Butter Crumbs
150 g All Purpose flour1 cup plus 4 Tablespoons
113 g White sugarAbout 1/2 cup (mounded)
113 g Butter 1 stick
Banana Bread - Dry Ingredients
400 g All Purpose Flour3 and 1/4 cups
½ tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 tbsp Corn starch
Banana Bread - Wet Ingredients
775 g Mashed Banana - Use very ripe bananas3 cups or about 7 medium large ripe bananas
215 g White sugar1 cup
169 g Melted butter1 and 1/2 sticks of butter
2 Large eggslightly beaten or beaten after added to the bowl
2 tsp Vanilla extract
Additions
170 g Semi Sweet Chocolate chips1 cup
120 g Sweetened dried cranberries1 cup
What to do:
1Start by making your butter crumbs. Place the flour, sugar and butter (cut into chunks) into a medium mixing bowl. Using your hands, rub the ingredients together until the crumbs look about like crumbs in the photo. Set aside while you make the batter for the banana bread.
2Next mix together the dry ingredients in a medium bowl following the order in the ingredient list. Incorporate well. Set bowl aside while you mix the wet ingredients together in another bowl.
3For the wet bowl, use a larger mixing bowl and add the ingredients in the order of on the ingredient list, beating with a whisk after each addition. Then whisk briskly until the ingredients are well mixed. Set bowl aside.
4Take your dry ingredient bowl and pour in your chocolate chips and dried cranberries. Coating the additions with flour will help them not sink to the bottom of the batter.
6Now pour the ingredients of the dry bowl into the wet bowl and mix well with a large mixing spoon. Taking care to mix just long enough to incorporate the ingredients. Do not over mix or your bread can come out tough.
7Divide the batter into greased or oiled smaller bread pans or large bread pans. I like to use my smaller bread pans. The batter in this recipe will fill five small pans.
8 Each smaller bread pan measures 3x6" and I am lucky enough to have two four cavity pans. Wilton four cavity loaf pan.
You can also use two larger bread pans measuring 8.5 x 4.5" or even larger 9 x 5" pans but the larger pans will make shorter loaves. This would also be good baked in a cake pan with the bread crumbs on top!
9I like to fill my pans about 7/8 full so the bread will have a nice dome on it. Shorter loaves taste good too if you find you don't have enough batter.
10Now take a handful of butter crumbs and spread them over the top of each loaf, keep going until you've used all the crumbs, dividing the crumbs evenly between the pans.
11Then using a butter knife, press the crumbs in here and there on each loaf, especially around the sides. Don't press in all the crumbs, just some around the top. This will help the crumbs stick to the loaf during baking and it presses some of the crumbs into the loaf which is really great tasting!
Baking
13I bake using my convection oven for quick breads. I baked these loaves (both pans at the same time) on the middle shelf of the oven at 335F convection. Pre-heat your oven while mixing the batter. It took 40 minutes for the loaves to finish baking.
14Bake at 350F for a standard oven. It will take a bit longer to bake without convection but should take anywhere from 45-55 minutes. For larger loaves it can take an hour plus or minus. Loaves are done when a toothpick comes out clean or your thermometer is over 180F and a clean toothpick.
15Allow the loaves to cool in the pan for at least 10 minutes and then remove to a cooling grate.
16Allow loaves to cool thoroughly and then slice and enjoy! If you want to enjoy them while warm that's fine but they are harder to slice. However, melting butter on a warm slice is so good!
17These loave freeze well. Allow them to cool completely. Then wrap in plastic wrap and then foil before freezing.
Ingredients
Butter Crumbs
150 g All Purpose flour1 cup plus 4 Tablespoons
113 g White sugarAbout 1/2 cup (mounded)
113 g Butter 1 stick
Banana Bread - Dry Ingredients
400 g All Purpose Flour3 and 1/4 cups
½ tsp Salt
1 tsp Baking soda
1 tsp Baking powder
2 tbsp Corn starch
Banana Bread - Wet Ingredients
775 g Mashed Banana - Use very ripe bananas3 cups or about 7 medium large ripe bananas
215 g White sugar1 cup
169 g Melted butter1 and 1/2 sticks of butter
2 Large eggslightly beaten or beaten after added to the bowl
2 tsp Vanilla extract
Additions
170 g Semi Sweet Chocolate chips1 cup
120 g Sweetened dried cranberries1 cup
Directions
What to do:
1Start by making your butter crumbs. Place the flour, sugar and butter (cut into chunks) into a medium mixing bowl. Using your hands, rub the ingredients together until the crumbs look about like crumbs in the photo. Set aside while you make the batter for the banana bread.
2Next mix together the dry ingredients in a medium bowl following the order in the ingredient list. Incorporate well. Set bowl aside while you mix the wet ingredients together in another bowl.
3For the wet bowl, use a larger mixing bowl and add the ingredients in the order of on the ingredient list, beating with a whisk after each addition. Then whisk briskly until the ingredients are well mixed. Set bowl aside.
4Take your dry ingredient bowl and pour in your chocolate chips and dried cranberries. Coating the additions with flour will help them not sink to the bottom of the batter.
6Now pour the ingredients of the dry bowl into the wet bowl and mix well with a large mixing spoon. Taking care to mix just long enough to incorporate the ingredients. Do not over mix or your bread can come out tough.
7Divide the batter into greased or oiled smaller bread pans or large bread pans. I like to use my smaller bread pans. The batter in this recipe will fill five small pans.
8 Each smaller bread pan measures 3x6" and I am lucky enough to have two four cavity pans. Wilton four cavity loaf pan.
You can also use two larger bread pans measuring 8.5 x 4.5" or even larger 9 x 5" pans but the larger pans will make shorter loaves. This would also be good baked in a cake pan with the bread crumbs on top!
9I like to fill my pans about 7/8 full so the bread will have a nice dome on it. Shorter loaves taste good too if you find you don't have enough batter.
10Now take a handful of butter crumbs and spread them over the top of each loaf, keep going until you've used all the crumbs, dividing the crumbs evenly between the pans.
11Then using a butter knife, press the crumbs in here and there on each loaf, especially around the sides. Don't press in all the crumbs, just some around the top. This will help the crumbs stick to the loaf during baking and it presses some of the crumbs into the loaf which is really great tasting!
Baking
13I bake using my convection oven for quick breads. I baked these loaves (both pans at the same time) on the middle shelf of the oven at 335F convection. Pre-heat your oven while mixing the batter. It took 40 minutes for the loaves to finish baking.
14Bake at 350F for a standard oven. It will take a bit longer to bake without convection but should take anywhere from 45-55 minutes. For larger loaves it can take an hour plus or minus. Loaves are done when a toothpick comes out clean or your thermometer is over 180F and a clean toothpick.
15Allow the loaves to cool in the pan for at least 10 minutes and then remove to a cooling grate.
16Allow loaves to cool thoroughly and then slice and enjoy! If you want to enjoy them while warm that's fine but they are harder to slice. However, melting butter on a warm slice is so good!
17These loave freeze well. Allow them to cool completely. Then wrap in plastic wrap and then foil before freezing.
Chocolate Cranberry Banana Bread with Butter Crumbs (non sourdough)
AuthorTeresa
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