How To make Banana Chocolate Bread (Hand Made)
3 cups unbleached flour
1 teaspoon salt
2 teaspoons active dry yeast
1/2 cup skim milk
1 tablespoon butter or margarine
1/4 cup egg beaters=AE 99% egg substitute
1/2 cup mashed bananas
1/3 cup semisweet chocolate pieces
In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast. Combine skim milk and butter or margarine in a saucepan. Heat over low heat until liquids are warm (110 to 120 degrees F. Butter or margarine does not need to melt. Gradually add to dry ingredients and mix. Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour. Mix thoroughly. Add enough flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Punch dough down. Cover and let rise again, about 45 minutes. Shape into loaf and place in greased 8" x 4" loaf pan. Cover and let rise in warm place until dough fills pan and top of loaf is about 1" above top of pan edge, about 30 minutes.
Heat oven to 375 degrees F. Uncover dough. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from pan; cool on wire rack.
Based on a machine bread recipe posted at www.breadworld.com, 4/97
Nutr. Assoc. : 0 0 0 0 0 0 0 32794
How To make Banana Chocolate Bread (Hand Made)'s Videos
Chocolate Banana Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Banana Bread. This Chocolate Banana Bread combines the sweet flavor of ripe bananas with chocolate. I have always liked the pairing of chocolate and bananas, but in the past I have been content with just adding some chocolate chips to a regular banana bread batter. But then I decided to take my Banana Bread recipe and add unsweetened cocoa powder to it. The results were excellent; a bread with a mild chocolate flavor yet still retaining the sweetness and moistness that has always made banana bread popular. You will also notice the addition of chocolate chips (can use semi sweet, bittersweet, white or milk) to the batter which adds even more chocolate flavor. Serve this bread in the afternoon with a cup of tea or coffee, but I am not against having a slice for breakfast.
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Chocolate Protein Banana Bread - a delicious snack packed with protein and low in refined sugar.
RECIPE HERE:
Best Chocolate Banana Bread Recipe | Simply delicious!
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*I briefly mention the word baking powder in the video but you can ignore that. Only baking soda is used in this recipe.*
Hope you’ve watched my previous upload on the Banana Bread – that recipe was Banana Bread with spices and nuts. This time round it’s the chocolate version!
Previous Banana Bread Recipe:
▶Chocolate Banana Bread◀
Yield: 2 x mid-sized pound cake pans (15cm x 7cm x 6cm, somewhere around 700ml in volume)
Bananas 280g (Ripe bananas pls!)
Butter 72g
Grapeseed Oil 16g
Light Brown Sugar 130g (can use white sugar but light brown sugar recommended)
Whole Egg 90g
Vanilla Extract a few drops
All purpose flour 155g
Cocoa Powder 16g
Baking soda 3g
Salt a pinch
Dark Couverture Chocolate 120g (80g melted, 40g unmelted)
① Mash the bananas.
② In a bowl add the banana, melted butter, oil, sugar, egg, vanilla extract and whisk.
③ Sift in the flour, cocoa powder, baking soda, salt.
④ Add in the melted couverture chocolate followed by unmelted couverture chocolate.
⑤ (pre-heat 160℃) 160℃ for 40~50mins. You MUST adjust baking temp/time due to the difference in the pan size.
⑥ Personally, I prefer wrapping the banana bread in cling film and storing at room temp to serve the next day for optimal tenderness.
▶Baking time / temp◀
Everyone uses different sized pans – so adjust baking time & temperature. I’ve explained in the video on “how to check” if your banana bread is baked well. My advice is to stick to 160℃ and adjust the time first - if it takes too long to bake even after extending the time, than raise the temp by 10~15℃. (I know my suggested baking temperature is lower compared to a lot of those recipes out there – I prefer baking at lower temp for longer)
▶Quickly ripening bananas◀
① Put banana into a paper bag with an apple inside. Check back after half a day and leave it longer if not ripe enough.
② Another super quick way would be to bake unpeeled bananas at 150℃ (pre-heat 150℃) for 15~30mins. The banana will turn black but that’s ok.
▶How to store / Shelf life◀
Air-tight container for 3 days at room temp. It’s possible to store in the freezer up to 2wks.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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Super Moist Chocolate Banana Cake | Chocolate Banana Bread
Super Moist Chocolate Banana Cake with Ganache Frosting
???? Ingredients To Make Chocolate Banana Cake:
Enough amount for 2 1.5 Quart Pans
[Bottom: 4inch (10.1cm) ✖︎ 7 inch (17.8cm), Top: 5inch (12.7cm) ✖︎ 8inch (20.3cm)]
* Coat butter thinly.
[Cake]
• Banana (Ripe): 400g | 14.1oz (about 4 medium bananas)
• Egg: 200g | 7oz (about 4 medium-large eggs)
• Oil: 200g | 7oz (1 US cup)
• Vanilla extract: 2 tsp
• Granulated sugar: 400g | 14.1oz (2 US cups)
• Salt: 1 tsp
• All-purpose flour: 300g | 10.6oz (2 1/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking powder: 1 Tbsp
• Baking soda: 1 Tbsp
• Hot water: 400g | 14.1oz (1 2/3 US cups)
????Bake at 365F | 185C for about 40 minutes until the center is cooked through
* The time & temperature may vary depending on the oven.
[Ganache frosting] Enough for 2 loafs
• Dark chocolate (I used 58% Couverture chocolate today): 400g | 14.1oz
• Heavy Cream: 400g | 14.1oz
• Honey: About 1 Tbsp
• Toasted walnut: Some (Optional)
???? Get the written steps + the printable recipe from my blog!:
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Banana Bread Recipe - Chocolate Banana Nut Loaf
Learn how to make a Banana Bread Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Chocolate Banana Nut Loaf recipe!
Moist Chocolate Banana Bread Recipe
Chocolate Banana Bread - moist, chocolaty and full of flavor, makes a great treat alongside morning coffee or milk.
To print the recipe check the full recipe on my blog:
#chocolatebananabread #bananabread
Ingredients
Makes about 8 servings
1 cup (125g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) baking powder
1/2 tsp (3g) salt
3/4 cup (150g) brown sugar
2 eggs
1/2 cup (113g) butter, room temperature
3 or 4 ripe bananas (about 1 1/4 cup (300g) puree
4 oz (120g) semisweet chocolate chips/chunks
1 tsp (5g) vanilla extract
Garnish
chocolate chips/chunks
1. Preheat the oven to 350F (180C). Lightly grease a 9 X 5 inch - 23 X 13 cm loaf pan. Line the bottom with parchment paper.
2. In a medium bowl combine flour, cocoa powder, salt, baking powder and baking soda.
3. In a medium bowl, mash the ripe bananas with a fork.
4. In a large bowl, using an electric hand mixer, cream together the butter and sugar until creamy. Add in the eggs and mix well. Add vanilla extract and mix in the mashed bananas.
5. With mixer on low speed incorporate the flour mixture. Stir in chocolate chips/chunks..
6. Pour the batter into the prepared loaf pan and sprinkle with chocolate chips/chunks on top. Bake for about 50-60 minutes until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, and then cool completely onto a cooling rack.
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