• Easy Desserts - 08

    From Dave Drum@1:3634/12 to All on Fri Jan 13 16:21:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Chip Banana Bread
    Categories: Breads, Fruits, Chocolate, Nuts
    Yield: 12 servings

    Nonstick spray; as needed
    4 Very ripe medium bananas;
    - peeled
    6 tb (85 g) unsalted butter;
    - melted
    1/3 c (80 mL) plain Greek yogurt
    1 c (220 g) light or dark brown
    - sugar
    2 lg Eggs
    2 ts Vanilla extract
    2 c (255 g) A-P flour
    1 1/2 ts Baking soda
    1/2 ts Fine sea salt
    1 c (135 g) fine chopped
    - chocolate or mini
    - chocolate chips
    3/4 c (130 g) coarse chopped
    Toasted nuts; such as
    Almonds, walnuts or pecans
    Coarse sanding or turbinado
    Sugar; as needed to finish
    - (opt)

    Set the oven @ 350ºF/175ºC.

    Lightly grease a 9" X 5" 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.

    NOTE: To make chocolate chocolate-chip banana bread,
    reduce the A-P flour to 1 1/4 cups (225 g), and whisk in
    1/3 cup (30 g) cocoa powder with the other dry
    ingredients in Step 3.

    By: Erin Jeanne McDowell

    Yield: One 9" loaf

    RECIPE FROM: https://cooking.nytimes.com

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