Best Banana Chocolate Chip Bread Recipe Yummly Recipes

BANANA CHOCOLATE CHIP BREAD PUDDING RECIPE | YUMMLY

Steps:

• Preheat the oven to 350°F.
• Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
• Cut the bread into 1-inch cubes. Slice one of the bananas into 1/4-inch thick coins and set aside.
• In a large mixing bowl, thoroughly mash the remaining unsliced banana. Add the eggs, half-and-half, brown sugar, granulated sugar, butter, vanilla extract, cinnamon, and salt, and whisk until combined. Add the bread cubes, sliced banana, and chocolate chips to the bowl. Fold together with a rubber spatula until the bread is thoroughly coated.
• Transfer the mixture to the prepared baking dish and use a spatula to smooth it into an even layer. Cover the dish with aluminum foil.
• Bake the bread pudding on middle rack of oven for 30 minutes.
• Remove the foil and continue baking until bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
• Check to see that bread pudding is done. Remove from oven or add time as needed.
• If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.

BANANA CHOCOLATE CHIP BREAD RECIPE | YUMMLY

Steps:

• Preheat the oven to 350°F.
• Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
• Place the mashed bananas, canola oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
• Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
• Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
• Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
• Check to see that bread is done. Remove from oven or add time as needed.
• Allow the bread to rest in the pan for 10 minutes, then release from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.