CHOCOLATE CHIP BANANA BREAD: Go Bananas!

Today is Banana Bread Day! Who doesn't love a big slice of banana bread? Add chocolate chips, and you'll be in heaven! I love this old postcard. Good banana bread is all about ripe bananas.

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, but mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 -half and half and 1/2 -two percent. I actually prefer buttermilk, but use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it. I did think about olive oil, but opted for butter! French butter vs. domestic in baking? I think regular butter works better. I know, that may be a surprise, but French butter has more fat and changes the banana bread, so I save my French butter for buttering the bread after it's baked. As always, I add chocolate chips. Oh, and this is a one bowl recipe! How easy is that?


CHOCOLATE CHIP BANANA BREAD
Makes 1 loaf--easily doubled!

Ingredients

1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup chopped nuts (I used walnuts)
1/2 cup + chocolate chips

Directions

Preheat oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over sides. Spray inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)

Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
Add eggs and whisk until combined and mixture is smooth.
Whisk milk and vanilla into batter.
Peel bananas and add to bowl. Using fork, mash them into batter. Leave bananas as chunky or as smooth as you prefer.
Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
Fold in nuts and chocolate chips.
Pour batter into prepared loaf pan. Smooth top of batter.
Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
Cool in pan on rack for 10 minutes.
Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

DOUBLE CHOCOLATE BANANA BREAD: National Banana Lovers Day

Today is National Banana Lovers Day, so"Go Bananas" and whip of this Double Chocolate Banana Bread to celebrate! This is an easy recipe adapted from Hershey's Kitchens and one of my go-to recipes. As always, use the very best chocolate and cocoa for the best flavor.

DOUBLE CHOCOLATE BANANA BREAD

Ingredients 
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 1/2 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup sour cream
1 cup all purpose flour
1/2 cup Dutch Process Cocoa
1 tsp baking soda
1/4 tsp salt
1 cup Dark Chocolate Chips or Dark Chocolate Chopped, divided

Directions 
Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
In large bowl, add softened butter, brown sugar, and white sugar and beat until combined. Add egg, vanilla, bananas, and sour cream and continue to beat until mixture is smooth.
In separate bowl sift together flour, cocoa powder, salt, and baking soda. Add flour mixture to banana mixture and stir until well combined. Mix in half of dark chocolate chips or chopped chocolate. Pour batter into prepared loaf pan and evenly sprinkle remaining dark chocolate chips over loaf.
Bake for 65–70 minutes or until toothpick inserted comes out clean.
NOTE: you might get a bit of chocolate on your toothpick; make sure you insert the toothpick where there are no chocolate chips.
Remove loaf pan from oven and let cool completely. Run knife around the edges of the bread and invert onto cutting board. 

 

BANANA DAY: Banana Bread, Chiquita Banana, Carmen Miranda, and More!

Today is National Banana Day! I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun! Lots of memorabilia.

So in honor of Carmen Miranda and to celebrate National Banana Day, I'm reposting two recipes for Banana Bread from Chiquita Bananas. I added chocolate chips to both of the following recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to see the video of Carmen Miranda in the "Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Chocolate chips
1 cup unsalted Butter, soft
2 whole Eggs
1 tsp pure Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9 x 5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chips

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup chocolate chips

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chocolate chips.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

Cartoon of the Day: Banana Bread

 

GO BANANAS: CHOCOLATE CHIP BANANA BREAD

Today is Banana Bread Day! Who doesn't love a big slice of banana bread? Add chocolate chips, and you'll be in heaven! I love this old postcard. Good banana bread is all about ripe bananas.

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, but mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 -half and half and 1/2 -two percent. I actually prefer buttermilk, but use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it. I did think about olive oil, but opted for butter! French butter vs. domestic in baking? I think regular butter works better. I know, that may be a surprise. But French butter has more fat and changes the banana bread, so I save my French butter for buttering the bread after it's baked. As always, I added chocolate chips. Oh, and this is a one bowl recipe! How easy is that?


CHOCOLATE CHIP BANANA BREAD
Makes 1 loaf--easily doubled!

