Bake-a-thon 2011: Double Chocolate Banana Bread

My first recipe this year was Double Chocolate Banana Bread.  I figured the easy way to start was with something that only require ingredients that I already had on hand (and some, like the bananas, that needed to be used).  I mean, I love banana bread and I love chocolate, so what could be better?

I found a great recipe for Double Chocolate Banana Bread at an awesome recipe site called The Sisters Cafe.

I made some modifications (hey, what fun is it if you can't put your own touch on it), and the bread turned out DELICIOUS!  My kids are enjoying it for the dessert in their packed school lunches, and I get to have some at home while I relax!

Double Chocolate Banana Bread
From The Sisters Cafe

Double Chocolate Banana Bread

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

 

** My Modifications:

1. Instead of the larger loaf, I made mini loaves.  The recipe can make 3 of them.  You'll need to adjust baking time as the mass is obviously smaller.  Instead of 60-70 minutes at 350 degrees, you'll only need 40-50 minutes at 350 degrees.  This is a great size for snacking, and for little slices to put in your kid's lunch for school.  You can even wrap up the mini loaves for gifts or for bake sales!

2.  I used semi-sweet baking cocoa (from Hershey's) and not the dutch process cocoa Melanie recommends.  Hey, I have to use what is available for sale out here!

3.  I opted for mini-chocolate chips (from Nestle) to go with my mini-loaves. I figured that would give a more even spread of the chips.

Honey Glazed Honey Corn Muffins

Had these with some chili, they were yummy, especially with honey butter.

Honey Corn Muffins

1 Cup corn meal
1 Cup all purpose flour
3 teaspons baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 egg well beaten
1 Cup milk
1/2 Cup honey
1 teaspoon vanilla

1. Preheat oven to 350 degrees F.
2. Mix together dry ingredients: flour, baking powder, salt, and corn meal.
3. In a separate bowl, whisk together wet ingredients: egg, milk, melted butter, and honey.
4. Add wet mixture to dry mixture and beat until smooth, but don't over mix.
5. Bake in greased muffin pans at 350 degrees F. for 20 minutes

Honey Glaze:
For a sweet glaze, mix together 2 tablespoons honey to 1 tablespoon warm water. Brush on top warm muffins and allow muffins to sit for 5 minutes to dry.

Honey Butter

1/2 Cup salted butter
1/2 Cup honey

1. Place butter in small bowl.
2. Slowly add honey until butter reaches desired consistency.
3. Refrigerate until ready to use.

No-rise Bread Sticks

1 pkg (1 Tbsp) active dry yeast
2 Tbsp honey
1 1/2 c. warm water
1/3 c. powdered milk
1 tsp salt
4 c. Flour

Roll into sticks. Sprinkle with garlic salt or Parmesan cheese (if desired). Bake at 400* for 15 minutes.

Orange Biscuits

This is a Dunham family tradition, and they always have it on Christmas morning. It is a great breakfast, and we usually add hashbrowns, eggs, sausage, and fruit for a great meal!

Orange Biscuits

1/2 cup butter or margerine
1 1/2 cup orange juice
1 1/2 cup sugar
2 teaspoons grated orange peel
4 cups flour
2 tablespoons baking powder
1 scant teaspoon salt
7 to 8 tablespoons shortening
1 1/2 cups milk

butter
cinnamon
sugar

1. Combine butter, orange juice, sugar, and orange peel. Cook and stir until sugar is dissolved. Do not boil. Pour into 9X13 pan.
2. Combine flour, baking powder, and salt in mixing bowl.
3. Cut in shortening.
4. Add milk, and stir until dough follows fork.
5. Knead on floured board until dough holds together.
6. Roll dough out until 1/4 inch thick.
7. Brush with soft butter and sprinkle with cinnamon and sugar.
8. Roll as for jelly roll.
9. Cut into slices, placing cut side down in orange mixture in pan (make sure not to have them too close together).
10. Bake at 450 degrees for 20 to 25 minutes.

Note: Do not overwork dough!

Angel Biscuits

5 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon baking powder
1 teaspoon baking soda
1 cup shortening
1 package of yeast
3 tablespoons warm water
2 cups buttermilk
margerine, melted

Sift together flour, sugar, salt, baking powder, and baking soad. Cut in shortening until well blended. Dissolve yeast in warm water and add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix. Turn out on lightly floured surface. Roll to 1/4 inch thick. Cut with 2 1/2 inch biscuit cutter. Dip in melted butter, fold in half, press together and place on pan.

Bake at 400 degrees for 15 minutes. Yields about 4 dozen.

Dough may be kept in refrigerator covered, for 2 days.