Chocolate Chip Banana Bread

My favorite loaf pan manufacturer just started making the skinny Cocktail Loaf Pan that I’ve been searching for for years. Cocktail bread is traditionally rye or pumpernickel, but I like to use this pan for quick breads. One pan will make a long skinny loaf of quick bread that would normally fit in a 9x5 loaf pan. I absolutely love serving smaller slices from this size pan - perfect portion control. Here’s a recipe for chocolate chip banana bread with a touch of cinnamon and cardamom. Enjoy!

Items used to make this recipe:

(affiliate links)

• 3x14-inch tea or cocktail loaf pan https://amzn.to/3XW6CBV

• pure vanilla extract https://amzn.to/3ELpRVX

• mini chocolate chips https://amzn.to/3ENvMtu

• ground cardamom https://amzn.to/3ENvFy4

Chocolate Chip Banana Bread

makes one 3x14-inch cocktail loaf pan (or one 9x5 loaf pan)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cardamom

• 1 teaspoon fine table salt

• 2-3 ripe bananas, mashed

• 1 tablespoon milk

• 2 teaspoons pure vanilla extract

• 1/2 cup white granulated sugar

• 1/2 cup light brown sugar

• 8 tablespoons unsalted butter, room temperature

• 2 large eggs

• 1/2 cup mini chocolate chips (semisweet or bittersweet), plus more for sprinkling

Directions

1. Preheat oven to 325F with rack in lower third of oven.

2. Prepare a tea or cocktail loaf pan (3x14-inch) with nonstick baking spray.

3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt; set aside.

4. In a medium bowl, whisk together the mashed bananas, milk, pure vanilla extract; set aside.

5. In the bowl of a stand mixer fitted with a paddle attachment, beat both sugars and butter together until light and creamy, several minues.

6. Add the eggs, one at a time, beating for 20 second after each addition.

7. Beat in the mashed banana mixture.

8. Add the flour mixture just until no traces of dry ingredients remain.

9. Remove bowl from stand mixer and stir in the mini chocolate chips by hand (scrape side of bowl in the process).

10. Pour batter into prepared pan and sprinkle with additional mini chocolate chips if desired (looks great after baked).

11. Bake on lower rack for 50-60 minutes or until a toothpick inserted in the center comes out clean.

12. Cool in pan for 10 minutes before turning out onto a rack to cool completely before serving. Leftovers should be stored in an airtight container at room temperature.

Notes

• If you don’t have a 3x14-inch tea/cocktail loaf pan, a 9x5-inch loaf pan can be substituted (increase baking time to 65-75 minutes).

• Alternately, batter can be mixed with a handheld mixer.

• The batter for a double recipe will fit in a 5-quart stand mixer.

• This banana bread is very heavy and can break in half when turning out of the pan. To avoid this, be sure loaf is completely supported by a cooling rack when unmolding. Don’t be tempted to unmold loaf into your hand like you might do with a standard sized loaf.

• Although the photos above show these pans wrapped with insulated baking strips, I’ve concluded doing so is unnecessary for this recipe.

adapted from allrecipes

Soft Flatbread

The intoxicating aroma of homemade flatbread wafting through your home will drive your family crazy, but the best part is how quick and easy they are to make. Start to finish, they’re ready in less than an hour.

Start by whisking together flour and salt.

Add warm milk and melted butter.

Combine until no traces of dry flour remain. I find a silicone spatula or spoonula is the perfect tool for this task.

Knead the dough together on an oiled surface for a couple of minutes, then wrap in plastic.

Allow the dough to rest for 30 minutes.

After 30 minutes, divide the dough into 6 equal portions.

Roll each portion into a ball and cover with plastic until needed.

Remove one portion of dough from the plastic and use a small nylon rolling pin to roll it into a 6 or 7-inch diameter round.

Preheat a cast iron skillet coated with a little vegetable oil until the skillet is hot and the oil shimmers.

Carefully place the flattened dough into the skillet and cook for 1-2 minutes per side or until there are lovely brown spots on the surface and the dough is cooked through. Some people like to cook them until they are really charred (ME!!!).

For a little added touch of luxury, melt a tablespoon of salted butter.

Brush the butter on the top side of each flatbread immediately after removing it from the skillet.

Stack the flatbreads on top of each other and wrap them in clean kitchen towel to keep them warm at the table. Use them to make wraps, fajitas, gyros, pizzas, or a gazillion other things. Enjoy!

Items used to make this recipe:

(affiliate links)

• large cast iron skillet https://amzn.to/31FfY9R

• silicone spoonula https://amzn.to/3jq1Fff

• bowl scraper https://amzn.to/2EGyPZx

• small nylon rolling pin https://amzn.to/3lu1527

• silicone pastry brush https://amzn.to/2EGyYfx

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Soft Flatbread

makes 6

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 3/4 teaspoon fine salt

• 3 tablespoons milk, warm or room temperature

• 2 tablespoons unsalted butter, melted

• oil for coating pan

• melted butter (salted), for brushing flatbreads after cooking (optional)

Directions

1. In a medium mixing bowl, whisk together the flour and salt.

2. Add the milk and melted butter; mix until no traces of flour remain.

3. Knead dough on oiled counter for 3 or 4 minutes, until smooth; wrap in plastic and rest for 30 minutes.

4. Preheat a cast iron skillet over medium-high heat.

5. Divide dough into 6 equal portions and use a rolling pin to roll thin into 7-inch rounds.

6. Coat hot skillet with oil and cook each dough round for 1-2 minutes per side, adding more oil as needed.

7. Brush flatbreads with melted butter (optional).

8. Keep flatbread warm in clean kitchen towel.

adapted from from recipetineats