Ingredients
1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup chopped nuts (I used walnuts)
1/2 cup + chocolate chips

Directions
Preheat oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over sides. Spray inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)

Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
Add eggs and whisk until combined and mixture is smooth.
Whisk milk and vanilla into batter.
Peel bananas and add to bowl. Using fork, mash them into batter. Leave bananas as chunky or as smooth as you prefer.
Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
Fold in nuts and chocolate chips.
Pour batter into prepared loaf pan. Smooth top of batter.
Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
Cool in pan on rack for 10 minutes.
Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

DOUBLE CHOCOLATE BANANA BREAD: National Banana Day!

Today is National Banana Day. Here's an easy recipe adapted from Hershey's Kitchens for Double Chocolate Banana Bread . This is one of my go-to recipes for quick bread. As always, use the very best chocolate and cocoa for the best flavor.

DOUBLE CHOCOLATE BANANA BREAD

Ingredients 
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 1/2 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup sour cream
1 cup all purpose flour
1/2 cup Dutch Process Cocoa
1 tsp baking soda
1/4 tsp salt
1 cup Dark Chocolate Chips or Dark Chocolate Chopped, divided

Directions 
Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
In large bowl, add softened butter, brown sugar, and white sugar and beat until combined. Add egg, vanilla, bananas, and sour cream and continue to beat until mixture is smooth.
In separate bowl sift together flour, cocoa powder, salt, and baking soda. Add flour mixture to banana mixture and stir until well combined. Mix in half of dark chocolate chips or chopped chocolate. Pour batter into prepared loaf pan and evenly sprinkle remaining dark chocolate chips over loaf.
Bake for 65–70 minutes or until toothpick inserted comes out clean.
NOTE: you might get a bit of chocolate on your toothpick; make sure you insert the toothpick where there are no chocolate chips.
Remove loaf pan from oven and let cool completely. Run knife around the edges of the bread and invert onto cutting board. 

 

CHOCOLATE CHIP BANANA BREAD: National Banana Bread Day!

Today is Banana Bread Day! Who doesn't love a great slice of banana bread? Add chocolate chips, and you'll be in heaven! I love this old postcard. Good banana bread is all about ripe bananas.

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, but mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 -half and half and 1/2 -two percent. I actually prefer buttermilk, but use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it, but my canola oil was a bit rank, so I threw it out. I did think about olive oil, but opted for French butter! As always, I added chocolate chips. Oh, and this is a one bowl recipe! How easy is that?


CHOCOLATE CHIP BANANA BREAD
Makes 1 loaf--easily doubled!

Ingredients
1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup chopped nuts (I used walnuts)
1/2 cup + chocolate chips

Directions
Preheat oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over sides. Spray inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)

Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
Add eggs and whisk until combined and mixture is smooth.
Whisk milk and vanilla into batter.
Peel bananas and add to bowl. Using fork, mash them into batter. Leave bananas as chunky or as smooth as you prefer.
Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
Fold in nuts and chocolate chips.
Pour batter into prepared loaf pan. Smooth top of batter.
Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
Cool in pan on rack for 10 minutes.
Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

GO BANANAS! CHOCOLATE CHIP BANANA BREAD, CARMEN MIRANDA, and CHIQUITA BANANA for National Banana Bread Day!

 

It's been a long year for Banana Bread. How many have you made during the Pandemic? How many different recipes? Well here are two more. One is Gluten-Free. 

I've always loved Chiquita Banana, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda. I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Loved the memorabilia.

So in honor of Carmen Miranda and to celebrate today's food holiday, National Banana Bread Day, I'm posting two recipes for Banana Bread. They are both from Chiquita Bananas. I added chocolate chips to both of the recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to watch the video of Carmen Miranda in the "Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Chocolate chips
1 cup unsalted Butter, soft
2 whole Eggs
1 tsp Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9 x 5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chips

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup chocolate chips

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chocolate chips.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

PEELABANANA: CHOCOLATE CHIP BANANA BREAD for Santa: Retro Ad & Recipe

O.K. I know Bananas don't jump to mind when you think Santa and Christmas, but the United Fruit Company thought it should. Check out this cool Retro 1967 Ad from the United Fruit Company. There's a recipe for Banana Quick Bread on the ad, but I am posting my favorite Banana Bread recipe--with Chocolate Chips, of course. Santa can use the extra energy from the chocolate. Want to be festive? Double the recipe and bake it in a holiday bundt pan.

