Mastering the E Series Oven
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Cinnamon Chocolate Chip Banana Bread
Banana bread is a favorite snack for adults and kids alike, and an e cient use for overripe bananas.
Adding cinnamon and chocolate chips gives this classic a deliciously unique twist.
INGREDIENTS
– 3 large, ripe bananas
– ⁄ cup unsalted butter, melted
– ⁄ cup light brown sugar,
fi rmly packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– ⁄ teaspoon kosher salt
– 1¼ cups all-purpose fl our
– ⁄ teaspoon ground cinnamon
– ⁄ cup cocoa powder
– ⁄ cup chocolate chips
PREPARATION METHOD
1. Preheat oven to 350°F Bake Mode with a rack set at position “3.”
2. Spray a 9-by-5 inch loaf pan with nonstick cooking spray. 3. In a
medium bowl, mash the bananas until smooth. Add the melted butter
and stir to combine. 4. Add the brown sugar, egg, vanilla, baking soda,
and salt and whisk until well combined. 5. Add 1 cup of the fl our,
stirring gently until the fl our just disappears. 6. Pour half of the batter
into a second bowl. 7. In one bowl of batter, add the remaining ⁄ cup
of fl our and cinnamon. Stir to combine. In the other bowl of batter, add
the cocoa powder and chocolate chips. Stir to combine. 8. Alternating
between the two bowls, add spoonfuls of the batters into the 9-by-5
inch pan. 9. Using a butter knife, make a few fi gure-eights through the
combined batters to marble them. 10. Place the loaf pan into the oven
and bake 50–55 minutes, until a toothpick inserted into the center of
the loaf comes out clean. Allow the pan to cool for 10 minutes. After
cooling, run a knife around the edge of the pan and invert the loaf onto
a cooling rack. Allow to cool before serving.
MAKES RACK POSITION COOK TIME
1 LOAF 3 50–55 MINUTES
Sea Bass
with
Chive-Garlic
Compound Butter
Paired with a simple compound butter, this recipe
lets the fl aky sea bass shine.
MAKES RACK POSITION COOK TIME
4 SERVINGS 3 10 MINUTES
INGREDIENTS
Compound butter
– 1 cup (2 sticks) unsalted
butter, room temperature
– 2 tablespoons fi nely minced
fresh chives
– 1 clove garlic, minced
– Kosher salt
Sea bass
– 4 sea bass fi llets,
4–6 ounces each
– Kosher salt
– Freshly ground black pepper
– 2 tablespoons olive oil
PREPARATION METHOD
To make compound butter
1. In a medium bowl, beat butter with an electric mixer until light and fl u y. 2. Add
chives, garlic, and salt; mix until thoroughly combined. 3. Spoon mixture into the shape
of a log on a piece of wax or parchment paper. Fold the paper over itself. Using your
hands, shape the butter into a cylinder, about 1½ inches wide. Once shaped, twist the
ends to seal. 4. Place in the freezer to set, about 20 minutes. Refrigerate until ready to
serve or for up to one month. When ready to serve, slice four ¼-inch rounds and remove
the parchment.
To make sea bass
1. Preheat the oven to 375°F Convection Mode with a rack set at position “3.” 2. Generously
season sea bass with salt and pepper. 3. In a large, oven-safe cast iron skillet over medium
heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet.
Sear sea bass, skin side up, until well browned and easily releases from pan, about 4 minutes.
Flip over and cook until seared, about 1 minute. 4. Transfer the pan to the oven and roast
about 5 minutes or cooked to the desired degree of doneness. 5. Serve each fi llet with a
round of compound butter on top.
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MODES Bake