WALNUT CHOCOLATE CHIP BANANA BREAD WITH SOUR CREAM
Steps:
- Take the eggs and sour cream out of the fridge and set them out on the counter.
- Preheat the oven to 350º F. Grease a bread pan (about 9×5″ in size) with a little bit of olive oil. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.In another large bowl, whisk together the oil and sugar until you get a crumbly texture. Then, add the eggs and sour cream. Whisk again until cohesive, but don't over mix.
- Transfer the bowl of dry ingredients to the bowl of wet ingredients and add the mashed banana, chocolate chips, and walnuts. With a large spoon or spatula, carefully fold the ingredients together just until fully incorporated. Again, don't over mix
- Pour the mixture into the bread pan and bake for 40 minutes. Poke the center of the bread with a cake tester or toothpick. If it comes out clean, you can take the bread out of the oven and let it rest on the counter. If it doesn't come out quite clean yet, bake the bread for another 5-7 minutes, then check it again. Baking time varies from oven to oven.
- When the bread is done, place it on the counter and let it cool for 5-10 minutes. Then, slide a knife around the inside edges of the pan to release the bread in case it sticks (though, if properly greased, it shouldn't be sticking at all.) Carefully turn the bread out catching it with your other hand and place on a cooling rack or cutting board right side up.
- Once the bread is cool enough to touch but still nice and warm, slice into it with a bread knife. Serve as is, or with a smear of butter :) (And with a glass of milk!)
SOUR CREAM CHOCOLATE CHIP NUT LOAF
At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
- Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
- Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
- Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
- Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.
WALNUT CHOCOLATE CHIP BANANA BREAD
Baking this bread is a good way to use fruit that has been languishing on the counter during the week. The riper the bananas, the sweeter and more delicious the bread will be.
Provided by Lynnda Cloutier
Categories Sweet Breads
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Lightly butter a 9 x 5 inch loaf pan. Line bottom and long sides of pan with parchment paper. Butter the top of the parchment. Dust pan with flour, tapping out excess. Using a fork, mash bananas in a bowl. You should have about 1 cup. In another bowl, sift together the flour, baking soda and salt. In a third bowl, using handheld mixer on high speed, beat together butter and sugar til light in color an texture, about 3 minutes. Gradually beat in eggs and then the mashed bananas. Reduce speed to low and add the flour mixture in 3 additions alternately with the sour cream in 2 additions, beginning and ending with flour mixture and stopping to scrape down bowl as needed. Beat til smooth. Fold in chocolate chips and half of the walnuts. Pour batter into prepared pan and smooth the top. Sprinkle remaining walnuts on top. Bake til toothpick inserted in center comes out clean, about 1 hour. Transfer to wire rack and let cool in pan for 5 minutes. Turn out onto rack and remove paper. Invert again and let cool completely. Cut into slices and serve warm or at room temperature. Photo and recipe courtesy Breakfast Comforts
BANANA SOUR CREAM BREAD
I know, you're probably thinking, 'Oh no! Another banana bread recipe!' But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.
Provided by Esther Nelson
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 32
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.1 g, Cholesterol 35.1 mg, Fat 10.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 199.8 mg, Sugar 23.2 g
SOUR CREAM CHOCOLATE CHOCOLATE CHIP BANANA BREAD
The title of this bread says it all!! Not to mention that this is the best new bread I have tried in ages. A moist, rich chocolate bread with nuggets of molten chocolate and the crunch of nuts -- what more could you ask? This recipe came from Savory Sweet Life - Easy Recipes from an Everyday Home Cook (http://savorysweetlife.com).
Provided by Lorraine of AZ
Categories Quick Breads
Time 1h15m
Yield 8-10 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9- x 5-inch loaf pan with non-stick spray.
- In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and walnuts, if used.
- Transfer batter into loaf pan and bake for 50-60 minutes. Test by inserting a toothpick into center of loaf and checking to see if it comes out clean when you pull it out.
- Remove from heat and allow bread to rest in loaf pan for 10 minutes. Invert the loaf pan onto a cooling rack. Serve bread warm or cold.
Nutrition Facts : Calories 382.3, Fat 21.9, SaturatedFat 13.2, Cholesterol 61.2, Sodium 282.5, Carbohydrate 47.3, Fiber 3, Sugar 29.1, Protein 4.4
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