
- To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.
CHOCOLATE-CHIP SOUFFLE
Provided by Craig Claiborne And Pierre Franey
Categories brunch, dessert
Time 1h
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Butter the inside of four one-and-one-half-cup individual souffle dishes with the melted butter. Sprinkle the inside of the dishes with a total of one tablespoon of sugar, shaking out excess. Chill.
- Bring the milk gently to a simmer and remove from the heat.
- Put the chocolate in a small, heavy saucepan. Set the pan in a slightly larger basin of boiling water and let stand until chocolate is melted.
- In a mixing bowl, combine the egg yolks, one-quarter cup of the sugar and the cornstarch. Beat thoroughly. Add a little of the hot milk to the yolk mixture and beat. Combine the yolk mixture with the remaining hot milk, beating constantly. Cook over gentle heat, stirring constantly, until mixture is quite thick.
- Scrape the melted chocolate into the custard and beat well to blend. Pour and scrape this into a mixing bowl.
- Beat the whites until thickened and add a little of the remaining sugar. Continue beating, gradually adding all of the remaining sugar until the whites stand in stiff peaks.
- Add about one-third of the whites to the chocolate mixture. Beat briskly until well blended. Add the remaining whites and the chocolate chips, and fold them in gently but rapidly with a spatula.
- Spoon an equal amount of the mixture into the four prepared dishes. Smooth over the tops of each souffle. Run the thumb all around the inside rim of each dish, at a depth of about one-half inch, to briefly separate the souffle mixture from the dish.
- Arrange the dishes on a baking sheet and place in the oven. Bake 15 to 20 minutes. Serve sprinkled with confectioners' sugar.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 8 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 14 grams, Sodium 167 milligrams, Sugar 64 grams, TransFat 0 grams
CHOCOLATE BANANA SOUFFLE
Make and share this Chocolate Banana Souffle recipe from Food.com.
Provided by sabrinasarah
Categories Dessert
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
- Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
- Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
- Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
- Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
- Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.
Nutrition Facts : Calories 167.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 0.5, Sodium 154.7, Carbohydrate 28.3, Fiber 3.5, Sugar 17.7, Protein 5.7
BANANA CHOCOLATE CHIP SOUFFLE
Make and share this Banana Chocolate Chip Souffle recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet, over high heat. Cook until butter browns. Add brown sugar and 1/4 cup sugar; cook about 2 minutes, stirring constantly until bubbly.
- Add bananas and cook 3 minutes. remove from heat and stir in rum. Return to low heat and cook 3 minutes, stirring constantly or until most of the liquid has evaportated.
- Removefrom heat, spoon into a blender or food processor and process till smooth. Pour into a blowl and refrid till cool.
- Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins and sprinkle each with 1/4 tsp sugar. Place egg whites in a large bowl; beat witha mixer at high speed until foamy. Add cream of tartar; beat till soft peaks form. Gradually add remaining 1/4 cups sugar; beat till stiff peaks form.
- Pour chilled banana mixture into a large bowl. Add chocolate chips. Fold in egg whites. Spoon into baking dishes; piling mixture above the rims. Bake 15-18 minutes.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 486.7, Fat 14.7, SaturatedFat 8.8, Cholesterol 15.3, Sodium 161.9, Carbohydrate 82.7, Fiber 4, Sugar 70.4, Protein 9.4
CHOCOLATE-CHIP BANANA BREAD
This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, cakes, dessert
Time 2h
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
BANANA CHOCOLATE-CHIP SOUFFLES
Categories Chocolate Egg Fruit Dessert Bake Quick & Easy Banana Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. and lightly butter six 3/4-cup ramekins (3 1/2 inches in diameter by 1 1/2 inches high).
- In a bowl with an electric mixer beat whites until they just hold soft peaks and gradually beat in sugar until meringue holds stiff peaks. Coarsely grate bananas onto meringue and gently fold with chocolate chips into meringue.
- Arrange ramekins on a baking sheet and divide mixture evenly among them, mounding it in centers. Run a knife around sides of ramekins, freeing mixture to aid rising, and bake soufflés in middle of oven until puffed and golden brown, about 15 minutes.
- Serve soufflés immediately.
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