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 Chocolate Banana Bread

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Mary Ann
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PostSubject: Re: Chocolate Banana Bread    Fri Aug 24, 2012 4:06 pm

firefly wrote:
Have you ever tried a banana and bacon pizza?? Now thats just heaven. Idea
I haven't, but it's on my to-do list now.
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firefly

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PostSubject: Re: Chocolate Banana Bread    Fri Aug 24, 2012 3:44 pm

Yeah I use to freeze mine mate, had about ten of them and Brett hoiked em. Twisted Evil

For the best too I think, I had them as pets. drunken

Hey we have a drunken smiley on this forum, The old tarts will be pleased. cheers

Bananas and chocolate go together like peaches and cream.

Have you ever tried a banana and bacon pizza?? Now thats just heaven. Idea

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Mary Ann
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PostSubject: Re: Chocolate Banana Bread    Fri Aug 24, 2012 8:23 am

Now you're talking my language. People thought I was crazy when I added chocolate chips to banana nut bread. Didn't stop them from eating it, though.

I'll have to try your recipe when baking fever hits this fall.

Have you tried using overripe bananas? I've a recipe that calls for them. It works. For one, not as much sugar is needed. Also, if you need to speed up the sweetening process some that a banana goes through as it ripens, you can put it--peeling and all--in the oven (not heated too high) until the skin blackens.

Did you know ... If you have bananas getting a bit too ripe you can freeze them, then use them in a recipe such as this one?
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PostSubject: Chocolate Banana Bread    Fri Aug 24, 2012 3:17 am



Chocolate banana bread

Degree of difficulty: Medium

You need:

250g plain flour
2 teaspoons baking powder
125g unsalted butter, softened
250g caster sugar
4 ripe bananas, mashed
2 eggs, lightly beaten
1 teaspoon vanilla extract
175g dark chocolate chips
Method:
Preheat oven to 180C. Sift the flour and baking powder into a large bowl.
Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add the dry ingredients and stir to combine, being careful not to over mix.

Pour the batter into a lightly greased and floured, loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer. Leave to cool in tin for 5 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter.
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