Banana Dark Chocolate Raspberry Bread
January 17, 2016
Dulcet
[duhl-sit]
adjective
1. pleasant to the ear; melodious:
the dulcet tones of the cello.
2. pleasant or agreeable to the eye or the feelings; soothing.
3. Archaic. sweet to the taste or smell.
noun
4. an organ stop resembling the dulciana but an octave higher.
------
What happened to Sunday? It just flew by and I don't think I really stopped all day. But the house is clean, the laundry is done and folded and the groceries have been done. So I guess it's good that things were accomplished, but what happened to those lazy Sunday afternoons? Where did they go?
I originally had a different recipe picked out for this week, but at the very last minute I changed my mind and decided snacks for work were more important so I switched it up and followed a recipe from Sally's Baking Addiction.
I was laughing to myself, Sally seems to be quite the stickler for measuring correctly and I have a tendency to estimate or wing it, which of course I did following her recipe. She has a really good blog entry on measuring correctly though, I'd recommend checking it out if it's something you've questioned or struggled with.
Here's the recipe for those interested.
Ingredients:
1/2 cup of unsalted butter, softened to room temperature
3/4 cup of packed light or dark brown sugar
2 large eggs, room temperature preferred
1/3 cup of Greek yogurt (I had vanilla bean on hand so that's what I used, vanilla or honey would also work.)
2 cups of mashed bananas (about 4 large very ripe bananas, I used 5 because bananas are awesome)
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
3/4 cup of dark chocolate chips (or semi-sweet)
1 cup of halved raspberries, tossed in 1 Tablespoon all-purpose flour to prevent sinking (I didn't half the raspberries, because lazy. I would cut this down to 3/4 cup if I make this recipe again to avoid soggy spots. Also this flour trick is amazing, don't skip it!)
The How To
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside. (As always, I used parchment paper instead of the spray, seriously I have an obsession with that stuff)
2. Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.
3. On medium speed, add the eggs one at a time, beating well after each addition.
4. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.(And if you're me, forget the vanilla and add in while cursing yourself for the throwing the mixer in the sink already)
5. In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.
6. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix.
7. Gently fold in the raspberries and chocolate chips.
8. Spoon the batter into the prepared baking pan (sprinkle with a few additional chocolate chips if desired.)
9. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
10. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
Sally says this bread freezes really well for up to three months so I've put a couple slices in the freezer for snacking at a later time!
Enjoy!
Hope everyone has had a good day.
Click "L" for a larger view.
Banana Dark Chocolate Raspberry Bread
January 17, 2016
Dulcet
[duhl-sit]
adjective
1. pleasant to the ear; melodious:
the dulcet tones of the cello.
2. pleasant or agreeable to the eye or the feelings; soothing.
3. Archaic. sweet to the taste or smell.
noun
4. an organ stop resembling the dulciana but an octave higher.
------
What happened to Sunday? It just flew by and I don't think I really stopped all day. But the house is clean, the laundry is done and folded and the groceries have been done. So I guess it's good that things were accomplished, but what happened to those lazy Sunday afternoons? Where did they go?
I originally had a different recipe picked out for this week, but at the very last minute I changed my mind and decided snacks for work were more important so I switched it up and followed a recipe from Sally's Baking Addiction.
I was laughing to myself, Sally seems to be quite the stickler for measuring correctly and I have a tendency to estimate or wing it, which of course I did following her recipe. She has a really good blog entry on measuring correctly though, I'd recommend checking it out if it's something you've questioned or struggled with.
Here's the recipe for those interested.
Ingredients:
1/2 cup of unsalted butter, softened to room temperature
3/4 cup of packed light or dark brown sugar
2 large eggs, room temperature preferred
1/3 cup of Greek yogurt (I had vanilla bean on hand so that's what I used, vanilla or honey would also work.)
2 cups of mashed bananas (about 4 large very ripe bananas, I used 5 because bananas are awesome)
1 teaspoon of vanilla extract
2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
3/4 cup of dark chocolate chips (or semi-sweet)
1 cup of halved raspberries, tossed in 1 Tablespoon all-purpose flour to prevent sinking (I didn't half the raspberries, because lazy. I would cut this down to 3/4 cup if I make this recipe again to avoid soggy spots. Also this flour trick is amazing, don't skip it!)
The How To
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside. (As always, I used parchment paper instead of the spray, seriously I have an obsession with that stuff)
2. Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes.
3. On medium speed, add the eggs one at a time, beating well after each addition.
4. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.(And if you're me, forget the vanilla and add in while cursing yourself for the throwing the mixer in the sink already)
5. In a large bowl, toss the flour, baking soda, salt, and cinnamon together until combined.
6. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix.
7. Gently fold in the raspberries and chocolate chips.
8. Spoon the batter into the prepared baking pan (sprinkle with a few additional chocolate chips if desired.)
9. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
10. Remove from the oven and allow the bread to cool completely in the pan on a wire rack before slicing.
Sally says this bread freezes really well for up to three months so I've put a couple slices in the freezer for snacking at a later time!
Enjoy!
Hope everyone has had a good day.
Click "L" for a larger view.