PEELABANANA: CHOCOLATE CHIP BANANA BREAD

Ingredients
2 eggs lightly beaten
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4-5 ounces dark chocolate chips

Directions
Heat oven to 350ºF. Stir eggs, bananas, oil, and milk until blended. Add flour, sugar, baking powder, and salt; stir until just moistened. Stir in chocolate chunks.
Pour into greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cook in pan 10 minutes. Remove from pan to cool on wire rack.

CHOCOLATE CHIP BANANA BREAD: National Banana Bread Day

Today is Banana Bread Day! Who doesn't love a great slice of banana bread? Add chocolate chips, and I'm in heaven! Love this old postcard. Good banana bread is all about ripe bananas.

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, but mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 -half and half and 1/2 -two percent. I actually prefer buttermilk, but use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it, but my canola oil was a bit rank, so I threw it out. I did think about olive oil, but opted for Vermont butter! As always, I added chocolate chips. Oh, and this is a one bowl recipe! How easy is that!!!


CHOCOLATE CHIP BANANA BREAD
Makes 1 loaf--easily doubled!

Ingredients
1/2 cup unsalted butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup chopped nuts (I used walnuts)
1/2 cup + chocolate chips

Directions
Preheat oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over sides. Spray inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)

Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
Add eggs and whisk until combined and mixture is smooth.
Whisk milk and vanilla into batter.
Peel bananas and add to bowl. Using fork, mash them into batter. Leave bananas as chunky or as smooth as you prefer.
Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
Fold in nuts and chocolate chips.
Pour batter into prepared loaf pan. Smooth top of batter.
Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
Cool in pan on rack for 10 minutes.
Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

BANANA LOVERS DAY: Chiquita Banana, Banana Bread Recipes, Carmen Miranda & More!

I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun! Loved the memorabilia.

So in honor of Carmen Miranda and to celebrate yesterday's food holiday, National Banana Lovers Day, I'm reposting two recipes for Banana Bread. These are from Chiquita Bananas. I added chocolate chips to both of the following recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to see the video of Carmen Miranda in the "Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Chocolate chips
1 cup unsalted Butter, soft
2 whole Eggs
1 tsp Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9 x 5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chips

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup chocolate chips

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chocolate chips.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

CHOCOLATE BANANA BREAD: National Banana Bread Day

Today is National Banana Bread Day! I adore Chocolate and Bananas, so any recipe with these ingredients works for me. This is an easy delicious recipe for Chocolate Banana Bread. Since this recipe is from Godiva, I suggest using Godiva Dark Chocolate.

CHOCOLATE BANANA BREAD

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup alkalized unsweetened cocoa powder
1/2 cup unsalted butter, softened
Pinch of salt
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup sour cream
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

Directions
Preheat oven to 350°F. Butter bottom and sides of 9x5x3-inch loaf pan.
In medium bowl, sift together flour, baking soda, salt, and cocoa powder.
Beat butter and sugar in mixing bowl 2 minutes or until light, using electric mixer at medium-high speed. Beat in eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Add bananas and vanilla extract at low speed, mixing until combined.
Add flour mixture alternately with sour cream. Add chopped chocolate and blend just for a few seconds.
Scrape batter into prepared pan and smooth top. Bake 55-60 minutes or until toothpick inserted in center of bread comes out clean.
Cool in pan set on wire rack for 15 minutes. Remove from pan and cool completely on rack.

NUTELLA SWIRL BANANA BREAD: World Nutella Day!

