For this edition of Cooking at Home, YNN's Dan Eaton bakes a chocolate strawberry banana bread.
Makes one 9 x 5-inch loaf
2-3 ripe bananas (one cup mashed)
1 generous cup of diced ripe strawberries
Scant 1 cup chocolate chips
1 stick unsalted butter, room temperature
1 cup light brown sugar
2 large eggs
1/3 cup milk
2 1/3 cup all-purpose flour
1/2 tsp kosher salt (or 1/4 tsp table salt)
1 1/2 tsp baking soda
Preheat the oven to 350 degrees and butter and lightly flour one 9 x 5-inch loaf pan.
Use a large mixing bowl to cream one stick of room temperature unsalted butter with 1 cup light brown sugar.
Then add 1 cup of mashed ripe banana and 2 large eggs and continue to mix until everything is well combined.
Add 1/3 cup milk and stir that in and then add 2 1/3 cups all-purpose flour, 1/2 tsp kosher salt and 1 1/2 tsp baking soda and fold that together.
Lastly, add 1 generous cup diced strawberries and a scant 1 cup chocolate chips and fold those together until they're just combined.
Transfer that to the prepared loaf pan and place it onto the center rack of the preheated 350 degree oven.
It'll take an hour or even a little bit more to bake. It's a good idea to rotate the pan halfway through. Use a toothpick to check for doneness.
Let it cool down in the pan for 10 minutes or so and then carefully turn it out onto a cooling rack to finish cooling down.
It'll take two large or three medium bananas to yield 1 cup of mashed banana.