Good Morning! Life is beautiful!
Happy New Year! I know I’m a little late in the up take, however I took a month hiatus to finish up culinary classes and get into a routine with my two externships. Now I’m back and ready for action! Boy do I have some delectable recipes in store for you guys this year. I hope you are ready to get your groove on and tackle some yummy dishes in the new year. Let us start our adventure with this week’s recipe of Chocolate Banana Loaf! Tallyho!
Yumm! It looks so delicious. (That’s because it is!) Now imagine the smell of this freshly baked loaf permeating throughout your house. Now let’s bake it and allow that dream to become a reality.
1 1/2 Cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. sea salt
1/4 Cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 Cup chocolate chips
2 Large eggs
3 Medium ripe bananas – mashed
3 T. maple syrup
1/2 Cup Greek yogurt
1 tsp. vanilla extract
Optional: nuts, raisins, chocolate chips
My intention was to find a delicious tasting recipe, that didn’t make you feel guilty about having that extra slice. (Let’s be honest with ourselves, there WILL be a second slice.) I did some scouring across the world wide web and came across two that I decided to combine together, courtesy from Running with Spoons and the roasted root. They contain Greek yogurt and some chocolate chips to jazz things up and keep it healthy.
First let’s start by preheating the oven to 350F. Next let’s combine all of the dry ingredients in one bowl, and all of the wet ingredients into another bowl.
Just a Little Tip (JLT): This recipe is perfect when you have overly ripe bananas that you’re not sure what to do with. If for some reason you just bought bananas and they aren’t ripe enough yet (they should be mushy), then put your oven to 350F and put the bananas inside on a baking sheet until they turn black. This process will force ripen the bananas.
Now that we’ve gotten that out of the way, let’s combine both the wet and dry ingredients. Make a small well in the center of the dry ingredients and pour the wet ingredients into it. Now, take a spatula and fold together until just combined.
IMPORTANT: do NOT overmix. If you do, then gluten from the flour will build up and the bread will become dense. I know from experience, it took be several test loaves to figure out why my bread was so dense.
Once the mixture is folded in together, let sit for a moment while you prep the loaf tin. Since I used a non-lined tin, I had to spray it with a light coating of pam and then flour, so my loaf didn’t try to become one with the pan.
Once that’s completed, pour your mixture into the loaf tin and bang the tin on the counter a few times to settle the mixture evenly.
Bake at 350F for 35 minutes, then let rest for 15 minutes before cutting into it.
Oooo… Ahhh… Let it all out! Now, stop gawking at it and let your family enjoy! And if you really want to knock their socks off, add some ice cream while its still hot.
I hope you enjoyed this recipe! Please feel free to share your pictures of your own Chocolate Banana Loaf on Instagram and tag me @starknakedcooking! I’d love to see how they come out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until next weekend, when our food adventure continues!