Double Chocolate Chip Banana Bread


We just love banana breads…I have a “go to” moist banana bread recipe, but this King Arthur Flour’s double chocolate chip banana bread recipe includes sour cream in the list of ingredients…mmm, spells “moist” to me…gotta try this, so I did today.   Made some substitutions (hehe, I can’t help it, I’ve been baking a whole lot, I know what works!):  margarine for butter, white chocolate chips (all I could find) instead of semi-sweet chocolate chips.  Also added 1/4 cup light brown sugar to sweeten bananas more.  And I doubled the recipe…because we just love banana breads!

Double Chocolate Chip Banana Bread
(Adapted from King Arthur Flour)

1 cup (2 sticks) margarine, softened
1 cup sugar
1/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon banana extract (optional)
2 cups mashed ripe bananas
1 cup regular sour cream
2 cups all-purposed flour
2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup white chocolate chips

Preheat the oven to 350 F.  Pam-spray and line with wax paper two 9 x 5 loaf pans; set aside.

In a large mixing bowl, beat the margarine and sugars, using electric mixer, until light and creamy.  Beat in the eggs, one at a time, then stir in the extracts, bananas and sour cream.  Add flour, baking soda, salt, and cocoa powder; stir until well-combined.   Fold in the chocolate chips.

Pour the batter into the pans and bake for 50 to 60 minutes or until a wooden skewer inserted into the center comes out clean.

Remove the breads from the oven, and allow to rest in the pans for 10 minutes.  Turn the breads out onto a rack to cool completely.

Rating:  Super moist and chocolatey-good!


“Saving My Bananas” Banana Bread Loaf

Bananas ripen fast during summer…and when they really turn brown and unappealing…then mashing these very ripe bananas just would be the next best thing to do, throw in some few more ingredients and voila…Banana Bread.




1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar
2 large eggs
2/3 cup vegetable oil
3 tablespoons sweetened condensed milk
3 very, very ripe bananas, peeled and mashed

In a large mixing bowl, aerate together flour, baking soda, salt, sugar with a wire whisk (you may need to sift to make sure no large mass of brown sugar in the mix) .  In a medium bowl, beat together to blend well the eggs, oil, mashed bananas and condensed milk.   Blend dry and liquid ingredients until just mixed.   Pour batter into greased and lined with parchment paper 9 x 5 loaf pan.  Bake at 350 F for 60 to 70 minutes or until toothpick inserted in center of loaf comes out clean.

Banana Chiffon Cake with Caramel Icing (for V-day!)

It’s time to add more sweets into the “Valentine’s Day Mix”…somehow chocolates always muster up those big bold rich flavors and sprint (everybody’s buying, baking, eating chocolates) to the finish line and win the “sweets race”.   Well, I’m not doing another chocolate creation today.  Instead I craved for something light and mild sweetness for an after-dinner treat for this V-day — Banana Chiffon Cake with Caramel Icing, oh yes!  So I made one big rectangular tray of this lovely cake…and later cut them in squares.  Here’s the recipe!

(Adapted from a recipe by Baking Expert Flo Braker)

2 large very ripe bananas, mashed with a fork (about 3/4 cup)
7 or 8 large eggs, separated (1 cup of egg whites needed for this recipe)
1/2 teaspoon cream of tartar
1 1/3 cups + 2 tablespoons sugar
2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable or corn oil
1 teaspoon vanilla extract or pandan flavoring (if available)
2 to 3 tablespoons liquid coffee creamer (I used hazelnut-flavored)

Pan Preparation:  Line bottom of a large rectangular tray with parchment or waxed paper; don’t grease.

Preheat oven to 350 F.  In a large mixing bowl, whisk together using low speed of electric mixer to aerate: cake flour, 1 1/3 cups sugar, baking powder and salt.   Add oil, egg yolks, mashed bananas, and vanilla; mix until incorporated.  Beat in liquid creamer a tablespoon at a time, until mixture is of creamy but “loose” consistency.  Set aside.

In bowl of your heavy duty mixer and using whisk attachment, whip 1 cup egg whites and cream of tartar until foamy.  Slowly add 2 tablespoons sugar and beat until stiff peaks form.  Carefully fold in egg yolk mixture into the beaten whites.   Spread the chiffon cake batter into the prepared baking tray.  Bake for 20 to 25 minutes or until top of cake springs back when touched lightly and wooden skewer inserted into center of cake comes out clean.

Quick Caramel Frosting

1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup whole milk
1 1/2 to 1 3/4 cups confectioners’ sugar, sifted

In a small saucepan, melt butter over medium heat.  Stir in brown sugar and cook for 2 minutes until dissolved.  Add the milk and let mixture boil.  Cool slightly.  Stir in confectioners’ sugar, beating well until smooth.  Spread over top of baked chiffon cake.

Happy Valentine’s Day!  Yes, I also made another batch of simple sinful chocolate cake….they actually made a good pair…Chocolate Cake, Banana Cake —- winner!

AWESOME Banana Muffins

A trip to Sam’s Club always means purchasing my favorite “no-hard-crust” French bread (I love it for garlic bread, Philly steak sandwiches and even BBQ beef sandwiches, etc).  But I’d always stop by for some minutes to enjoy looking (also touching, yes) at clear packages of huge muffin quickbreads — they’re soo good, soft and moist but just not at all “figure-friendly” so I’d contend with my french bread purchase, smile and walk away.

These bakery-style huge muffins, of course, couldn’t really be duplicated at home.   Special ingredients, leaveners, improvers/conditioners are usually added, and heavy-duty bakery equipments used make all the difference.   This didn’t stop me though from playing/working with banana cake/bread recipes I found online.  With trial and error and a bit of luck, I came up with this banana muffins formulation that I really considered AWESOME and I’m sharing the recipe with all my wonderful readers.

Always use (never throw them away) overripe bananas with plenty of black specks (and I even took a snapshot of these bananas I used for this recipe.

5 over-ripe bananas, peeled and mashed with fork
1/2 cup (1 stick) margarine
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup vegetable oil
3 tablespoons rum (I used Brugal anejo rum)
1/2 cup sour cream
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut

Preheat oven to 350 F.  Insert paper liners into 14 – 16  Texan muffin pan holes.

In a large mixing bowl, beat together margarine and sugars with electric mixer.  Add eggs, 1 at a time, beating well after each addition.  Blend in mashed bananas, vanilla, oil, rum and sour cream.

Combine flour, baking powder, baking soda and salt in medium bowl.  Add to banana mixture; mix well.  Stir in shredded coconut.

Fill each prepared muffin cup with about 1/2 cup of the batter.  Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the muffins comes out clean.  Allow muffins to cool for 10 minutes in the pan .  Remove from pans and cool completely on wire racks.

All my “never say never” cake tasters give this recipe a double thumbs-up!  Enjoy!