Today is World Nutella Day! Nutella is a hazelnut chocolate spread that is praised the world over. In January, Nutella riots broke out in Intermarche supermarkets across France when the supermarket chain discounted Nutella by 70%. Police were called when people began fighting and pushing one another. All of the supermarket stock was snapped up with 15 minutes with several customers injured. This is hopefully an anomoly, but it's true that Nutella is a world phenomena.

The history of Nutella:
About 400 million kilos of Nutella are consumed in 175 countries around the world. Pietro Ferrero invented  Nutella after WWII. When Pietro had his vision, the Piedmont region of Italy, and its capital Turin, was already famed for its chocolate industry. It was the birthplace of Gianduja, a creamy combination of chocolate and hazelnuts. But only the rich could think of buying it.
Chocolate was very expensive, and the common people could not afford it. So in 1946 Pietro Ferrero launched Giandujot, or Pasta Gianduja. Produced as loaves wrapped in aluminium foil, it was a sort of solidified Nutella that had to be cut with a knife. The first spreadable version - Supercrema - came a few years later. Spreadability meant that a small amount went a long way, helping to break down the perception that chocolate was only for very special occasions and celebrations like Christmas and Easter. It could also be eaten with bread, which formed a big part of the diet at the time. People who never ate chocolate got the Supercrema habit. But it was Pietro's son, Michele Ferrero, who turned it into Nutella, relaunching it with its now famously secret recipe and iconic glass jar. Nutella was born in 1964. and it was not just an Italian success but a European success.

What goes into Nutella?

• 97 hazelnuts in each 750g jar
• Ingredients: Sugar, palm oil (non-hydrogenated), hazelnuts, low-fat cocoa, skimmed-milk powder, whey powder, emulsifier (soya lecithin), vanillin
• Produced in 11 factories located in Italy, France, Germany, Poland, Russia, Turkey, Brazil, Canada, Mexico and Australia

If you search the Internet today you will find hundreds of recipes honoring World Nutella Day! I post several Nutella recipes every year, but for today's holiday, I'm posting an easy recipe for Nutella Swirl Banana Bread! Wow!

NUTELLA SWIRL BANANA BREAD

Ingredients 
3 large ripe bananas, mashed
1/4 cup vegetable oil
2 Eggs, lightly beaten
1 cup sugar
1/1/2 cups Flour
1/2 tsp Kosher salt
1 tsp baking soda
1/2 cup Nutella

Directions
Preheat Oven to 350. Spray 8 1/2 x 4 1/2 inch loaf pan with cooking spray & dust with flour.
Peel and mash bananas.
Combine sugar, flour, baking soda, and salt in large bowl.
Add oil, eggs, and banana and mix well.
Pour half mixture into separate bowl. Combine with 1/2 cup Nutella and mix. (If necessary, soften in microwave safe bowl for 10 to 15 seconds to make it easier to pour)
Alternate batters in prepared loaf pan. Swirl batters with knife (not too much)
Bake at 350º for 55-65 minutes or until toothpick comes out clean.
Cool in pans for 15 minutes before inverting on rack.

Peelabanana for Santa: Chocolate Chunk Banana Bread

O.K. I know Bananas don't jump to mind when you think Santa and Christmas, but the United Fruit Company thought you should. Check out this cool Retro 1967 Ad from the United Fruit Company. There's a recipe for Banana Quick Bread on the ad, but I am posting my favorite Banana Bread recipe--with Chocolate Chunks, of course. Santa can use the extra energy from the chocolate. Want to be festive? Double the recipe and bake it in a holiday bundt pan.

PEELABANANA: CHOCOLATE CHUNK BANANA BREAD

Ingredients
2 eggs lightly beaten
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4-5 ounces dark chocolate (70-85% cacoa) very coarsely chopped (you can always substitute chocolate chips)

Directions
Heat oven to 350ºF. Stir eggs, bananas, oil, and milk until blended. Add flour, sugar, baking powder, and salt; stir until just moistened. Stir in chocolate chunks.
Pour into greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cook in pan 10 minutes. Remove from pan to cool on wire rack.

