Let's stick with the banana and chia seed theme, shall we? My normal go-to option when there are about-to-be-too-ripe bananas around is to bake up a loaf of banana bread. I've always been a fan of quick breads -- particularly given their "quick" nature. I'm still intimidated by yeast breads and all that waiting around and kneading that they require. I'd much rather dump all the ingredients together, give it a whirl in the mixer, and call it a day. (Okay, so it isn't quite that easy, but you get the picture.) And what's better than banana bread? Banana bread with chocolate chips embedded in it, that's what. Now, if only I could curb D of his habit of eating this bread in 3"-wide slabs, so that it could last longer in the house!
Banana Chia Chocolate Chip Bread (printer-friendly version)
makes 1 large loaf
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 cup mashed banana (two ripe bananas)
1/3 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and chia seeds.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week.
makes 1 large loaf
1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup unbleached all-purpose flour1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 cup mashed banana (two ripe bananas)
1/3 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and chia seeds.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week.
I love chia seeds! I add them to everything. Muffins, granola, oatmeal, shakes. I make pudding with them, too.
ReplyDeleteOh my!! This looks soooo good!! I have to have to HAVE TO make this!! YUMMY!!
ReplyDelete