Subj : Easy Desserts - 08
To   : All
From : Dave Drum
Date : Fri Jan 13 2023 16:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Chip Banana Bread
 Categories: Breads, Fruits, Chocolate, Nuts
      Yield: 12 servings
 
           Nonstick spray; as needed
      4    Very ripe medium bananas;
           - peeled
      6 tb (85 g) unsalted butter;
           - melted
    1/3 c  (80 mL) plain Greek yogurt
      1 c  (220 g) light or dark brown
           - sugar
      2 lg Eggs
      2 ts Vanilla extract
      2 c  (255 g) A-P flour
  1 1/2 ts Baking soda
    1/2 ts Fine sea salt
      1 c  (135 g) fine chopped
           - chocolate or mini
           - chocolate chips
    3/4 c  (130 g) coarse chopped
           Toasted nuts; such as
           Almonds, walnuts or pecans
           Coarse sanding or turbinado
           Sugar; as needed to finish
           - (opt)
 
  Set the oven @ 350ºF/175ºC.
  
  Lightly grease a 9" X 5" loaf pan with nonstick spray.
  
  In a large bowl, mash the bananas coarsely using a fork.
  They should be fully broken apart, but it's OK if some
  larger lumpy pieces remain. Whisk in the melted butter,
  yogurt, brown sugar, eggs and vanilla until well
  combined.
  
  In a medium bowl, whisk the flour, baking soda and salt
  to combine. Add the flour mixture to the banana mixture
  and stir to combine using a silicone spatula or wooden
  spoon. Scrape the sides and base of the bowl well to
  make sure the mixture is uniformly combined.
  
  Gently stir in the chocolate until combined, then pour
  the batter into the prepared loaf pan and spread into an
  even layer. If using, sprinkle the surface generously
  with coarse sugar.
  
  Transfer the pan to the oven and bake until the edges of
  the loaf start to pull away from the edge of the pan,
  and a tester inserted into the center comes out with
  just a few moist crumbs attached, 60 to 75 minutes. If
  the top of the loaf is becoming too dark before it's
  baked through, loosely cover with foil.
  
  Transfer from the oven to a cooling rack and run a thin
  knife around the edge of the banana bread to separate it
  from the pan. Let cool in the pan for 10 minutes before
  unmolding and cooling completely.
  
  NOTE: To make chocolate chocolate-chip banana bread,
  reduce the A-P flour to 1 1/4 cups (225 g), and whisk in
  1/3 cup (30 g) cocoa powder with the other dry
  ingredients in Step 3.
  
  By: Erin Jeanne McDowell
  
  Yield: One 9" loaf
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm antagonistic to inflated and misleading health food claims
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.