19 Attachment(s)
Rojo's Pecan Chocolate Chip Banana Bread Recipe
I made a batch of the new Banana Bread for my Dentist's office girls this evening. Helps to keep me popular with them. Here is the recipe.
Rojo's Pecan Chocolate Chip Banana Bread
3-1/4 Cups Bread Flour
1-1/2 Cups Sugar
1/2 Cup Lite Brown Sugar
3 TSP Baking Soda
2 TSP Cinnamon
1 TSP Sea Salt
8 Mashed Ripe Bananas 9 if real small
2 Sticks Un-Salted Butter Melted
1/2 Cup Sour Cream
4 Large Eggs
2 Cups chopped Nuts
1 Cup Mini Chocolate Chips 1/2 in the mix 1/2 sprinkled on top
2 TSP Vanilla Extract
Can Bakers Joy
Fully heat oven to 350 degrees
Mash Bananas first, mix all wet in one bowl all dry in the other.
Pour into 4 Mini Bread Tins sprayed with Bakers Joy.
Bake at 350 degrees till inside tempurature is 200-205 degrees usually 45 minutes.
When cool enough to handle remove loaves from pans and continue to cool on a wire rack.
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I use very ripe bananas, you can smell them but they are not bruised up all over. I have found you loose banana flavor if you let your bananas ripen past theses pictured.
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These are the ingredients I use. Nothing special except the Vanilla Extract. Most I buy at Walmart.
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I keep it simple adding all the dry ingredients to one bowl and the wet to another. I pour my wet into my dry mix so the dry mixing bowl is a bit larger to handle everything added.
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These are homegrown pecans off my Top Worked Pecan Trees. They never would produce after 12 years but they do now. I first chop before placing on some parchment for toasting.
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You can see the darker toasted color of the pecans now. I just leave them in till the aroma of Pecans starts to come from the oven. Watching them toast is probably a better method.
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You want room temperature eggs, here I'm soaking in hot tap water to warm them up before cracking & scrambling.
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I peel all the Bananas then place in bowl for mashing. I like to leave some fine chunks, tastes really great when you bite into one.
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This is where I stop mashing, slightly chunky.
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I slowly melt the 2 sticks of unsalted butter in the microwave using a very reduced power. I try to see slight form remaining to the butter then it finishes melting while sitting. This gives me the coolest melted butter I can have.
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Lightly scrambling the eggs before adding to the mashed bananas works.
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You must use metal pans I have found the aluminum pans work best. These have a coat of Bakers Joy sprayed inside. Its the easiest way to ensure a loaf releasing very well from the pan.
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I have all my Wet ingredients mixed. Once well mixed I pour all the wet in with the dry at one time. Afterwards I fold the mixture together so not to overwork the batter.
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All the dry ingredients are well mixed before the wet is added. This makes it easy for the two to fold together.
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Once the two are combined I add the chocolate chips and pecans then mix till all the pieces are wet with batter.
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So pouring into the pans I add about 2/3rds to each pan then shake the pans to level the batter. After that I keep adding batter keeping all pans level till I have all the batter in.
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Once I satisfied I sprinkle full size Semisweet Chips on top. I think the full sized chips look better than the Minis.
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Baking at 350 degrees I start checking these Mini Loaf pans at 35 minutes but its usually 45 minutes till I'm close to 200 degrees internally.
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Having a instant read thermometer really helps but the toothpick method works too just not as exact. I hope you try this recipe out.
