the first monday of the month means a secret recipe club post. this month i was assigned its yummi. Chef Becca is formally trained culinary professional in northeastern Wisconsin. There were a ton of recipes to choose such as this strawberry spinach salad and these nutty chocolate banana hand pies from but we had some bananas turning way brown so it was an easy choice for me! and i also had some caramel hershey kisses left over from a past baking project!
BANANA CHOCOLATE CARAMEL BREAD
adapted from itsyummi
1 cup all-purpose flour
1 cup whole what flour
3/4 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 medium (1 cup) ripe bananas, mashed
1/3 cup canola oil or melted unsalted butter
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon caramel flavoring
12 Hershey’s Caramel Kisses, unwrapped
HOW TO MAKE IT
Heat oven to 350°F.
Line a 9×5-inch loaf pan with parchment paper, extending paper up sides of pan, or spray with non-stick spray; set aside.
In a large bowl combine bananas, eggs, oil, milk, caramel flavoring, and vanilla extract. Add flours, sugar, baking powder, cinnamon, and salt to banana mixture; stir just until moistened.
Pour two thirds of the batter evenly into the pan. Place 12 caramel Kisses on top of the batter, spacing them apart as evenly as possible. Pour remaining batter on top of the kisses and spread with a spatula to assure that all of the candy is covered with batter.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove bread from pan by using the edges of the parchment paper to lift bread from pan, or use a butter knife to loosen sides of bread from the pan and invert pan to remove bread. Allow it to cool completely on a wire rack.