Banana Chocolate Tea Bread Food

BANANA CHOCOLATE TEA BREAD

Steps:

• 1. Preheat oven to 350. Cream butter; gradually add sugar, beating til light and fluffy. Add eggs one at a time, beating well after each addition.
• 2. Mix flour, cocoa, baking soda, salt and cinnamon. Stir together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, walnuts land chocolate morsels.
• 3. Spoon batter into 2 greased and floured 3 by 7 1/2 inch loaf pans. Bake for 55 minutes or til toothpick inserted in center comes out clean.
• 4. Cool in pans for 10 minutes, then remove and cool completely on a wire rack. makes 2 loaves.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

CHOCOLATE-BANANA BREAD

Steps:

• Sandwich small slices of banana bread with chocolate ice cream.

GLAZED CHOCOLATE TEA BREAD

Steps:

• In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.

CHOCOLATE TEA BREAD

Steps:

• Mix butter and sugar till fluffy.
• Add eggs.
• Beat til well blended.
• Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
• set side.
• To butter mixture, add banana, sour cream and the vanilla.
• Now mix in the dry ingredients.
• Fold in the nuts and chocolate chips.
• Pour into a greased bread pan.
• Bake 350 degrees for 55 minutes or till done.

BANANA TEA BREAD RECIPE

Steps:

• Preheat oven to 350 F.
• Sift flour with baking powder, soda and salt.
• Keep aside.
• Cream shortening until light.
• Then, add sugar gradually continuing to cream until fluffy.
• Beat in eggs.
• Add flour mixture alternately with bananas beginning and ending with flour.
• Spoon into a well-greased loaf pan and bake about 1 hr 10 min until loaf pulls slightly from sides of pan and is springy to the touch.
• Cool upright in pan for 10 min then turn out on a wire rack and cool before slicing.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE BANANA BREAD

Steps:

• 1. Preheat oven to 350º.
• 2. Grease one 9x5-inch loaf pan.
• 3. Combine butter, sugar, eggs, and vanilla extract in a bowl. With an electric mixer, beat ingredients on medium speed until moistened.
• 4. Add the mashed bananas and milk, beat on low to blend.
• 5. Add the flour, baking cocoa, salt, baking soda, and baking powder. Beat on low until flour mixture is moistened.
• 6. Use a spoon to fold in the pecans (or walnuts).
• 7. Pour batter into the loaf pan.
• 8. Bake on center rack 55-60 minutes. (I baked mine for 55 minutes.)
• 9. Once the bread is done baking, remove from oven, and let bread stand in baking pan on a wire rack for 55 minutes, to let it cool.
• 10. Run a butter knife around the inside of the pan, then flip the pan over to release the bread from the pan.
• 11. Cool bread completely before cutting into slices. Serve bread.
• 12. *Note: When it came to adding the baking cocoa, I used Hershey's Special Dark Cocoa, which gave the bread a nice chocolate flavor.

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.