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Post Info TOPIC: The Krinks Chocolate chip banana bread recipe


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The Krinks Chocolate chip banana bread recipe
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I always buy the Chiquitas. That way I can flash a Chiquita smile!chiquita.png



-- Edited by Calvin on Saturday 22nd of August 2015 06:20:15 AM

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Dole/Chiquita same thing...banana ordinaire. I did the the unplugging
of my kitchen range for an hour plus in hopes that the computer brain
may reset itself as I had some unsatifactory outcomes from my
oven lately using the standard temps and times. Glad to report
that my dirty oven preformed to specs this time around as I pulled
2 perfect loaves of chocolate-chip banana bread from the oven with
that dark-brown top. Just a reminder...350 degree oven for 1hr 14mins.
I need to mention besides having some good eats around for a while...
baking this bread will fill your home with the most delicious smells...
"aroma-therapy" for hours. I mean you will be ready eat a few slices
before its even cool...which is permitted. I keep wanting to try this
recipe in a 9X9" pan as a "brownie". The "heel-slices" are crunchy-
kinda...and picking off the corners of the loaf can get out of control.
Thats the loaf you keep out for immediate consumption. The other
loaf goes into a deep freeze...unpicked on.

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Force Majeure

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Snippy had to start with a phresh bunck-0-bananas.

The other ones leaked out of their blackened peels. Snippy is not known for his large consumption of "unprocessed" bananas.

Now, it's just a waiting game.



-- Edited by Snippy on Sunday 23rd of August 2015 04:42:45 AM

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You have to plan ahead when making chocolate-chip banana
bread on purpose. Buy at the store whatever degree of
ripeness meets your next baking deadline whether it be 2-3
days or more. In a baking deadline pinch...look for "cut bananas"
at the store which are advanced in ripeness and real cheap.

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This is the day
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They're ready for picking, Krink.....

20150827_180517_001.jpg



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One Hour, 14 Minutes (Sammy Fone)
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20150828_192435-1.jpg



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One Hour, 14 Minutes (iPhone)
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IMG_0791 (2).jpg

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First Slice - Yum yum
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Iphone. Even broke out the Sunday go to meeting Cutco knife

IMG_0793.jpg

20150828_201441-1.jpg

Sammy phone (above and below)

Slathered with butter.... Thanks Krink!

20150828_201736-1.jpg



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Last, but not least....
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Snippy even used his 70 year old mercury calibration thermometer for old gas ovens to maintain the perfect temperature.....

20150828_204212_001-1-1.jpg



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RE: The Krinks Chocolate chip banana bread recipe
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Snippy wrote:

Snippy even used his 70 year old mercury calibration thermometer for old gas ovens to maintain the perfect temperature.....

20150828_204212_001-1-1.jpg


Looks ta be bout 210 degrees short....



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Always a smart ass in the crowd.

The first slice had already been devoured after waiting the requisite 45 minutes.

The digital oven maintained 350F with a setting of 345F.

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OK, Snippy is two days in -- and a loaf in the Tin Man's oven/breadbasket -- and one in the Phreezer.

Snippy was very careful in his measurements and recipe faithfulness. Mistake was not reserving some chips to add after "the final pour" into the mini-loaf pans. The chips ganged up on the bottom. That's not faithful to the Krink pictures.

Krrink gave permission in his recipe to use nuts. Snippy is a big-time walnut and black walnut enthusiast and his experience seems to always have been "banana nut" bread. One loaf got English walnuts, one loaf got black walnuts. Both turned out great. Snippy really oves black walnuts, so he is really glad to have them included.

The other thing that Krink included is that this is toasting bread. Snippy thinks it is better toasted than warm out of the oven. The sugary crust with some chocolate chip residue caramelizes during the toasting process into "just right". Slather on some of Mama's Special Rapeseed Artificially Colored Oleomargarine with a Spatula City Chinese plastic low melting temperature BHA saturated spatula and boy, howdeeee, you got some good eatin'!

As far as alcohol sopping properties, Snippy can't testify in that court.





-- Edited by Snippy on Tuesday 1st of September 2015 02:10:51 AM

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I'm glad the recipe was easy to translate and others can make
this "divine dessert" in their own kitchen...any time. You might
of wondered where I was the last few days. The GPNW was hit
by hurricane force winds Saturday afternoon and I lost power
for 18hrs. With no power around come dinner time...I had to use
my BBQ to cook dinner. That went suprisingly well. Then I started
thinking about "heating-up" my banana bread after a night of
drinking and smoking at 2AM. In my condition around a gas BBQ
at 2AM with the wind and rain blowing youd think I couldnt pull
it off..but I did. Wrapped 2-slices of B-bread in foil and tossed it
on the barbie with flames coming up through the grill. It came
out much better than I thought..very close to the toaster oven.



-- Edited by The Krink on Tuesday 1st of September 2015 02:55:47 AM

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