NYT Chocolate-Chip Banana Bread
One of the most common complaints I get from people with dysphagia is this – “I can’t eat bread!” Bread is always one of the toughest things for people to chew and swallow, even for the average person without dysphagia.
For the record, I am SO SORRY bread is essentially off limits according to IDDSI standards. It really makes me sad too. I’d love to bring bread to the table in a non-disgusting way, but it’s really hard to modify.
However, sweet breads, such as banana bread, are a little more palatable when modified than a crusty baguette. I modified the recipe “Chocolate-Chip Banana Bread” by Erin Jeanne McDowell. I found this recipe on the New York Times Cooking app, something that I use frequently. They have a really great subscription for a cheap annual price.
I liked this recipe because it used a lot of bananas, so I knew the end result would be really moist, which is something we’re obviously looking for.
It’s easily modified to be a soft and bite sized dessert just by adding a bit of milk to the finished product.
I made the batter and cooked it exactly according to the recipe.
After that, I just took a couple of tablespoons of milk and poured it right onto a sliced piece of bread. It’s better to do this when the bread is still slightly warm, though not crucial.
The crust is the trickiest part. If your edges got too crusty, you can just cut them off and enjoy the middle. When I soaked my bread, I made sure to soak the edges really well because those will naturally be the tougher pieces.
As you can see, this bread easily passed the fork test! If you’re still confused on how to do that, you can find more information here. After that, just cut it into bite sized pieces and you’re good to go!
I actually loved this bread when it was soaked in milk. It had a cookies and milk vibe that I really enjoyed.
Let us know if you enjoyed this as much as we did! Hopefully it’s a way you can get your ‘bread fix,’ and still be safe when eating it. Leave a comment below! We love hearing from all of you lovely people.
NYT Chocolate-Chip Banana Bread
- 4 very ripe medium bananas peeled
- 6 tablespoons/85 grams unsalted butter melted
- ⅓ cup/80 milliliters plain Greek yogurt
- 1 cup
- 220 grams light or dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups/255 grams all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 cup/135 grams finely chopped chocolate or mini chocolate chips
- 4-6 tbsp milk per slice
- Heat the oven to 350 degrees. Lightly grease two 8x4 loaf pans.
- In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it’s OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
- In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
- Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer.
- Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 50 to 65 minutes. If the top of the loaf is becoming too dark before it’s baked through, loosely cover with foil.
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding.
- Remove bread and cut off one slice. Using a spoon, gradually pour milk over the sliced piece of bread, be sure to well soak the edge pieces. The bread will be completely soaked through. Serve warm!