Bananas and chocolate are sweet in taste | News, sports, work

Bananas are a versatile fruit that can be eaten straight from the bunch or used in many recipes. Despite being characterized as the first “great food” According to the American Medical Association in the early 20th century, some people avoided bananas. Some claim that bananas cause people to gain weight or develop constipation, but many medical organizations point to the nutritional benefits of bananas, which include potassium, magnesium, vitamin B6, fiber and manganese.

The taste of the banana starts off as slightly sweet and gets sweeter as it ripens. Very ripe bananas, or those with brown, mottled skins, do not need to be thrown away. They are perfect complements to baked goods, especially banana bread. Before you throw out the brown bananas, consider this recipe “Chocolate Banana Bread” courtesy of Jenna Barnard and the Butternut Bakery Blog.

Chocolate Chip Banana Bread

1 loaf

11⁄2 cups ripe and mashed banana (3 to 4 medium bananas), measured

1⁄2 cup packed light brown sugar

1⁄2 cup granulated sugar

1⁄2 cup unsalted butter, melted

2 large eggs

1 teaspoon of vanilla extract

1⁄2 cup 2% Greek yogurt (sour cream works too)

11⁄3 cups all-purpose flour

1 teaspoon of baking soda

1⁄2 teaspoon salt

3⁄4 cup mini chocolate chips plus a handful more for sprinkling on top

Preheat oven to 325 degrees Fahrenheit and grease and line a 9×5 loaf pan with parchment paper.

Whisk together the flour, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together the melted butter and sugars until you have a paste-like consistency. This may take a minute or two of vigorous whisking. You can use a whisk or an electric mixer with a paddle attachment.

Add the mashed bananas, followed by the eggs, yogurt and vanilla.

Once all your wet ingredients are mixed, stir in your dry ingredients. Then stir in the chocolate chips.

Pour the batter into the prepared pan and spread evenly. If you like, sprinkle more chocolate chips on top.

Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out with a few moist crumbs attached. Allow to cool completely before removing from the pan. Store at room temperature in an airtight container.

Today’s breaking news and more in your inbox

Leave a Comment