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Burning Journal -> Good Eats & Eatin' Joints -> The Krinks Chocolate chip banana bread recipe
Post Info TOPIC: The Krinks Chocolate chip banana bread recipe
The Krink


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The Krinks Chocolate chip banana bread recipe
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I always make 2-loaves of this recipe when I bake because

I go through a loaf a week and have a 2nd loaf in the freeze

so I aint making this dessert every week. I know for most of

you that the single-loaf recipe is what you can handle...but if

you are able to make do that single...twice you can make

2-loaves at a time. I mean if you turn your oven on for an

hour and 15" my as well pull 2-loaves from the oven than

one.

Attached is the original recipe that I made numerous modifications

on to where its my recipe now.

My changes on this recipe:

1/4 cup Safflola (Safflower oil)

1 1/2 cups of Unbleached/Unbromated white flour vs Gold Metal

1 cup of organic sugar...organic sugar is much easier to find today.

C&H offers it to consumers another is Morena pure cane sugar.

I never make the recipe with nuts and instead make it a full

cup of chocolate chips.

You could add a splash of vanilla to the recipe but is just fine

without as well as the orange peel.

So if you are making 2-loaves at once you get out 2-large mixing

bowls and one small mixing bowl. Peel 3 bananas and break into

inch chunks into the bowl. Do the same in the other bowl. Break

2-eggs into each bowl. Add a 1/4 cup of Saffola oil to each bowl.

Add vanillia if you have it. Use a potato masher to mash it into a

batter consistancy. In the small mixing bowl add 1 1/2 cups of

flour and 1-cup of sugar plus a tsp of baking soda and a 1/2 tsp

of salt and whisk to incorporate and dump onto your mashed

banana mixture and with a spatula (from Spatula City) and get

things mixing and then dump your cup of semi-sweet chocolate

chips and mix some more. Pour into your greased and flour

loaf pans into a pre-heated 350 degree oven for 1hr 14".

This bread needs to stay in the pan for 35-45 minutes after

you take it out of the oven to finish. After that...you can eat

this up quickly...thus need to get used to making 2-loaves

at once.



-- Edited by The Krink on Friday 7th of August 2015 01:36:37 AM

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Snippy


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Thanks, Krink.

Snippy has to re-up on the nanas and is traveling this weekend for The Haj, but will make it soon with Louana and bananas.

Seems like it wants some black walnuts in one loaf...

Is it OK to use a spatula that Snippy brought back from the Islets of Langerhans ?

Guess Snippy could hop onto the Antelope Freeway and look for Spatula City. (If Snippy lived there, he'd be home by now.)



-- Edited by Snippy on Friday 7th of August 2015 06:38:06 AM

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The Krink


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I've always liked banana bread from my youth. Little did I know
most banana bread came to be from bananas about to go in the
garbage and no one had the imagimation to add chocolate chips.
Just slap some butter on a cold slice of banana bread and eat it.
Well I made banana bread into a "gourmet dessert". Seriously
some resturant could have this on the dessert menu..2 thick slices
of chocolate-chip banana bread toasted/heated to the temp all
the chocalate chips become..goo and a pad of real butter that
melts right away. Then some Adams real peanutbutter slathered
and then a splash of oraganic maple syrup. Its the best dessert
ever "warm" as it incorporates so many favorites...chocolate, bananas,
peanutbutter, butter, maple syrup. Also need to mention eating
this delightful dessert "late"..has amazing abilities to absorb most of
the alcohol you drank tonight so you sleep well.

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The Krink


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When I mention "heating-up a coulple slices" I'm referring to the
basic kitchen counter "toaster-oven". Mine is a Black & Decker
that cost less than $25. Comes with an aluminum tray that I use
always. If you dont use the tray..the toasting banana bread can
fall apart using the rack and cause a fire or smoke atleast.
I crank the toasting timer to about 8-9 minutes and thats long
enough to melt the chocoalte chips and make the bread hot
enough to melt butter very quickly. Speaking of which...
its time for my midnight+2hrs snack.

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Cy Valley


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BurningJournaldotcom regulars are awaiting Snippy's report on his attempts to duplicate the classic recipe.

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The Krink


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Me too. I'm available to troubleshoot.

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Snippy


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Headed out looking for blueberries and Reese cups.

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The Krink


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The 2015 Bluberry harvest in my backyard yeilded all I can
stuff into into my refridgerator freezer which maybe 10lbs
worth. I had enough for me and every bird that visited the
bushes. Interesting to note...that every blueberry came to
be by a bee.

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The Krink


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I found a couple pictures of how this banana bread should look
like coming out of the oven. The top should be browned. Like
I say after you pull the loaves from the oven you need to leave
the bread in the pan for another 45" or so or until you feel the
pan its "just warm" and then you dump it out of the pan and let
them cool even further. Storage... I use gallon zip-lock bags.
If your kitchen is a warm place I suggest storing you BB bread
in the fridge where it be good for a month or until eaten up.
Stores very well in the freezer. Interesting I made banana bread
today (cuz I had to) and come to the realization I need a new
kitchen stove. The CPU must going out on it as oven temps
are becoming more inconsistant to the point where I had to
bake the BB bread another 15 minutes and still not sure what
I got. Same with a roasted chicken a while back that came
up a bit undercooked with the time and temperature.
Venus in retrograde...time to buy a new kitchen stove.



-- Edited by The Krink on Wednesday 12th of August 2015 01:10:39 AM

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mntman


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Might just be the oven temperature sensor Krink.. I would go to the

dealer or look up the make and model and check online for availability

and price.. You might just save alot of money that can be used for

something else....



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Snippy


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A test thermometer is another good place to start.

Remember the old oven temp knobs that you could adjust to true on the back side of them?

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Buckethead


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I like Banana bread however I'm allergic to nuts...except peanuts. Very strange.

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The Krink


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mntman wrote:

Might just be the oven temperature sensor Krink.. I would go to the

dealer or look up the make and model and check online for availability

and price.. You might just save alot of money that can be used for

something else....

 Looking through the manual...it seems maybe just unplugging it from

the wall for a couple hours and plugging it back-in again could reset

what the stove's electronics have left. This stove has a million miles

on it of which I was at the helm. I know venus is retrograde

but this is not a "just shopping to buy something" but where your

old stove is just wore out and time to get a new one.  Kitchen Ranges

fall into the category of a major purchase as your going to spend

$600 for new one. Think I'm going to test the Venus Retrograde waters

and buy a new kitchen stove...atleast what I'm thinking...but that

requires driving into Everett. Let you know what happens next.



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The Krink


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Buckethead wrote:

I like Banana bread however I'm allergic to nuts...except peanuts. Very strange.

 I like the banana-bread/chocolate combination. There all kinds of nuts you can add

to this recipe and I omit them because "they wont make the the bbread better"

plus walnuts or any other nut may cost you $5 a bag and extra cost . So

Buckethead is OK on peanutbutter...try it smeared on a slice of chocolate-

chip banana bread and a drizzle of real maple syrup.

Have to go now...to do the above.



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The Krink


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I'll be making chocolate-chip banana bread Saturday Aug 22
and I took some pix of the bananas I'll be using...notice all
the brown spots...these will be perfect.



-- Edited by The Krink on Saturday 22nd of August 2015 02:36:14 AM

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