Tag: Baking

Decadent Chocolate Chip Banana Bread with Walnuts

If you’re a fan of banana bread and find yourself with a couple of overripe bananas, this recipe from Epicurious is the perfect solution. This chocolate chip banana bread takes the traditional loaf to a new level with the addition of crunchy walnuts and indulgent dark chocolate chips. Together, these ingredients enhance the natural sweetness of the bananas, creating a treat that’s perfect for breakfast, a mid-afternoon snack, or even dessert.

Banana bread has long been a favorite for its simplicity and comforting flavors, but why settle for plain when you can elevate it with rich, melty chocolate and the nutty depth of toasted walnuts? The result is a wonderfully moist loaf that pairs beautifully with a warm cup of coffee or tea.

Ingredients:

  • 1 cup mashed ripe bananas (from about 2 large bananas)
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup chopped walnuts
  • 2 large eggs
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • ½ cup semisweet chocolate chips
  • 1 cup granulated sugar
  • 1½ cups all-purpose flour
  • Nonstick cooking spray
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Directions:

  1. Preheat your oven to 350°F with a rack positioned in the center. Lightly coat a 9×5-inch loaf pan with nonstick spray and line it with parchment paper, leaving an overhang for easy removal.
  2. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 10–14 minutes, tossing halfway through. Allow the toasted walnuts to cool completely.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a small bowl, toss the chocolate chips and cooled walnuts with 1 tablespoon of the flour mixture to prevent them from sinking during baking.
  4. Using a stand mixer or hand mixer, beat the butter until light and fluffy. Add the sugar and continue mixing until creamy. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Add the mashed bananas, lemon juice, and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the walnut and chocolate chip mixture. Pour the batter into the prepared loaf pan, smoothing the top.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

For the best flavor and texture, overripe bananas are key. Bananas that are heavily spotted or nearly black have a concentrated sweetness and a soft texture that blends seamlessly into the batter. If your bananas ripen before you’re ready to bake, peel them, mash them, and store them in a freezer bag until needed. Thaw the frozen bananas while you prepare your other ingredients, and they’ll be ready to go.

When it comes to chocolate, dark chocolate chips are the default choice here, but this recipe is versatile. Mini chips, bittersweet chunks, or even a chopped chocolate bar will work well. For a healthier twist, consider replacing up to half of the all-purpose flour with whole wheat flour. And if walnuts aren’t your thing, try substituting them with pecans, pistachios, cashews, or even toasted coconut for a unique variation.

Enjoy your chocolate chip banana bread warm or at room temperature. Pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for a decadent dessert. For side dishes, consider fresh fruit salad, a simple yogurt parfait, or even a savory breakfast scramble to round out the meal.

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Delicious Baking: Nutella Swirl Banana Bread

There’s something irresistible about the combination of bananas and Nutella, isn’t there? That delectable blend of sweet, creamy banana with rich, chocolaty Nutella is a match made in dessert heaven. Today, this recipe from Food 52 is bringing a delightful twist on a classic favorite: Nutella Swirl Banana Bread. This recipe, inspired by the 3-2-1 method, is a simple yet sensational treat that will have your taste buds singing with joy.

Ingredients for Nutella Swirl Banana Bread:

  • 2 large eggs
  • 3 very ripe bananas
  • ⅓ cup Nutella
  • ½ cup brown sugar
  • ½ cup salted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup granulated white sugar

Directions:

  1. Preheat and Prepare: Heat your oven to 350ºF and line a standard loaf pan with parchment paper, or grease and flour it.
  2. Mash and Mix: In a large bowl, mash the bananas until only small pieces remain. Add eggs, brown sugar, melted butter, and vanilla, whisking until well combined.
  3. Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, and salt. Fold this mixture into the wet ingredients until just combined.
  4. Create Nutella Mixture: Transfer ½ cup of the batter into a small bowl and mix it with Nutella until evenly combined.
  5. Layer and Swirl: Pour half of the plain batter into the prepared loaf pan, then dollop half of the Nutella mixture over it. Add the remaining plain batter and top with the remaining Nutella mixture. Use a knife to swirl the batters together.
  6. Bake to Perfection: Bake the Nutella Swirl Banana Bread for about 50 minutes, or until a toothpick inserted comes out mostly clean. Let it cool slightly before slicing and serving.
  7. Serve and Enjoy

Now that your kitchen is filled with the heavenly aroma of freshly baked banana bread, it’s time to indulge. Serve slices of this Nutella-swirled delight alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. And if you’re feeling adventurous, why not pair it with a side of fresh strawberries or a drizzle of caramel sauce?

