Chocolate Artisan Bread | Pain au Chocolat | Cocoa Bread Recipe | Chichabon
Recipe for chocolate artisan bread/pain au chocolat: a sweeter and more flavorful alternative to plain/regular white bread for breakfast. Perfect for making toast to spread on butter, jam, nut butter, nutella, etc. #Chichabon #ChocolateBread #CocoaBread
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Ingredients (makes 2 loaves. loaf pan size: 7¾” x 3¾” x 2½”)
*Fermented dough:
59mL Warm water (100°-110°F)
1 tsp Sugar
4g Active dry yeast
111mL Water
240g Bread flour
5g Salt
*Make the fermented dough the day before. Recipe makes about 480g of fermented dough, enough for 4 small loaves. It can be stored in the fridge for up to 4 days.
Chocolate Bread:
59mL Warm water (100°-110°F)
1 tsp Sugar
12g Active dry yeast
281mL Water
50g Honey
440g Bread flour
40g Cocoa powder
8g Salt
120g Chopped chocolate (I used semi-sweet chocolate, but you can use any kind you like: dark, milk, bittersweet, etc.)
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Beth's Chocolate Banana Bread Recipe
#entertainingwithbeth #CookingChannel #BreadRecipe
Inspired by my Ultimate Banana Bread Recipe, I experimented over the holidays and created a Chocolate version of this bread and oh my, it could be even better than the original! Ha! Hope you all enjoy!
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Ultimate Banana Bread Recipe
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BETH’S CHOCOLATE BANANA BREAD RECIPE
Makes 1-9 x 5 loaf
PRINT RECIPE HERE:
INGREDIENTS:
2-ounces (56g) Bittersweet Chocolate (60-70% cacao), broken into small pieces
¾ cup (75g) unsweetened cocoa powder
1 cup (240ml) hot boiling water
1 ¾ cup (350g) sugar
1 tbsp. (15ml) vanilla
¾ cup (180ml) vegetable oil
3 eggs
3 very ripe bananas, mashed into a chunky puree
1 ¾ cups (190g) flour
1 ½ tsp (7.5ml) baking soda
½ tsp (.5ml) salt
METHOD:
Preheat oven to 350F(175C). Spray a 9 x 5 (23cm x 13cm) loaf pan with baking spray and set aside.
In a large bowl add the bittersweet chocolate and cocoa powder. Pour hot water over both and whisk until smooth and chocolate is melted.
Add sugar, vanilla and vegetable oil, whisk to combine.
Add eggs, one at a time, whisking in between each addition until smooth. Add mashed bananas, whisk until smooth and set aside.
In a medium size bowl whisk together flour, baking soda and salt.
Add dry ingredients to wet ingredients, whisking in a 1/3 at a time until incorporated. Do not over-mix or you’ll have a tough bread.
Transfer batter into loaf pan ¾ of the way full (depending upon the depth of your loaf pan, you may have remaining batter. If so you can turn it into a few muffins!
Bake the bread for 55 mins-1 hour 5 minutes, or until a skewer comes out clean. Time varies depending upon how deep your loaf pan is.
Allow to cool completely and then cut into thick slices and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Chocolate Banana Bread!
This moist and pillowy soft chocolate banana bread is full of chocolate and banana flavor, quick to make and beyond delicious! If you don't have those ultra-ripe bananas don't worry, I'll show you how to get them there in just a few minutes! Would you have a slice for breakfast or save it for dessert??
Full Recipe:
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Chocolate Banana Bread Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Banana Bread. This Chocolate Banana Bread combines the sweet flavor of ripe bananas with chocolate. I have always liked the pairing of chocolate and bananas, but in the past I have been content with just adding some chocolate chips to a regular banana bread batter. But then I decided to take my Banana Bread recipe and add unsweetened cocoa powder to it. The results were excellent; a bread with a mild chocolate flavor yet still retaining the sweetness and moistness that has always made banana bread popular. You will also notice the addition of chocolate chips (can use semi sweet, bittersweet, white or milk) to the batter which adds even more chocolate flavor. Serve this bread in the afternoon with a cup of tea or coffee, but I am not against having a slice for breakfast.
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The Most Moist and Decadent Chocolate Chip Banana Walnut Bread
I bake a beautiful loaf of chocolate chip banana walnut bread. It was as delicious as it was pleasing to the eye! Nutty, chocolatey, banana-y goodness!
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Recipe:
1 and 1/3 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp all spice
1/2 cup sugar
1/2 cup brown sugar
1/2 cup melted butter (allow butter to cool to about room temperature before using)
1 tsp vanilla extract
2 eggs
1/4 cup greek yogurt
3 to 4 bananas ( should be around 1 and 1/2 cup when mashed)
1/2 to 3/4 cup chocolate chips
1/2 cup toasted chopped walnuts
Combine dry ingredients ( flour, salt, baking soda, cinnamon, all spice).
In another bowl, combine sugar and brown sugar and butter. Whisk to paste-like consistency. Mix in eggs, vanilla extract, and greek yogurt. Mix in mashed bananas. Add dry ingredients and fold in with spatula just enough to combine everything until you see no more white flour (you don't want to overmix the batter at this point). Fold in walnuts and chocolate chips, saving some to sprinkle on top at the the end. Bake at 325 for 1 hr to 1 hr 20 min. Check on bread at the 1 hr mark and every 5 minutes as needed. Insert a toothpick/ wooden skewer all the way through the bread. Toothpick/skewer should be dry when pulled out (a little melted chocolate on the toothpick/skewer is ok but no batter should be on there).
A few suggestions:
This recipe makes the banana bread EXTREMELY moist. If you feel like it's too mushy or you prefer a more dry and bread-y banana bread, you can increase the amount of flour and/or decrease the amount of bananas and/or greek yogurt until you get a bread texture to your liking. The amount of sugar and chocolate chips can also be adjusted to get a sweetness to your liking ( I added quite a bit of chocolate in my recipe because I like chocolate :) Also, I topped the bread with non-toasted walnuts at the end since they toast well enough by just being in the oven alone (because they are on the outside of the bread and well-exposed to the heat of the oven).
Hope you have fun baking and enjoy!