Monday, May 9, 2011

Chocolate Chip Banana Bread

And mushy, very mushy!

Those brown bananas on the counter that no one wants to eat that you just can't through'd be wasting food.

So what do you do with them?


You make banana bread or cake..but today I'm sharing my all-time favorite banana bread recipe...the one that you can't wait to pull from the oven and eat because it just smells so good...the one you have to stand watch over once you've taken it from the oven otherwise the husband will start pulling pieces from it while in the hot pan...get the picture?

Chocolate Chip Banana Bread -
       Adapted from Pillsbury Complete Book of Baking (1993)
3/4 cup of sugar
1/2 cup unsalted butter, softened
1 cup (2 medium) mashed ripe bananas
1/2 cup sour cream (don't use non-fat or low-fat here folks...go for the full leaded stuff)
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup minature semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Original Directions
Heat oven to 350 degrees F.  Grease and flour bottom only of one 9x5 or two 8x4-inch loaf pans.  In large bowl, combine sugar and margarine; beat until light and fluffy.  Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well.  Fold in chocolate chips and nuts.  Pour into greased and floured pans.
Bake at 350 degrees F. for 55 to 65 minutes or until toothpick inserted comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.

Note: If you have a KitchenAid stand mixer, you can just through all the ingredients together in the bowl and turn it on for a few'll get the same me here!

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