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jump to recipe This easy Chocolate Banana Bread is moist, tender, and a chocolate lovers dream! It is the BEST banana bread recipe. I am super excited to share this Chocolate Banana Bread recipe with you today. I have been testing the recipe for a few weeks and it is finally perfection. It is probably the best banana bread in the history of all banana breads…if you like chocolate. But who doesn’t like chocolate? If you don’t, I am not sure we can be friends.
Just kidding, we can be friends because that means I can eat your slice of Chocolate Chocolate Chip Banana Bread:) It has taken me a few weeks to get this recipe absolutely perfect because we keep running out of bananas. Our boys are little monkeys and I can’t keep enough bananas in the house to bake banana bread. Last week, I hid some bananas in the back of the pantry so the boys wouldn’t find them.
The bananas turned brown and I used them to make this EPIC loaf of Chocolate Banana Bread. I nailed the cocoa banana bread recipe this time. It is absolutely perfect! OTHER RECIPES So what makes this banana bread so special? Well, first the chocolate, duh. Chocolate makes everything better. It is made with Dutch process cocoa and chocolate chips. I use Dutch process cocoa because the chocolate flavor is so intense.
The bread has chocolate chips in the loaf and on top. YES! Next, the bananas. Obviously, it is banana bread. Overripe bananas are the key. If you have to hide bananas to get them to turn brown, do it. When I first made the recipe, I only used one cup of mashed bananas and the bread was good, but not great. I increased the bananas to 1 1/2 cups mashed bananas and BINGO! It is the perfect banana/chocolate ratio.
The bananas make the bread super moist and you can still taste the bananas. I like chocolate, but it is chocolate BANANA bread so I wanted to be able to taste the bananas too. 1 1/2 cups mashed bananas is the magic number. This recipe also calls for melted unsalted butter AND oil. The butter gives the bread a nice flavor and the oil keeps the bread extra moist. The combo produces a tender crumb with great flavor.
I used brown sugar and only brown sugar in this recipe because again, I wanted the bread to be super moist and brown sugar keeps baked goods more moist because of the molasses content. And I know, I have used the word moist a million times in this post and I am sorry, but the bread is really moist and I promise that is a really good thing. Another key ingredient is sea salt. I tried the recipe with regular salt and again, it was good, but not great.
I used sea salt this last time and it was the kicker, literally. I loved getting little kicks of salt with the chocolate. Sweet and salty is my jam! Make sure you don’t overbake the bread. Take it out of the oven when a toothpick comes out clean or cleanish. If you hit a chocolate chip, there will be melted chocolate on the toothpick. Don’t let that fool you for the batter. You don’t want to overbake the loaf.
You might need to test the bread in a few spots. Let the bread cool in the pan for 15 minutes and then let it cool on a wire rack until warm. Slice and enjoy every last crumb. This Chocolate Chocolate Chip Banana Bread is the ultimate banana bread. It is SO rich and divine. And it is bread so it is totally acceptable to eat a slice for breakfast. Or you can eat a slice as a 3 p.m. for a chocolate pick me up.
Or you can eat a slice after dinner for dessert. Or you can eat a slice topped with ice cream at midnight. It is the BEST banana bread and I think you should make a loaf TODAY. I hope you have brown bananas handy. Oh, and if you want to really impress your sweetheart on Valentine’s Day, make a loaf of this Chocolate Banana Bread. It is chocolate heaven and better than store bought chocolates or flowers because it is baked with LOVE! And I promise it is easy to make.
And if you are a peanut butter fan, check out my Chocolate Peanut Butter Banana Bread. You will FLIP over this recipe! If you like this Chocolate Banana Bread, you might also like: Chocolate Banana Bread The ULTIMATE banana bread! Chocolate lovers will instantly fall in love with this easy quick bread. Yield: 1 loaf Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Ingredients: 1 cup all-purpose flour 1/2 cup Dutch process cocoa 1 teaspoon baking soda 1/2 teaspoon sea salt 3 large brown bananas (1 1/2 cups mashed) 1/4 cup unsalted butter, melted and slightly cooled 1/4 cup canola, vegetable oil, or melted coconut oil 3/4 cup packed light brown sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, divided Directions: Heat your oven to 350°F.
Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth. Stir the dry ingredients into the wet ingredients, don’t overmix.
Stir in 3/4 cup of the chocolate chips. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe.
