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Sunday, February 1, 2009

Sweet and Simple Bakes: Banana Chocolate Bread

Sweet and Simple Bakes: Banana Chocolate Bread




When I had some leftover bananas to clear, I was comtemplating which recipe to use; Pichet Ong's "The Sweet Spot", or SSB.

In the end, I went with my gut... SSB's recipe is always trusty and produces predictable results!




And Boy, I was right!

This muffin uses the rather unusual Rub-in method. This is my first time making a Rub-in muffin! It may look a little messy but the end product is worth getting my fingers dirty! Literally.

The bread (or muffin, as it is more commonly known in Singapore) is soooooo soft and fluffy. It has a nice citrus presence that cut the sweetness of banana. I packed them in a box, and totally forgotten about it until the 5th day... it was still nice and soft :-)

Banana Chocolate Bread

250g self-raising flour
Pinch of salt
1 tsp baking powder
100g fine sugar (original 150g)
100g butter, softened
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange
475g whole bananas (about 4 small ones), peeled
75g dark chocolate chips

1. Preheat the oven to 170oC. Lightly butter and line the loaf tin with parchment paper.
2. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.
3. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips.
4. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin.
5. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Baker’s Notes:
· I halved the recipe and got 8 cupcakes.

· I baked in muffin pan, took 20min in oven only.

12 comments:

Maria said...

Happy cup, your banana and chocolate muffins look great, very moist and yummy!

Maria
x

Cookie said...

Maria,
Thanks to the fantastic recipe! I am looking forward to the next bake event!

natalia said...

Ciao ! This recipe was great indeed, I love your muffin !!

Rosie said...

Happy cup,I adore your banana chocolate muffins! They look SO tempting indeed :)

Thanks for taking part and hope you will join us again.

Rosie x

Starningblue said...

Hi Cookie,

Great idea to have it in muffins! It looks moist and soft :D

Cheers,
Starningblue

thenomadGourmand said...

not an exp baker.. so it is bread or muffin ah? cos ur title says bread but it looked muffin-textured? would wat to try this as I luv Gardenis Banana Walnut bread!

gina said...

cookie, if you can, omit baking powder in your bakes. I see that you are trying to be healthy..so I just want to add that to your list. Wait till you hit 40, you will understand why the fuss I had about baking powder, baking soda and cream of tartar! :(

Cookie said...

Natalia, Rosie, Starningblue,
Thanks for your kind words!

Gina,
Could you elaborate more about the baking powder pls? I do not want to know that I have been eating poison by the time I turn 40 :-)


thenomadGourmand,
"Quick Bread" is an N.American term for light and moist baked stuff. It could mean muffin, scones, biscuits, pancake, crepes etc...
This is not the traditional bread which uses yeast.
The traditional bread (as Gardenia Bread is) would require a fair bit of kneading and proofing to get the light and soft texture.
Hope this helps.

Cheers
Cookie

gina said...

cookie, its my surgeon who warn me about eating too many baked food that are laden with such preservatives and chemicals use in leavening breads, cakes. He told me to omit, if not, cut down. As we aged, our bodies cannot digest these chemicals. It collects over time and sticks on the lining of stomach, intestines. Some end up as stones in kidneys and gall bladder. I had done 3 surgeries from 1995 to last year! I stop eating baked food from outside. And learn to bake and modify all my recipes omit all these. If you check the recipes at KC, you will realise I don't have that in my bakes..! :) Some people say I over reacted..but having gone thru 2 surgeries in the span of 6 mths..I tend to believe my surgeon for it!

Cookie said...

Gina,

Thanks for sharing the experience.

The beauty of home baking is that we can control what should or should not go into our food. Imagine what if we are relying on the commercial baked food :-)

Cheers
Cookie

Claire said...

Hi Happy Cup,

Yesterday, I tried Pinchet Ong's banana cake recipe--it's very moist and even after 1 day (wrapped in foil) it hasn't lost its moisture. I would definitely try his to compare. Love your blog btw!

Cookie said...

Hi Claire,
If you get to make this recipe, pls let me know how this compare to Pichet's cake, k?

I am still struggling to catch up with my long to-bake list... hope to get to Chef Ong soon!

Cheers,
Cookie