The 3-2-1 Method: A Baking Revelation

We’re diving into the world of baking ratios with the 3-2-1 method. It’s as easy as it sounds: 3 parts flour, 2 parts sugar, and 1 part fat. What’s brilliant about this approach is its simplicity. No need for intricate measurements or complex calculations. Just grab your trusty ½-cup measuring cup, and you’re ready to go. With this method, you can whip up a batch of delicious banana bread whenever the craving strikes, no recipe needed.

The Fat Factor: Butter vs. Oil

In this Nutella Swirl Banana Bread, we’ve opted for melted butter instead of oil. Why the switch? Well, it all comes down to texture and flavor. Butter, with its solid consistency at room temperature, lends a denser, richer flavor to the bread. On the other hand, oil, remaining liquid at room temperature, results in a lighter, moister crumb, akin to a delicate cake. But don’t stop there – get creative with your fats. Try experimenting with browned butter or even olive oil for a unique twist on this classic treat.

With its irresistible blend of sweet bananas and creamy Nutella, this Nutella Swirl Banana Bread is sure to become a favorite in your baking repertoire. Whether enjoyed as a morning pick-me-up with your coffee or as a decadent dessert after dinner, this recipe is bound to impress. So go ahead, grab those overripe bananas and get baking – your taste buds will thank you!

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This Recipe for Pecan Pie Will be Your Best Yet

This classic recipe is sure to be a dessert time favorite that’s also perfect for your next upcoming holiday. This classic pecan pie recipe from Louisiana Kitchen and Culture is easy to make, guaranteed to satisfy your sweet tooth, and minimize any kitchen cleanup.

One of the features of this recipe is the instruction to begin by “blind baking” the pie crust. Simply put, “blind baking” a crust is a term for partially baking a pie crust before adding in the pie filling. This baking process is perfect for recipes where the pie filling takes less time to cook than the crust itself. Additionally, it helps to prevent a soggy bottom crust, thus ensuring a perfect texture to your pecan pie through and through.

Ingredients for your crust:

Ingredients for your filling:

  • 1 ½ cups of fresh pecan pieces
  • 1 stick of unsalted butter, sliced into small pieces
  • 5 large egg yolks
  • 1 large egg
  • ½ cup of heavy cream
  • 1 teaspoon of vanilla extract
  • ⅔ cup of cane syrup
  • ⅔ cup of light brown sugar
  • ¼ teaspoon of salt

 Directions:

  1. In order to start making the pie crust for this recipe, know that you can either purchase a pre-made pie shell if you’re running low on time or follow the following directions. If making your own, you’ll want to pulse your flour, sugar, and salt together in the bowl of your food processor until the ingredients are combined.
  2. Then, add in your butter and continue to pulse until the small butter pieces are approximately the size of corn kernels, which should take about 10-12 pulses.
  3. Add about 5 tablespoons of water and continue to pulse the dough until it’s no longer dry. When the dough is squeezed into your hand, it should form a ball and hold its shape if it’s no longer dry. If your dough is still dry, you can add another tablespoon or two of the ice-cold water.
  4. Spread some flout onto your baking surface and turn your dough out, forming it into a disk. Then, wrap the dough in plastic wrap and chill it for at least one hour and no longer than three days. If you’re freezing your dough, know that you can freeze it for up to a month and that you should defrost it in the refrigerator overnight before using it.
  5. When ready to bake, preheat your oven to 325°F, remove your dough from the refrigerator, and allow it to sit out at room temperature for five minutes in order for it to soften.
  6. Once again, flour your work surface and roll your dough into a 12-inch circle that’s about  ⅛ inch thick. Then, fold the dough into quarters and transfer it to a 9½-inch pie plate.
  7. Unfold the dough, fit it into the pie plate, and then trim off all but a ¼ inch of the overhang. Pinch the edge of the dough together to form a crimp by using your thumb and index finger. Chill while you begin to make the pecan pie filling.
  8. Begin the filling by whisking your egg and egg yolks together in a large bowl. Set this aside and combine your cane syrup, sugar, cream, and salt in a medium saucepan.
  9. Add your butter into the saucepan and melt it over medium heat. Once your butter has melted, continue to cook the mixture until it stops bubbling. This should take approximately 1 minute.
  10. Whisk the sugar mixture into the egg yolks gradually, just until the bottom of the bowl is warm to the touch, and then add in your remaining sugar mixture and stir in your vanilla.
  11.  Take your chilling pie plate out of the refrigerator, sprinkle the pecan pieces into the pie crust, and then carefully pour your filling on top. Spread an additional layer of pecan pieces atop the filling to cover the surface and then set the pie into the oven.
  12. Bake your pecan pie until its center has a little resistance, similar to a soft-setting custard, which typically takes about 30 to 40 minutes. Once finished, remove the pie from the oven and allow it to cool for at least 1 hour prior to serving.
  13. Enjoy!

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