Wednesday, November 23, 2016

Crumble Top Chocolate Chip Banana Bread


If you’ve ever had an urge to try and bake something, a quick bread is a great place to start. Somewhere between a muffin, a cake, and bread, it’s a delightful breakfast, brunch, or tea party item that feeds many and makes a welcome gift.

Take this banana bread.

This bread is quick and combines two things I love: chocolate and nuts, with two things I generally have to force myself to eat: whole grains and bananas. The result is a moist, flavorful bread with a crunchy crumbly top that fulfills any chocolate fix while getting some nice whole grains and fruit in the process.

Try it out!

If you love it as much as I do, you can bake a few, wrap em in plastic wrap, tape on some ribbon, and keep them in the freezer for extra holiday gifts.

Here’s How You Do It

Difficulty Level: Medium - Easy
Prep  Time: 15 Minutes
Bake Time: 75 Minutes (1 hour and 15 Minutes)

Yields One Loaf Serving about 4 to 6

Ingredients

3 Very or Overripe Bananas, Peeled and Mashed – This bread is a great way to use any bananas with too many brown spots for you to eat as is. Mash them into a paste using either a fork or your trusty potato masher until there are little-to-no lumps.

¾ Cup Brown Sugar

2 Large Eggs

¾ Cup Canola Oil – Vegetable Oil, Crisco, or Sunflower Oil would work too.

½ Teaspoon of Ground Cinnamon

½ Teaspoon of Salt

1 Cup of All Purpose Flour

1 Cup of Oats – Plain instant Oatmeal works too.

½ Cup Whole Wheat Flour

½ Cup Whole Milk – I prefer whole milk for baking, but if you’re calorie conscious or want to make it nondairy, use water or skim milk

½ Teaspoon of Baking Soda

1 Teaspoon of Baking Powder

¼ Teaspoon Vanilla Extract

1 Cup Crushed Walnuts – Optional

¾ Cup Semi-Sweet Chocolate Chips

FOR THE CRUMBLE TOP

4 Tablespoons of Softened Butter

4 Tablespoons of Brown Sugar

5 Tablespoons of Oats

3 Tablespoons of Whole Wheat Flour

¼ Teaspoon of Salt

¼ Teaspoon of Cinnamon

Equipment

1 Large Mixing Bowl

Measuring Cups and Spoons

1 Loaf Pan – You can get decent ones in the dollar store for a couple of bucks, or a pack of disposable ones in the grocery store for the same price

1 Baking Sheet

Butter or Cooking Spray

Parchment Paper – This is a non-stick paper commonly used in baking. A pack of sheets is available at dollar stores for about a buck fifty

1 Regular Bowl

1 Regular Fork

1 Rubber Spatula

1 Kitchen Timer – Feel free to use your phone for this.

1 Potato Masher or Other fork – For mashing your bananas

In a regular bowl, mash together the ingredients for the crumble topping with a fork until it’s all combined and taken on the texture of clumpy wet sand.

Pop the bowl in the freezer while you get your bread ready.

Preheat the oven to 350 oF.

Line the bottom of your loaf pan with parchment paper and grease the paper and the inside of the pan not covered with it.

In your mixing bowl, combine the mashed bananas, eggs, sugar, cinnamon, oil, and vanilla. Give it all a stir until well combined.

Add the all-purpose and whole wheat flour, the oats, baking powder, baking soda, and salt. Stir it all until slightly moistened.

Add the milk and stir JUST until it looks like a cohesive batter.

Gently stir in the chocolate chips and nuts.

Pour the batter into your prepared pan and take the crumble topping out of the freezer.

Sprinkle it over the top of batter.

Put the baking sheet in the oven and put the loaf pan on top of it. The bread shouldn’t overflow, but this is a good way to avoid any drips.

Bake for an hour and 15 minutes or until a skewer inserted into the thickest part comes out clean.

Cool in the pan and enjoy!

-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

Trolls will be unceremoniously deleted and dismissed.




  

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