Chocolate-chunk loaf and muffins
Source of Recipe
First published in Chatelaine's 03/2005 issue
List of Ingredients
6 squares semi-sweet chocolate, about 6 oz (170 g)
3 medium-size very ripe bananas, peeled
2 eggs
2 cups (500 mL) buttermilk
1/2 cup (125 mL) vegetable oil
1 cup (250 mL) lightly packed brown sugar
1 tbsp (15 mL) vanilla
4-1/2 cups (1.125 L) all-purpose flour
1/2 cup (125 mL) cocoa powder
2 tsp (10 mL) each baking powder and baking soda
1-1/2 tsp (7 mL) salt
1 cup (250 mL) pecan pieces (optional)
Recipe
1. Preheat oven to 350F (180C). Lightly butter or spray 2 (9x5-inch/2-L) loaf pans or prepare one loaf pan and 12 muffin cups. Coarsely chop chocolate. Place bananas in a food processor. Whirl until fairly smooth. Add eggs, buttermilk, oil, sugar and vanilla. Whirl until evenly mixed. Or place bananas in a large bowl and mash using a potato masher until as smooth as possible. Some little chunks are fine. Then whisk in eggs, buttermilk, oil, sugar and vanilla.
2. Place flour in a very large bowl. Using a fork, stir in cocoa powder, baking powder, baking soda and salt, making sure no clumps of cocoa powder remain. Stir in banana mixture just until blended. Do not overmix. Stir in chocolate and nuts. Divide mixture between loaf pans, or spoon into muffin cups, filling to rim, then turn remaining mixture into loaf pan. Smooth top.
3. Bake both in centre of preheated 350F (180C) oven until a cake tester inserted into centre of muffin and loaf comes out almost clean, except for any melted chocolate on it, 20 to 25 minutes for muffins and 50 to 60 minutes for loaf. If top browns before loaf is done, cover loosely with foil. Remove pans to a wire rack. Cool 5 minutes, then run a knife around edges of loaf and individual muffins. Turn out. Serve warm, or cool on a wire rack. Loaf and muffins will keep well in an airtight container up to 3 days. Or wrap loaf, individual slices or muffins with plastic wrap. Overwrap with foil. Freeze up to 2 months
|
|
member logon
