How to Make Panera's Double Bread Bowl at Home
Chocolate Banana Bread. Preheat your oven to 375°F (190°C) and grease your loaf pan or spray with non-stick cooking spray. In a large mixing bowl, combine the melted, cooled butter with bananas and mash up the bananas. Add the eggs, milk, vanilla extract, baking soda, baking powder and sugar and stir to combine.
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Flip your sourdough double chocolate bread into the banneton basket with the bottom facing up. Pinch to seal any holes. Dust the Sourdough ball with flour, then cover it with plastic wrap, a plastic bag, or a shower cap. Place in the fridge for overnight bulk fermentation. The loaf will rise in the fridge up to 30%.
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In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Slowly add the wet mixture to the dry mixture and stir until combined. Then fold in the bananas and chocolate chips. Pour into pans. Pour into 2 greased large loaf pans and top with a few extra chocolate chips if desired.
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Grease a 9x5-inch loaf pan with nonstick spray. Set aside. Mash bananas in a large bowl. Mix in melted butter and oil to combine. Whisk in the egg, vanilla and brown sugar until smooth. In another bowl, whisk together flour, baking powder, baking soda, salt and cocoa powder.
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Add the chocolate chips and lightly fold the mixture until it's just combined. Pour the batter into a parchment paper -lined loaf pan and top the batter with extra chocolate chips! Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
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Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips.
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Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated.
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Step one: Mix the flour, yeast, salt, cocoa, chocolate, sugar and water into bowl. You can use your hands or a wooden spoon. Make sure the mixture is fully incorporated. The dough will be sticky! Step two: Cover bowl with plastic wrap and let sit on the counter for 3-5 hours.
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In a 9×13 baking dish, add cubed bread. Place in the oven and bake for 8 minutes, then flip, and bake for 8 minutes more. Remove from oven and set aside. While bread is baking, heat butter in a small saucepan over medium heat. Whisk continuously until brown bits form on the bottom (about 5 minutes), then immediately remove from heat and set aside.
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Bake. Pour the batter into the loaf pan, and sprinkle more chocolate chips on top. Bake your double chocolate banana bread until a toothpick can be inserted into the center and comes out clean. Cool. Once baked, let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray. Add the butter and sugars to a mixing bowl and mix until well combined. Beat in the egg, vanilla, banana, and sour cream. Stir in the flour, cocoa powder, baking soda, and salt. Pour mixture into prepared loaf pan.
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Eggs, milk and flour are all the ingredients you need to create delicious, crunchy, double-breaded fried chicken. Double breading simply means repeating the steps of breading twice. Double breading can be a bit messy, but if done carefully and efficiently, you can avoid the majority of the mess.
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Double chocolate banana bread, like most quick bread recipes, can be stored as follows: Room temperature: 1-2 days wrapped in foil or in an airtight container, or individually wrap slices in plastic wrap to take on the go. I find it helps to put a paper towel underneath the bread while storing it to absorb excess moisture.
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10. Prepare the glaze by adding powdered sugar to a large mixing bowl. 11. Juice 2 oranges (about half a cup orange juice) and add it to the powdered sugar. 12. Zest 2 oranges and add it to your powdered sugar. 13. Mix powdered sugar, orange juice, and orange zest together with a hand or stand mixer.
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Whisk together flour, cocoa powder, sugar, salt, and yeast in a large bowl and form a well in the center. Mix in water, then the chocolate chips. Cover bowl with plastic wrap and let sit out overnight. Once dough has doubled in size, transfer to a floured work surface and pinch the edges towards the top to shape it.
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In a large mixing bowl, add 50 g of mature starter, 325 ml of warm water, 50g of espresso shot, and 50g of brown sugar. Mix the wet ingredients with a dough whisk or your hand until it looks like a milky liquid. In a medium bowl, mix 470g of bread flour, 30g of cocoa powder, 3g of ground cinnamon, and 11g of salt.