Chiquita Banana, Carmen Miranda, & Chocolate Chip Banana Bread

I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of Carmen Miranda and for National Banana Brad Day, I'm reposting two  recipes for Banana Bread. These are from Chiquita Bananas. I added chocolate chips to both of the following recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to Carmen Miranda in the" Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Chocolate chips
1 cup unsalted Butter, soft
2 whole Eggs
1 tsp Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chips

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup chocolate chips

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chocolate chips.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

Chiquita Banana, Carmen Miranda, & Chocolate Chip Banana Bread

I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of Carmen Miranda and for National Banana Lovers Day, here are two  recipes for Banana Bread. These are from Chiquita Bananas. I added chocolate chunks to both of the following recipes because I love chocolate and bananas. You can also add nuts. The second recipe is gluten free! Be sure to scroll down to Carmen Miranda in the" Tutti Frutti Hat" Here's the 1950s "Chiquita Banana" song!

THE CHIQUITA BANANA SONG

Best Chiquita Banana Bread

adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Dark Chocolate, chopped (or chocolate chips)
1 cup Unsalted butter, soft
2 whole Eggs
1 tsp Madegascar Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Instructions
Preheat oven to 350 degrees F. Grease large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chopped Chocolate (or chocolate chips).
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Gluten Free Banana Bread 

with Chocolate Chunks

adapted from Chiquita Banana Bread, recipe idea Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp. Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup dark chocolate, chopped into chunks

Instructions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chopped chocolate.
Pour batter into a greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

Chocolate Chip Banana Bread: Banana Bread Day

Cartoon of the Day: Banana Bread

Today is Banana Bread Day! Who doesn't love a great slice of banana bread? Add chocolate chips, and I'm in heaven! Love this old postcard. Good banana bread is all about ripe bananas.

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, and mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 -half and half and 1/2 -two percent. I actually prefer buttermilk, but use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it, but my canola oil was a bit rank, so I threw it out. I did think about olive oil, but opted for Vermont butter! As always, I added chocolate chips. Oh, and this is a one bowl recipe! How easy is that!!!


CHOCOLATE CHIP BANANA BREAD
Makes 1 loaf--easily doubled!

Ingredients
1/2 cup sweet butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp Madagascar vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts (I use walnuts)
1/2 cup+ chocolate chips

Directions
Preheat oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over the sides. Spray inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)

Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
Add eggs and whisk until combined and mixture is smooth.
Whisk milk and vanilla into batter.
Peel bananas and add to bowl. Using fork, mash them into batter. Leave bananas as chunky or as smooth as you prefer.
Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
Fold in nuts and chocolate chips.
Pour batter into prepared loaf pan. Smooth top of batter.
Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
Cool in pan on rack for 10 minutes.
Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

CHOCOLATE CHUNK BANANA BREAD: Chiquita Banana, Carmen Miranda & More

Today is National Banana Bread Day! I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita--and Carmen Miranda. I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of the day, here are two recipes for Banana Bread adapted from Chiquita Bananas. Just add them to the other recipes I've posted in the past and let me know which one you like best. I added chocolate chunks to both of the following recipes because I love chocolate and bananas. You can also add nuts.  The second recipe is Gluten-free!

Be sure to skim down to Carmen Miranda in the "Tutti Frutti Hat." Here's the 1950s "Chiquita Banana" song!

 

1. Chiquita Chocolate Chunk Banana Bread  
adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Dark Chocolate, chopped
1 cup sweet butter, room temp
2 whole Eggs
1 tsp Madegascar Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Directions
Preheat oven to 350 degrees F. Grease large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chopped Chocolate.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

2. Gluten Free Banana Bread with Chocolate Chunks

adapted from Chiquita Banana Bread recipe idea by Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp. Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup dark chocolate, chopped into chunks

Directions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chopped chocolate.
Pour batter into greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island

Banana Bread with Chocolate Chunks

I have several recipes for Banana Bread, and every time I make banana bread, I change it up a bit. It usually depends on what's in the pantry, and mostly it doesn't matter. Two musts: baking soda and over ripe bananas--black and squishy, if possible!

