topic Re: Recipe; in Kitchen

Recipe;

eve51 — Tue, 22 Jan 2019 01:47:28 GMT

I would like to get the recipe for the Chocolate Banana Bread shown on the Lock & Lock show Sunday 1-20-19

Re: Recipe;

m0rgan — Tue, 22 Jan 2019 01:53:40 GMT

I looked and it's not on her recipe page. Sorry.

Re: Recipe;

QVCkitty1 — Tue, 22 Jan 2019 02:18:04 GMT

I just googled chocolate banana bread and there are several recipes, maybe one of them will do.

Re: Recipe;

SharkE — Tue, 22 Jan 2019 04:19:37 GMT

I'd ask over in the 'Recipes' forum

Re: Recipe;

Nightowlz — Tue, 22 Jan 2019 16:44:31 GMT

I could not find it either. She does have some recipes on Pinterest but this one is not there.

Here is a recipe from Food & Wine Chickie

Chocolate Chip and Butterscotch Banana Bread

¾ cup butterscotch chips
¾ cup miniature semisweet chocolate chips
1 ¾ cups all-purpose flour
1 ½ tsp. baking soda
¾ tsp. Kosher salt
3 large eggs, at room temperature and lightly beaten
¾ cup firmly packed light brown sugar
2/3 cup sugar
3 overripe bananas, mashed
2/3 cup vegetable oil

Preheat the oven to 350 degrees. Butter or coat a 9-by-5 loaf pan with nonstick spray.
Combine the butterscotch and chocolate chips in a small bowl. Set 3 tablespoons of the mixture aside for later use.
Sift the flour, baking soda and salt in a medium bowl. Leaving the 3 tablespoon of chips out, add the remaining chips to the flour and toss to coat.
Using a wooden spoon, combine the eggs, brown sugar, sugar, banana and oil in a larger bowl. Add the dry ingredients to the banana mixture and combine gently making sure to not over-mix. Pour the batter into the prepared pan. Sprinkle the remaining chips on the surface of the batter.
Bake 60 minutes or just until a toothpick comes out mostly crumb-free when inserted in the center of the loaf. Cool on a rack for 30 minutes, then unmold and cool completely.

Notes: Bread may be stored at room temperature up to 3 days wrapped airtight in plastic wrap. May be frozen, well-wrapped, up to 1 month. Defrost overnight in the refrigerator.

Servings: 8

Re: Recipe;

Nightowlz — Tue, 22 Jan 2019 17:01:24 GMT

Here's Betty Crocker Banana Bread recipe.

This recipe for banana bread has appeared in every edition of the Betty Crocker Cookbook that’s ever been printed, and no wonder. It’s beloved by hundreds upon hundreds of home cooks for its speedy 15-minute prep time and its great-every-time results.

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal™ all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Expert Tips
- No buttermilk on hand? Make your own “clabbered” or sour milk: stir in 1 ½ teaspoons lemon juice or cider vinegar into 1/2 cup milk. Or use unflavored yogurt, thinned with a little bit of milk.
- Mix up the nuts you use in the bread or substitute other types of baking ingredients, like chunks of chocolate, peanut butter or butterscotch chips, or dried fruit like cranberries, cherries, or chopped dates.
- Don't want to make an entire loaf? Go mini! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.
- Store overly-ripe bananas in the freezer until you have enough to make bread.
- Cut up thick slices of the bread and freeze them for a lunch box treat or for an on-the-go breakfast, toasted and spread with peanut or almond butter.

Re: Recipe;

m0rgan — Fri, 25 Jan 2019 11:32:45 GMT

https://www.halfbakedharvest.com/chocolate-chunk-coconut-banana-bread/?utm_source=Half+Baked+Harvest&utm_campaign=422a4051c2-RSS_EMAIL_CAMPAIGN_NEW+DESIGN&utm_medium=email&utm_term=0_1d725c901c-422a4051c2-44102585