BANANA BREAD WITH CHOCOLATE AND CRYSTALLIZED GINGER
Steps:
- Preheat the oven to 350°F. Grease or spray a 9 x 5 inch loaf pan (see Note).
- In a small bowl, mix together the flour, salt, and baking soda. Mix in the chocolate and the ginger.
- In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then add the vanilla. Blend in the mashed bananas and sour cream.
- Switch to a wooden spoon and add the flour mixture in batches to the batter, mixing just until each addition is incorporated. At the end the batter should be barely blended (it will be thick). Pour the mixture into the loaf pan. Bake until a toothpick or wooden skewer inserted in the middle comes out clean, about 45 minutes (see Note). Cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and finishing cooling the bread upright on the wire rack.
Nutrition Facts : Calories 485 kcal, Carbohydrate 66 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 80 mg, Sodium 315 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
GINGER BANANA NUT MUFFINS
Moist and light with the flavor of ginger. This is from the Holly Tree Inn in Point Reyes Station, California.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
- In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
- Add flour mixture to banana mixture;mix well.
- Divide batter among greased or paper-lined muffin cups.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 298.4, Fat 13.6, SaturatedFat 1.8, Cholesterol 35.4, Sodium 240.4, Carbohydrate 41.5, Fiber 1.8, Sugar 21.8, Protein 4.1
BANANA GINGER MUFFINS
Make and share this Banana Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 48m
Yield 12 -18 muffins
Number Of Ingredients 12
Steps:
- Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
- In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
- In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
- Add in the eggs, one at a time, mixing each well.
- Mash the peeled bananas into the butter mixture using a potato masher.
- Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
- Add in the flour mixture; stir until just moistened.
- Fill muffin tins 3/4 full.
- Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
- Place pan on a wire rack and cool for 10 minutes.
- Gently rock each muffin back and forth to release it.
- Cool muffins on rack for 5 minutes.
- **Banana Muffins: omit the ginger.
- **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
- **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.
Nutrition Facts : Calories 253.6, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 321.4, Carbohydrate 40.6, Fiber 1.5, Sugar 21, Protein 3.7
BANANA MUFFINS WITH CHOCOLATE AND GINGER
These are definitely a sweet treat muffin - and pretty low fat too. Great taste and who can resist the combo of banana, chocolate and ginger???
Provided by country girl kim
Categories Quick Breads
Time 30m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Sift flour with baking soda, powder and salt. Set aside.
- Mash bananas in a large mixing bowl. Add oil, yogurt, egg, and vanilla. Mix. Add brown sugar and blend well.
- Stir in dry ingredients until well mixed but don't over-beat. Add chocolate and crystallized ginger. Spoon into oiled muffin tins.
- Bake at 350' for 15-20 minutes or until muffins spring back when touched in the centre.
Nutrition Facts : Calories 172.9, Fat 6, SaturatedFat 2.4, Cholesterol 16.2, Sodium 341, Carbohydrate 28.9, Fiber 2.4, Sugar 11.1, Protein 3.5
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QUICK & EASY BANANA MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 Total Time 30 minsCategory Muffins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
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4.7/5 (3)Estimated Reading Time 2 minsCategory Bread
- Combine the mashed bananas, nuts, oats, flour, brown sugar, baking powder, ginger and salt. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture all at once to the dry ingredients and stir until combined.
- Using a cookie scoop, spoon batter into the prepared muffin cups. Garnish with brown sugar to taste on top of each muffin. Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.
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- In a medium bowl, mix unsweetened cocoa powder, flour, baking powder and salt together. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth and then add in the vanilla and eggs.
- Use a fork or something like it to mash the bananas. The more mashed, the smoother the texture of the muffin.
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