The other day I was out of whole milk, so I used 1/2 half and half and 1/2 two percent. I actually prefer buttermilk, but you use what you have. Oil or butter? Well, I used butter this last time, but oil works just as well, and I think I might even prefer it, but my canola oil was a bit rank, so I threw it out. I did think about olive oil, but opted for Irish butter! As always, I added chocolate chunks. Oh, and this is a one bowl recipe! How easy is that!!!


BANANA BREAD WITH CHOCOLATE CHUNKS
Makes 1 loaf--easily doubled!

Ingredients
1/2 cup sweet butter, melted
1 cup sugar
2 large eggs
3 medium-sized bananas (I used 4 smaller ones), very ripe
1/4 cup milk
1 tsp Madagascar vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts
1/2 dark chocolate, chopped

Directions
Preheat  oven to 350°F. Line 8 x 5 loaf pan with parchment, letting excess hang over the sides. Spray  inside with nonstick cooking spray. (this last time I buttered the pan and then used some flour)
1. Whisk together melted butter and sugar in mixing bowl until combined. (If you cream the sugar and butter, you'll have a more cake-like banana bread--always a choice!)
2. Add eggs and whisk until combined and mixture is smooth.
3. Whisk milk and vanilla into batter.
4. Peel bananas and add to bowl. Using a fork, mash them into the batter. Leave bananas as chunky or as smooth as you prefer.
5. Add flour, baking soda, and salt to bowl. Switch to spatula and stir until ingredients are just barely combined and no more dry flour is visible. (Don't overstir)
6. Fold in nuts and chocolate.
7. Pour batter into prepared loaf pan. Smooth top of batter.
8. Bake 55 to 65 minutes: Bake until top of banana bread is dark brown with some yellow insides showing (there's usually a crack down the top) and toothpick inserted into middle comes out clean. Baking time varies, so start checking around 50 minutes or so.
9. Cool in pan on rack for 10 minutes.
10. Lift loaf out of pan and set on cooling rack to cool for another 10 minutes before slicing.

CHOCOLATE CHUNK BANANA BREAD: Chiquita Banana, Carmen Miranda & More!

Another year, another National Banana Bread Day! I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita--and Carmen Miranda.  I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of the day, here are two more recipes for Banana Bread adapted from Chiquita Bananas. Just add them to the other recipes I've posted in the past and let me know which one you like best. I added chocolate chunks to both of the following recipes because I love chocolate and bananas. You can also add nuts.  The second recipe is Gluten-free!

Be sure to skim down to Carmen Miranda in the "Tutti Frutti Hat." Here's the 1950s "Chiquita Banana" song!

 

1. Chiquita Chocolate Chunk Banana Bread  
adapted from Chiquita Bananas

Ingredients
4 whole Chiquita Bananas
1 cup All-purpose flour
1 cup Unprocessed wheat bran
1 1/2 tsp Baking soda
1/2 cup Sugar
1/2 cup Brown sugar
3/4 cup Dark Chocolate, chopped
1 cup sweet butter, room temp
2 whole Eggs
1 tsp Madegascar Vanilla extract
1/2 cup Walnuts
1 Tbsp Local Honey

Directions
Preheat oven to 350 degrees F. Grease a large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chopped Chocolate.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

2. Gluten Free Banana Bread with Chocolate Chunks

adapted from Chiquita Banana Bread recipe idea by Alisa Bennett

Ingredients
3 large Chiquita bananas
3 large Eggs
1/4 cup Coconut oil (melted)
1 Tbsp. Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
1/4 tsp Salt
1/2 cup chopped Walnuts
1/2 cup dark chocolate, chopped into chunks

Directions
Puree egg, oil, vanilla, and bananas in blender.
In separate bowl, blend dry ingredients.
Add banana and egg mixture to dry ingredients and mix well.
Fold in chopped walnuts and chopped chocolate.
Pour batter into greased loaf pan and bake at 350 degrees F for 50-55 minutes.

"THE LADY IN THE TUTTI-FRUTTI HAT" from Busby Berkeley's Welcome to Banana Island