Chocolate Chip Banana Bread

My favorite loaf pan manufacturer just started making the skinny Cocktail Loaf Pan that I’ve been searching for for years. Cocktail bread is traditionally rye or pumpernickel, but I like to use this pan for quick breads. One pan will make a long skinny loaf of quick bread that would normally fit in a 9x5 loaf pan. I absolutely love serving smaller slices from this size pan - perfect portion control. Here’s a recipe for chocolate chip banana bread with a touch of cinnamon and cardamom. Enjoy!

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Items used to make this recipe:

(affiliate links)

• 3x14-inch tea or cocktail loaf pan https://amzn.to/3XW6CBV

• pure vanilla extract https://amzn.to/3ELpRVX

• mini chocolate chips https://amzn.to/3ENvMtu

• ground cardamom https://amzn.to/3ENvFy4

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Chocolate Chip Banana Bread

makes one 3x14-inch cocktail loaf pan (or one 9x5 loaf pan)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon fine table salt

• 2-3 ripe bananas, mashed

• 1 tablespoon milk

• 2 teaspoons pure vanilla extract

• 1/2 cup white granulated sugar

• 1/2 cup light brown sugar

• 8 tablespoons unsalted butter, room temperature

• 2 large eggs

• 1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling

Directions

1. Preheat oven to 325F with rack in lower third of oven.

2. Prepare a tea or cocktail loaf pan (3x14-inch) with nonstick baking spray.

3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.

4. In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.

5. In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.

6. Add the eggs, one at a time, beating for 20 second after each addition.

7. Beat in the mashed banana mixture.

8. Add the flour mixture just until no traces of dry ingredients remain.

9. Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).

10. Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).

11. Bake on lower rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.

Notes

• If you don’t have a 3x14-inch tea/cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 65-75 minutes).

• Alternately, batter can be mixed with a handheld mixer.

• The batter for a double recipe will fit in a 5-quart stand mixer.

• This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.

• Although the photos above show these pans wrapped with insulated baking strips, I’ve concluded doing so is unnecessary for this recipe.

adapted from allrecipes

Paul Hollywood's Brownies

I recently read Dorie Greenspan’s review of a brownie recipe from Paul Hollywood’s new cookbook Bake: My Best Ever Recipes for the Classics. Dorie raved about the brownies which contain three kinds of chocolate (milk, semisweet, and bittersweet). The brownies also contain cacao nibs (aka cocoa nibs), dried bits of unsweetened cacao beans. I trust Dorie implicitly and was intrigued when she explained how the nibs added an edgily pure chocolate flavor and retained their crunchy texture throughout the baking process. I totally agree and really loved the way the finished brownies looked with the little nib flecks sprinkled about.

This recipe is somewhat flexible. I didn’t have any milk chocolate in the house so I replaced it with more semisweet chocolate and the brownies were just fine. These relatively thin brownies are deeply chocolate in flavor, dense and fudgy in texture, and they have that shiny, crackly top that everyone loves. I can’t stay away from them!

By Hollywood, Paul

Buy on Amazon

Fun fact - the brownie batter is much darker in color than the finished brownies are so you have to wait until the brownies are baked to see the beautiful color contrast of the dark nibs against the shiny, crackly tops. I think they’re Stunning!

Enjoy!

Items used to make this recipe:

(affiliate links)

• cacao nibs (aka cocoa nibs) https://amzn.to/3MrhX7n

• pure vanilla extract https://amzn.to/3rQIaTv

• 9x13 professional cake pan https://amzn.to/3SZGrXQ

• flat parchments sheets https://amzn.to/3hsffUl

• Baker’s Joy baking spray https://amzn.to/3PCQxgG

• Bake: My Best Ever Recipes for the Classics by Paul Hollywood https://amzn.to/3VpMzKu

