BANANA CHOCOLATE CHIP BARS RECIPES

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CHOCOLATE-CHIP BANANA BREAD RECIPE - NYT COOKING



Chocolate-Chip Banana Bread Recipe - NYT Cooking image

This recipe uses four bananas, which is more than is typical for a single loaf. The natural sugars from the ripe, brown bananas keep the bread incredibly moist for up to one week, even sliced. The high moisture of the batter can make it tricky to determine doneness, so take care not to underbake the the loaf. It should have a dry, shiny, cracked surface, and a tester inserted into the thickest portion should come out with a few moist crumbs attached. Serve this banana bread for breakfast or brunch, or even as a simple dessert, topped with a scoop of coffee ice cream.

Provided by Erin Jeanne McDowell

Total Time 2 hours

Yield One 9-inch loaf

Number Of Ingredients 13

Nonstick spray, as needed
4 very ripe medium bananas, peeled
6 tablespoons/85 grams unsalted butter, melted
1/3 cup/80 milliliters plain Greek yogurt
1 cup/220 grams light or dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups/255 grams all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup/135 grams finely chopped chocolate or mini chocolate chips (see Tip)
3/4 cup/130 grams coarsely chopped toasted nuts, such as almonds, walnuts or pecans (optional)
Coarse sanding or turbinado sugar, as needed for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
  • In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
  • In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
  • Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
  • Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.
  • Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM



Chocolate Chip Cheesecake Bars Recipe - Pillsbury.com image

You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 5

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

Steps:

  • Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Bar, SodiumContent 135 mg, SugarContent 18 g, TransFatContent 1 g





































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