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Food What to Bake This Weekend: Blackout Chocolate Banana Bread

04:35  13 january  2018
04:35  13 january  2018 Source:   bonappetit.com

This Chocolate Chip Cookie Recipe Ruins Every Other Cookie Recipe

  This Chocolate Chip Cookie Recipe Ruins Every Other Cookie Recipe Really, though. These brown butter chocolate chip cookies are insane.When this recipe was submitted for our Readers' Choice Week contest early this year, I instantly knew I needed this cookie in my life. Browned butter and toffee in a chocolate chip cookie—are you kidding me?? Chocolate and caramel is a holy combination and the flavor essence of a good chocolate chip cookie. All chocolate chip cookie recipes play up or down both of these flavors by using more chocolate, darker chocolate, brown sugar, toasted nuts, honey, or molasses.

A chocolate banana bread with chocolate chunks—so yeah, it's cake. But that's not going to stop us from eating it for breakfast. Chocolaty , chocolaty cake. It looks like chocolaty is spelled wrong but nope, that’s how you do it. And in this new recipe, recipe developer Molly Baz said that what began as

If you've ever had banana bread and thought it could be vastly improved with lots of chocolate , this is your recipe.

a piece of cake: Exhibit A: Please note the chocolate chunks, which are important.© Photo by Chelsie Craig Exhibit A: Please note the chocolate chunks, which are important.

This chocolate banana bread is actually cake, but you knew that, so let’s not speak of it ever again. A cross between banana bread and blackout cake, it’s a beautiful creation and we’re so lucky to have it in our lives. It’s also the perfect way to procrastinate whatever chores you had planned this weekend, which may or may not include: finally cleaning your shower curtain, commenting on celebrity Instagrams until you feel a human connection, or returning that thing you bought online that’s easier to return in person.

Cake is so much better than those things! Chocolaty, chocolaty cake. It looks like chocolaty is spelled wrong but nope, that’s how you do it. And in this new recipe, recipe developer Molly Baz said that what began as chocolate banana bread “turned into blackout cake when I decided to double down on the chocolate factor and use both cocoa powder and chopped chocolate.” Double. Down. Plus, a dash of whole wheat flour brings out the nuttiness of the chocolate. Clever, clever.

Next-Level Banana Bread, Courtesy of One Basic Ingredient

  Next-Level Banana Bread, Courtesy of One Basic Ingredient It adds richness and offsets the sweetness. It makes an incredibly tender and moist crumb without being too dense.And yet bakers are fierce in their allegiance to their favorite banana bread recipes. Most recipes riff on the same general formula, differing mainly in their use of fats (butter or coconut oil or sour cream, say) and sugar (brown or white) and proportions of liquid to dry.

This chocolate banana bread is actually cake, but you knew that, so let’s not speak of it ever again. A cross between banana bread and blackout cake, it’s a beautiful creation and we’re so lucky to have it in our lives. It’s also the perfect way to procrastinate whatever chores you had planned this weekend .

Blackout Chocolate Banana Bread . 13 Ratings. Facebook. Makes one 9x5" loaf. Think of this recipe as a cross between your very favorite banana bread and a crowd-pleasing blackout cake. Bake cake until a tester inserted into the center comes out clean (there may be some melted

Get the recipe:

Blackout Chocolate Banana Bread

a piece of bread on a cutting board with a cake© Photo by Chelsie Craig, styling by Claire Saffitz

The sliced banana on top isn’t just for Instagram, it’s “a thing of beauty because essentially it gets ‘brûléed’ in the oven,” Baz said. “The entire top surface of the cake is sprinkled with raw sugar, which melts and caramelizes in the oven and lacquers the banana.”

That said, it’s a super flexible recipe and if you don’t have whole wheat flour, you can use AP in its place. If you’d prefer chocolate chips or your favorite wafers, sure. If you’re more of a yogurt instead of sour cream, fiiiine. But you might be missing out on that one.

A final note from Baz, if you’re still on the fence: “The recipe is a straightforward quick bread, but I will say that the aroma that comes from the oven while this thing bakes is freaking intoxicating. People were swooning all week during development.”

A Better Way to Freeze Bananas For Smoothies, Banana Bread, and More

  A Better Way to Freeze Bananas For Smoothies, Banana Bread, and More Don't toss out those overripe bananas! With a couple minutes of prep work, they can be transformed into frozen nuggets of gold, perfect for smoothies. Here's the best way to do it:Start with overripe, spotty bananas (they have much more flavor).Peel all of the bananas.Slice them into 1- to 2-inch chunks. (Smaller pieces are much easier on your blender; even a high-powered blender, like a Vitamix, will have trouble breaking down a whole banana.)Arrange them in a single layer on a parchment- (or wax-paper-) lined rimmed sheet pan.

What to Bake This Weekend : Blackout Chocolate Banana Bread . If you've ever had banana bread and thought it could be vastly improved with lots of

This blackout banana bread is so deeply rich and chocolatey… For this ultra dark chocolate banana bread , I got the opportunity to partner with HERSHEY’S Kitchens again It’s the same baking secret weapon employed in my Dark Chocolate Eclipse Cake, and it has the This extra dark and chocolatey banana bread was made especially for a friend who stayed with me a few weekends ago

Sold.

a piece of cake on a plate: Exhibit B: What it looks like when you're about to dive in.© Photo by Chelsie Craig Exhibit B: What it looks like when you're about to dive in.

Stock up: The Test Kitchen’s favorite cocoa powder and baking chocolate are Guittard. You can find the cocoa powder for $10 on Amazon and either buy a single baking bar on Jet ($3.61) or a pack of 4 on Amazon ($25) or at your local grocery.

Room-Temperature Butter: When We Say You Need It, We Mean It .
Why room-temperature butter is so important in baking, and how to warm the cold stuff up in a hurry.First things first: Why is room temperature butter important in the first place? Because butter has certain unique properties that distinguish it from other fats used for baking. It’s solid at room temperature, but unlike other saturated fats, it’s whippable—in other words, it’s capable of holding air. This is important in baking because during the “creaming” stage, in which butter and sugar are beaten together, the sharp edges of sugar crystals cut into the soft butter to create air pockets.

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