BF&F – Best Friends and Foodies

Posts tagged “choco chips

Baking tuesday – Chocolate-Chip Coconut Banana Bread – townie

Baking tuesday really happened on Tuesday, but I didn’t get to post til today. Usually bananas go fast in our house, but for some reason this batch was sitting there going bad. This bread came out really good. Next time I would use more coconut and maybe sprinkle a bunch over the top before baking.

Don’t forget about my giveaway!

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Chocolate-Chip Coconut Banana Bread
adapted from spoon fork bacon

Ingredients:
banana bread:
1 1/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons milk
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
mix-ins:
3/4 chocolate chips
2/3 cup shredded coconut, toasted

1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, into a mixing bowl and set aside.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.

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baking tuesday – The Ultimate Banana Chocolate Chip Muffin – townie

usually we go through bananas and apples really fast in this house — but for some reason we had bananas going brown.. i think the husband has stopped eating bananas so that i HAVE to bake them into something!   these are really good!   really moist really delicious!  make them!   btw – nope i didnt forget the eggs.. there are no eggs in this recipe!

The Ultimate Banana Chocolate Chip Muffin

adapted from dinners for a year and beyond

2 cups flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup oil – I use extra light virgin olive oil
5 small very ripe bananas
1 cup chocolate chips
sugar for sprinkling

Preheat oven to 350 degrees.  Line a regular sized cupcake pans with cupcake liners and set aside.

In a large bowl, whisk the flour, brown sugar, baking soda, baking powder, and salt.  Stir in the oil; the batter will be very dry.  Mash the bananas in a bowl and add them along with any of the accumulated juices and the chocolate chips to the flour mixture.  Stir to combine.

Fill the muffin papers almost to the top and sprinkle with a generous amount of sugar.  Bake for 20 minutes rotating the pan once during baking.  Let cool in the pan for 5 – 10 minutes then serve.


baking tuesday – carmelitas – townie

 

like bumpkin i saw this recipe on pinterest and it was right up our alley!  chocolate and caramel YUM!

i doubled the original recipe and used tj’s fleur de sel caramel – i don’t think i used enough caramel though..  they turned out a bit dry and the crumb topping was really crumby and dry.    might try these again — might not — looks like bumpkin had better luck with these!

 

 

Carmelitas

adapted from lulu the baker

1.5 cup butter, melted
1.5 cup brown sugar, packed
2 cup flour
2 cup rolled oats
2 teaspoon baking soda
2 cups semisweet chocolate chips
1 jar tj’s fleur de sel caramel
Combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 13×9 pan. Bake at 350 degrees for 15 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 25-30 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.