30-40 min for Mini Loaves, 1 ¼ hour for 1 Loaf
INGREDIENTS
- 2 ¼ cup overripe Banana (I like to freeze them overnight, then thaw them. Softens them up and works
- wonderfully for the liquid in the dish!)
- 2 cups AP flour
- 1 tsp Baking Soda
- ¼ tsp Sea Salt
- ½ cup Salted Butter
- ¾ cup Brown Sugar
- 2 tbsp Vanilla Extract
- 2 Eggs – Well Beaten
- ¾ cup Milk Chocolate Chips (save a small handful for toppings)
Let’s Begin!
- Start your Pellet grill to 350F and allow to come to temp and run clean smoke. Spray grease your pan ( either the mini loaf or large loaf pan ) and set aside.
- In a bowl, combine your Flour, Baking Soda, and Salt well with a fork. In another bowl, cream your butter and sugar together. I use a stand mixer for this just to make sure it’s well combined (scrape your bowl well too!) Now mix in your eggs, vanilla, and bananas. Mix it so that it incorporates, but not so that it’s super smooth. Next, gently mix in the Chocolate chips and incorporate them into the dough.
- Pour equal amounts into the pan and finish by topping with the last of the Chips. I like to bounce the tray once or twice off the counter to make sure there are no bubbles in it. Let sit for a couple of moments while you check the grill!
- Bake in the preheated grill for the time specified above. Give it a check 5 min before the final time to make sure it’s cooked well, even rotate the tin to allow for even temp. Toothpick trick here, test it to make sure it’s clean ( it will come out damp, as there are a lot of bananas in it, but not pulling out the raw dough!)
- Remove from the grill and turn it off. Allow to rest for 5-7 min and remove from the pan and let rest on a wire rack.
ENJOY!
Cory – @Saturday_night_test_kitchen
