Adding chocolate chips to banana bread
- Clarissa Mar 18, 2006 08:02 PM
I'm going to do some baking with my 7 year old, who has decided that chocolate chips are an essential addition to our banana bread. Last time we added some to some apple cake, they all sank to the bottom. Is there a way to avoid this?
Thanks for any suggestions.
How thick is your batter? Usually I find banana bread batter thick enough to avoid the chip-sinking problem. Otherwise try pouring a layer of batter into the tin, sprinkle some chips on top, gently pour another layer of batter in, sprinkle, etc. three or so times, then place in the oven very carefully so as not to shift the batter too much. Good luck...
I use the mini semi-sweet chocolate chips. I think they are less likely to sink. And less likely to fall out when you slice the bread.
I agree wiht a previous poster thay you should put a layer of plain batter in the paen before you mix in the chocolate chips.
I made mini banana muffins with my 2 year old a couple weeks ago and we added milk chocolate chips. No problems with them sinking. I think it's because the batter is so dense.
I use the banana chocolate chip bread recipe in the San Francisco Chronicle cookbook and don't have a problem with the chips sinking. This is one of my favorite quick loaves:
1 and 3/4 c + 2 T flour
1 and 1/2 c sugar
1/2 t baking powder
1 t baking soda
3/4 t salt
1 c chopped toasted walnuts
1 c mashed banana (about 2 bananas)
2 large eggs, lightly beaten
1/4 c + 1 T buttermilk
1/2 c vegetable oil
1 t vanilla
1/2 c choc chips
preheat oven to 350; grease and flour a 9X5X3 loaf pan. Sift together dry ingredients (incl. walnuts), minus choc chips. combine wet ingredients. add to flour mixture and stir until just combined. fold in choc chips. spoon into prepared pan (batter is thick).
bake for 1 hour and 15-20 min, or until cake tester comes out clean. cool 10 min in pan, then turn out onto rack to cool completely.