Banana Chocolate Tea Bread
BONITA BANANA
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup mashed Bonita bananas
1/2 cup sour cream
1/3 cup chopped walnuts
1/3 cup miniature semisweet chocolate morsels
1. Preheat oven to 350°F.
2. Cream butter; gradually add sugar, beating until light and fluffy.
Add eggs one at a time, beating well after each addition.
3. Combine flour, cocoa, baking soda, salt and cinnamon; sift together.
Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in
banana, sour cream, walnuts and chocolate morsels.
4. Spoon batter into 2 greased and floured 3-by-71/2-inch loaf pans.
Bake for 55 minutes, or until a toothpick inserted in the center comes
out clean.
5. Cool in pans for 10 minutes, then remove and cool completely on a
wire rack. Makes 2 loaves.
Brands may vary by region; substitute a similar product.
I Desserts
Banana Cupcakes with
Belgian Chunk Cookie Bottom
BARRY CALLEBAUT
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
1 1/2 cups sugar
3/4 cup milk
2 eggs
1 cup mashed banana
1 tablespoon lemon juice
1 teaspoon vanilla extract
8 Kirkland Signature chocolate chunk cookies, crushed
(the Belgian chocolate chunks are from Barry Callebaut)
1. Preheat oven to 350°F.
2. In a bowl, sift together flour, baking powder, baking soda and salt.
3. In another bowl, beat together shortening and sugar with an electric
mixer. Add milk, eggs, banana, lemon juice and vanilla; mix to combine
well. Add the sifted dry ingredients and mix just until smooth.
4. Place crushed cookies in 24 greased muffin cups and top with the
banana mixture. Bake for 25-35 minutes, or until a toothpick comes out
clean. Makes 24 servings.
