Saturday, October 04, 2008


I made this bread today as a test for a new breakfast item for work. There are always bananas left over in the restaurant. I have the cooks put them in the freezer for me unpeeled, so I can use them up and save on food cost. I found this recipe in Dorie Greenspans Baking From My Home to Yours. I made a few little changes in the method of putting all the ingredients together but other than that it is her recipe. It is moist and delicious. It will definately be a new offering on my breakfast buffets.

2 Ripe Bananas (mashed)
10 1/2 Ounces Unbleached All Purpose Flour
4 Ounces Unsweetened Cocoa Powder (Valrhona)
1/4 Teaspoon Baking Soda
1/2 Tablespoon Baking Powder
1/2 Teaspoon Salt
2 Ounces Unsalted Butter (room temperature)
2 2/3 Ounces Sugar
3 1/2 Ounces Golden Brown Sugar
2 Large Eggs
3/4 Cup Buttermilk
3 Ounces Mini Chocolate Chips
1. Heat front oven to 350 degrees. Put a thermometer in the oven to check for accuracy.
2. Put bananas in the bowl of a 5 qt. mixer and beat on slow speed to mash the bananas up. Set aside
3. Sift together the flour, cocoa powder, baking soda, baking powder and salt.
4. In the bowl of a 5 quart mixer with the paddle attachment beat the butter until softened.
5. Add the sugars and beat about 2 minutes.
6. Add the eggs one at a time and beat to incorporate. Scrape the bowl.
7. Mix the buttermilk and bananas together.
8. Add the flour mixture alternately with the banana mixture ending with the flour.
9. Stir in the chocolate chips.
10. Pour the mixture into a parchment lined and sprayed 5" x 9" Loaf Pan
11. Place the loaf pan on top of two sheetpans (for insulation) and bake for 30 minutes.
12. Open the oven and tent the top of the bread with heavy duty aluminum foil (to avoid over browning).
13. Bake for another 45 - 50 minutes or until a toothpick comes out clean.
14. Let cool for 30 minutes then turn out to finish cooling.

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