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Paul Hollywood’s Brownies

makes a 9x13 cake pan

Printable Recipe

Ingredients

• 8 ounces (225g) semisweet chocolate, chopped

• 16 tablespoons (225g) unsalted butter, cut in pieces

• 3 large eggs (150g), room temperature

• 1 cups plus 2 tablespoons (225g) superfine sugar (see notes below)

• 2/3 cup (75g) all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1 teaspoon pure vanilla extract

• 1/2 cup (85g) milk chocolate chips

• 1/2 cup (85g) bittersweet chocolate chips

• 1 tablespoon cacao nibs

Directions

1. Preheat oven to 350F and place rack in center position.

2. Line a 9x13-inch commercial cake pan with a parchment paper sling. Use a baking spray (like Baker’s Joy) to coat any part of the pan that isn’t covered with parchment paper.

3. In a glass or metal bowl suspended over a pan of simmering water, melt semisweet chocolate and butter together, stirring occasionally (see notes below); remove the bowl from the heat and allow the mixture to cool for at least 10 minutes.

4. In a small bowl, whisk together the flour, baking powder, and salt; set aside.

5. In the bowl of a stand mixer fitted with a flat paddle attachment, beat the eggs and sugar on medium-high speed until thick and very light in color. Alternatively, beat using a hand mixer for about 8 minutes.

6. Turn off mixer and add the cooled chocolate mixture; beat on low speed just until combined (a few streaks may remain).

7. Turn off mixer and add flour mixture and pure vanilla extract; beat on low speed until most of the dry ingredients are incorporated.

8. Remove bowl from stand mixer and fold in the milk and bittersweet chocolate chips by hand; being sure all dry ingredient are incorporated.

9. Pour batter into prepared pan and spread into an even layer; sprinkle the cacao nibs evenly over the surface of the batter.

10. Bake for 20-30 minutes until a toothpick inserted in the center of the brownies comes out clean (a crumb or two is fine). You many need to check in a couple of spots if you hit a pocket of melted chocolate.

11. Remove pan from oven and allow brownies to cool completely in the pan.

12. Remove brownies by lifting the sling straight out of the pan and transfer to a cutting board. Store leftovers between layers of wax or parchment paper in an airtight container.

Notes

• If you don’t have superfine sugar, you can substitute an equal amoujnt of granulated sugar.

• When baking brownies, I recommend using a professional quality metal cake pan. If you choose to bake in glass, stoneware, or ceramic, lower your oven temp by 25F.

• In Step 2: I lined my pan with a sling of flat parchment paper. Flat parchment sheets are much easier to handle than rolled parchment. I spray the pan with a little nonstick cooking spray before adding the parchment sling - the spray will “glue” the parchment in place, yet remain easy to remove after baking. Any exposed pan edges that are not covered with parchment should be sprayed with nonstick baking spray (this is my favorite).

• In Step 3: When melting the butter and semisweet chocolate together, be sure the water is barely simmering, and don’t let the bottom of the glass or metal bowl touch the simmering water in the saucepan below.

• This recipe calls for 3 kinds of chocolate - milk, semisweet, and bittersweet. I didn’t keep milk chocolate on hand so I replaced it with additional semisweet and was very happy with the results. Actually, there is no industry standard for the sugar content of semi-sweet and bittersweet chocolate; they can be used interchangeably. I’ve made the recipe many times using all bittersweet or all semi-sweet chocolate and the brownies turn out great!

• When folding the chocolate chips into the batter, I used two different chip sizes and really liked the texture each brought to the finished brownies. Half of the chips were mini and the other half were a flat discs (about the size of 2-3 standard chocolate chips).

• Paul uses a hand mixer to beat the eggs and sugar in this recipe for 8 minutes! Dorie recommends the much faster method of using a stand mixer fitted with the paddle attachment - there’s a reason why I’m such a Dorie fan!

• And lastly, crispy brownie edges are my favorite, true or false? True!

adapted from Bake: My Best Ever Recipes for the Classics by Paul Hollywood