Oven times vary. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve. Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well.
To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing. All images and text ©Two Peas & Their Pod. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! Products Used in this Recipe: (may include affiliate links) posted on February 13, 2017 by Two Peas Related Posts
Different Vital Artwork Concepts have evolved thorough various eras, with all the transforming artists' perceptions of processing, examining, and responding to varied artwork varieties. Their creative expressions have been explored by their development, general performance, and participation in arts. Each and every historic era has offered novel contribution of historic and cultural contexts for establishing the real key Arts Fundamentals in the relevant interval. Visible Arts support artists assimilate the crucial element Arts Concepts of Symmetry, Color, Sample, Distinction and also the differences among one or more elements in the composition. The crucial element Artwork Principles of Visible Arts enable realize and distinguish among the scale including, Symmetry & Asymmetry, Positive & Negative Space, Light & Dark, Solid & Transparent, and Large & Small.See Also: Kings Mountain Art Fair
Art plays a vibrant role while in the personal life from the individual as well as in the social and economic development on the nation. The study of Visual arts encourages personal development as well as awareness of both our cultural heritage and the role of artwork in the society. The learner acquires personal knowledge, skills and competencies through activities in Visible arts. When one studies Visual arts, he/she would come to appreciate or recognize that artwork is an integral part of everyday life.
jump to recipe Roasted Broccoli Grilled Cheese Sandwich-the best way to eat your broccoli! It’s a cheesy week on Two Peas and Their Pod! On Monday, we shared a sweet grilled cheese recipe, Pumpkin, Chocolate, and Brie Grilled Cheese. Today we are sharing a savory grilled cheese sandwich, Roasted Broccoli Grilled Cheese. Fasten your seat belts and get ready for a cheesy ride! This recipe comes from the cookbook, Bountiful, written and photographed by our dear friends Todd Porter and Diane Cu (White on Rice Couple).
The cookbook is more than just a book. It is a work of art and a labor of love. The book is filled with 100 recipes inspired from Todd and Diane’s amazing garden. The recipes are fresh, seasonal and simple. We’ve already bookmarked just about every recipe…and Caleb keeps trying to eat the galette on the cover. I guess we better make that recipe next! OTHER RECIPES When I saw Todd and Diane’s recipe for a Roasted Broccoli Grilled Cheese in their new book, Bountiful, I knew I had to make them for my guys.
Caleb asks for grilled cheese sandwiches on a regular basis…and so does Josh. I always try to make a salad or vegetable to go on the side, but I don’t have to with this grilled cheese. Putting veggies inside of the sandwich is genius! Roasted broccoli is so simple to make and brings out the best in broccoli. I could easily eat an entire pan by myself, but I refrained so I could make our sandwiches.
You can’t go wrong with the broccoli and cheddar combination. It is a classic! Grilled buttered bread, melted cheese, and crisp roasted broccoli-now that’s a sandwich! My guys didn’t even complain about eating their veggies! Next time you are in the mood for a grilled cheese sandwich, give this Roasted Broccoli Grilled Cheese a try! It’s great for lunch or dinner! Roasted Broccoli and Grilled Cheese Melt Grilled cheese with roasted broccoli-the best way to eat broccoli! This easy sandwich is great for lunch or dinner! Yield: 3-4 sandwiches Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Ingredients: Florets from 1 medium head broccoli (about 1/2 pound), chopped small 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper Unsalted butter, softened 6 to 8 slices bread 1 cup cheddar cheese, shredded or thinly sliced Directions: Preheat the oven to 400 degrees F.
On a sheet pan, mix the broccoli, oil, salt, and pepper. Roast for 8 to 10 minutes, or until the broccoli is evenly roasted but not burnt. Remove from the oven and allow to cool. Heat a skillet over medium-low heat. Spread butter evenly on one side of each slice of bread. Dividing the ingredients evenly, layer cheese on the unbuttered side of half of the bread slices, then add chopped broccoli in the middle and more cheese on top so that the broccoli lies between two layers of cheese.
This keeps the small pieces of broccoli from falling out as the cheese melts. Top each with another slice of bread, butter side out. “Grill” in the skillet, turning sandwiches over once, until the cheese melts and the bread is evenly toasted. Note-for gluten-free use gluten-free bread. All images and text ©Two Peas & Their Pod. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! posted on October 16, 2013 by Two Peas Related Posts
Title: Peas In A Pod Art