Ghirardelli Chocolate Chip Mini Banana Loaves recipe
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Ingredients
- 1 (8 ounce) package cream cheese, softened ¾ cup unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 2 cups mashed very ripe bananas 1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips, divided Cooking spray
Nutrition Info
- 466 caloriescarbohydrate: 68 gcholesterol: 65.6 mgfat: 21 gfiber: 1.5 gprotein: 5 gsaturatedFat: 12.9 gservingSize: -sodium: 234.4 mgsugar: 31.4 gtransFat: : -unsaturatedFat: : -
Directions Ghirardelli Chocolate Chip Mini Banana Loaves
Directions
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Preheat oven to 350 degrees F.
Beat cream cheese and butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. Beat in vanilla.
Whisk together flour, salt, baking powder, and baking soda in a medium bowl, gradually add to butter mixture, beating on low speed just until blended. Stir in mashed bananas and 1 1/3 cups of the Ghirardelli Grand Semi-Sweet Chocolate Baking Chips.
Divide batter evenly among five 3x 5-inch mini loaf pans coated with cooking spray. Top batter with remaining 1/2 cup chocolate chips (about 14 or 15 chips per pan).
Bake in preheated oven until deep golden brown and a wooden pick inserted in center comes out clean, 40 to 44 minutes. If necessary, cover loaves with aluminum foil after 30 minutes to prevent over-browning.
Cool in pans on wire racks 10 minutes, remove from pans to wire racks, and cool completely, about 1 hour.