Bobby Flay's Espresso-Chocolate Chip Banana Bread | Brunch @ Bobby's

Bobby adds espresso and chocolate to banana bread, and also creates a custom espresso-cinnamon butter to bring all the rich flavors home! Subscribe to #discoveryplus​ to stream more Brunch @ Bobby's: http://discoverypl.us/2NeKVgd​. Get the recipe ▶ https://foodtv.com/33gc1bw Subscribe to Food Network ▶ http://foodtv.com/YouTube From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr 50 min (includes cooling time) Active: 35 min Yield: One 9-inch loaf Ingredients Banana Bread: 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan 1 tablespoon instant espresso powder 1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon baking soda 1/4 teaspoon kosher salt 4 medium-ripe bananas (the peel should be pretty black), peeled and halved 1/2 cup granulated sugar 2 tablespoons lightly-packed light brown sugar 1 large egg, beaten 3 ounces semisweet chocolate, finely chopped Espresso-Cinnamon Butter: 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 tablespoons confectioners' sugar 1 teaspoon instant espresso powder Pinch of ground cinnamon Pinch of fine salt Directions Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly. Whisk the flour, baking soda and kosher salt together in a medium bowl. Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate. Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing. Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BrunchAtBobbys #FoodNetwork #EspressoChocolateChip #BananaBread Bobby Flay's Espresso-Chocolate Chip Banana Bread | Brunch @ Bobby's | Food Network https://www.youtube.com/watch?v=zxGCYHnLsMY