Banana espresso chocolate chip bread

Banana Espresso Chocolate Chip Bread

So far, I’ve liked every recipe I’ve tasted from the Baked cookbook, and this is no exception.  Though originally muffins, I was looking for something that traveled better, and decided to turn it into a loaf of bread sprinkled with coarse sugar.  This loaf made the trip to my parents’ house last week.  The flavor combinations here make for a nice breakfast treat, and any excuse to eat chocolate for breakfast is okay by me.

{one year ago:  cinnamon pecan coffee cake}

Recipe:  Banana Espresso Chocolate Chip Muffins*

(from Baked: New Frontiers in Baking)

1 1/2 cups mashed ripe bananas (about 4 medium)
1/2 cups sugar
1/4 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cups whole milk
1 large egg
1 1/2 cups all purpose flour
1 teaspoon instant espresso
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semi sweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.

In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate.
Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack. Muffins can be kept in an airtight container for 2 days.

*(You’ll need to adjust the baking time if you choose to go my route and turn this into a quick bread.)

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