Are you in the mood for something sweet and indulgent, but don’t want to spend hours in the kitchen? Look no further! This 3 ingredient chocolate banana bread recipe is the perfect solution for your cravings. Not only is it incredibly easy to make, but it also requires just a few simple ingredients that you probably already have on hand. And with its rich chocolate flavor and soft, moist texture, this bread is sure to become a new favorite in your household.
So why wait? Preheat your oven and gather your ingredients, because this chocolate banana bread is ready to be baked and devoured in no time. Whether you serve it as a special breakfast treat, a mid-day snack, or a decadent dessert, this bread is sure to satisfy your sweet tooth and bring a smile to your face. Happy baking!
This 3 Ingredient Chocolate Banana Bread cake is amazingly delicious. There is a slight cheat in this recipe and that is that i used a boxed cake mix. I know before you all go crazy on me, let me defend myself.
I have only so many hours in my day and there are days when I want my children to have a fresh baked cake but I don’t have the ability to turn all Martha Stewart on them. That is when this Martha Stewart goes to the store. If you don’t want to use a box cake then go ahead and add your own recipe.
Spray 2 loaf pans with cooking spray. Fill each with half the batter.
Place in oven and bake for about 40 minutes, or until the tester comes out clean.
Then eat and enjoy!!
When I was little, I would stay at my Grandad’s house and we would make banana bread together. He always had ripe bananas ready to use, just so we could make this special treat together.
It was always such a fun time, mixing the ingredients and then watching the bread bake in the oven. The smell of fresh banana bread would fill the house and I would wait to take my first bite.
Even now, whenever I smell banana bread baking, it takes me back to those happy times with my Grandad.
Brown bananas are often left to rot on the kitchen counter, but did you know that they can be transformed into delicious and nutritious treats? These overripe bananas may not be ideal for eating on their own, but they are perfect for baking and cooking. Here are ten ways to use brown bananas in the kitchen:
Banana bread: This classic recipe is a great way to use up brown bananas. Mash the bananas and mix them with flour, sugar, eggs, and butter. Bake in the oven for an hour and enjoy a delicious loaf of banana bread.
Smoothies: Brown bananas are a great addition to smoothies. Simply blend them with milk, yogurt, and other fruits for a healthy and delicious drink.
Pancakes: Add mashed brown bananas to your pancake batter for a tasty twist on a breakfast favorite.
Muffins: Brown bananas can also be used in muffins. Mix them with flour, sugar, eggs, and butter, and bake in the oven for a delicious and easy breakfast or snack.
Ice cream: Use brown bananas to make a creamy and healthy ice cream. Freeze sliced bananas and blend them in a food processor with a splash of milk and vanilla extract.
Oatmeal: Add mashed brown bananas to your morning oatmeal for a sweet and filling breakfast.
Cookies: Brown bananas can also be used in cookie recipes. Simply mix them with flour, sugar, eggs, and butter, and bake in the oven for a tasty and healthy treat.
Brownies: Brown bananas can be used to make healthier versions of brownies. Mix them with cocoa powder, sugar, eggs, and flour, and bake in the oven for a delicious and guilt-free dessert.
Fruit salad: Add sliced brown bananas to your favorite fruit salad for a sweet and healthy snack.
Energy balls: Mix mashed brown bananas with oats, nuts, and honey for a nutritious and energy-packed snack.
Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.
Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.
Black bananas or rotten bananas are a no-go. (Note that green bananas are also not a good choice for baking.) But those with slightly black peels and a little bit of excess liquid are perfect for turning into a loaf of banana bread magic.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)
Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.
The reason is as you mix, the gluten begins to develop, and when too much development happens, you can end up with a dense, chewy loaf rather than the soft and delicious banana bread you were hoping for.
Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.
The Gros Michel banana was the banana of choice until the 1950s. They were slightly bigger than the Cavendish, with a stronger flavour. This was until a fungal disease called Panama disease struck, which almost wiped out the species.
Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.
Bananas are packed with sugar, which is why eating them on an empty stomach can cause a sudden spike in blood sugar levels. This can lead to fatigue, headaches, and other problems. This is the reason why diabetics are always asked to not start their day with a slice of banana.
Bananas grow in hot climates, so they are unused to the cold. If they're kept at a cold temperature, the enzymes that enable them to ripen are inhibited. And as those enzymes become inactive, other enzymes operate more efficiently. Some cause cell damage, while others (browning enzymes) cause the skin to blacken.
In my experience, using bananas with a dark brown or even black peel for banana bread is ideal, as long as the inside isn't rotten. Key takeaway: As long as your bananas aren't starting to get moldy, infested with fruit flies or beginning to rot they aren't too ripe for baking banana bread.
The trick with baking soda in recipes is that the reaction that creates the bubbles is immediate, so you want to get the batter or dough into the oven quickly, before all the bubbles dissipate. That's why baking soda is used for “quick” recipes for biscuits or breads.
When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
