It's that time again where I need to use up my old bananas. I like banana bread and so does the family I nanny for. Of course, I have to add chocolate to anything I can. So why not chocolate banana bread? Yes, please! It's like healthy cake! (I wish!) Anyways, I'm glad I decided to make this. I wasn't sure it would be chocolatey enough for me, because the batter didn't seem too dark. Let me reassure you it had the just the right amount of chocolate! Especially with the chocolate chips throughout the bread. I used regular chocolate chips because that's all I had, next time I will try the mini. There is something about mini chocolate chips that I enjoy when it comes to baked goods. I was hoping this bread would live up to my standards, and I could tell by the first bite it definitely did, and then some! It was very moist, and I loved that it was chocolate, and then more chocolate, while still being banana bread! Perfect ratio of each ingredient. So far everyone I know that has tried this enjoyed it, so if you're looking for a good chocolate banana bread recipe I highly recommend this one. Even better? A nice slice of salted butter. Anything that adds a slightly salty taste to something sweet is an A+ in my book! This recipe is super easy to make and takes little time in the mixer. Best eaten when warm! :)
Sour Cream Chocolate, Chocolate Chip Banana Bread
1 stick of salted butter, softened to room temp.
1/2 cup sugar
3 large ripened bananas mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tblsp. cocoa powder
1/2 cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work also)
Preheat oven to 350 degrees. Grease your loaf pans, or pans you'll be baking in. Cream butter and sugar in a large bowl, or kitchen aid stand mixer. Mix in egg, mashed bananas, sour cream, and vanilla until blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated. Add chocolate chips and mix until just incorporated. Pour into baking pans and bake 50-60 minutes, or until a tooth pick or knife inserted comes out clean.
*Slightly adapted from http://savorysweetlife.com/2009/06/rich-and-moist-sour-cream-chocolate-chocolate-chip-banana-bread-recipe/
Friday, August 5, 2011
Monday, August 1, 2011
One of my favorite things ever is chocolate chip cookies. I can't get enough of them, and I have many chocolate chip recipes sitting in my recipe box. Usually by the time the cookies bake I don't eat much due to the fact that I've already eaten one too many spoonfuls of cookie dough. Mmm, it's my weakness. I stumbled upon a chocolate chip recipe that uses browned butter and I was curious to see what the difference was. I'll have to try the browned butter with one of my favorite cookie recipes to taste the real difference. You can use any chocolate chip recipe and brown your butter. It's very simple, you just have to baby sit your butter a little so that it doesn't burn! Let me tell you the way the butter smells is like dying and going to heaven. Well, my heaven that is! I went to make these and realized I didn't have enough sugar. I almost said forget it, but I really wanted cookies, and I had already browned my butter. Which smelled amazing! I decided to walk over to the Indian mart by my house and purchase some sugar. I figured it's not that far of a walk and maybe it'll help to take a small walk knowing I'll be eating loads of dough in a few minutes. I'm actually kind of glad I did go to the store because when I got home and I opened up my door, it was like the brown butter was inviting me in to smell all it's loveliness. I thought to myself, why can't they bottle this scent up and stick it in a candle? Probably because I'd be making cookies every day. Anyways, I urge you to make these. You can always just take your favorite cookie recipe and just brown the butter instead! Delish.
Brown Butter Chocolate Chip CookiesMakes 2 1/2 dozen cookies
1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) semi-sweet chocolate chips
In a medium saucepan over low heat, melt the butter. Once butter has melted, cook butter until it has browned. Be careful not to burn your butter, this can happen fairly quick. When the butter has turned golden in color small flecks appear in the butter, and it has a nutty aroma, remove from heat and pour into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it becomes too hard, let it come back to room temperature before using.
Preheat oven to 375 degrees and line a sheet pan with parchment paper.
Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Scrape the bowl and mix until incorporated. Add the vanilla.
Add the flour, baking soda, and salt and mix until just combined on medium speed. Add the chocolate chips and mix until incorporated.
Spoon dough by tablespoons onto the baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Cool on a wire rack.