Friday, July 18, 2014

FFF: Chocolate Chip Banana Bread



When I woke up this morning, I went into the kitchen to pour myself a cup of coffee. I noticed the overly ripe bananas sitting on the counter and suddenly had the urge to bake banana bread. That is something my mom would do. My mom made banana bread at least once a month because no one in the house would eat bananas, and she continued to buy them. I didn’t mind, because I love banana bread. The best kind of banana bread is moist, falls apart easily, and has just the right amount of banana power.
I didn’t have my mom’s recipe on hand, so I went to the best source for banana bread…the internet. When it comes to baking, I like to find recipes with the best reviews. That way, you know it’s good. After doing some research, I found this recipe for banana bread on Food.com It had over 550 reviews and most of them were 4-5 stars. After writing up this blog post, I’ll be adding another review and another five stars to the page.
I like simple to follow recipes and this was definitely one of them. It took about 10 minutes to prepare and one hour to bake. While the banana bread baked, I sipped on my coffee and enjoyed the delicious banana bread aroma that filled the air. No need for banana bread candles when you can have the real deal floating around.

Ingredients: *1 stick unsalted butter (1/2 cup), *1 cup sugar (you can replace with 1 cup of baking stevia) *2 eggs, beaten, *3 medium extra ripe bananas, finely mashed, *1 1/2 cups flour, *1 teaspoon baking soda, *1/2 teaspoon salt, *1 teaspoon vanilla, *10 ounces semi sweet chocolate chips.


Directions:
  1. Cream together butter and sugar.
  2. Add eggs and crushed bananas.
  3. Combine well.
  4. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
  5. Mix in chocolate chips (walnuts, pecans, white chocolate, raisins, and macadamia nuts are all great fillers)
  6. Pour into greased and floured loaf pan.

-Bake the loaf for 50 minutes at 350 degrees. Turn oven off and let the loaf sit in the oven for an additional 15 minutes.

I like banana bread when it is fresh out of the oven. But, if you are not going to eat it right away, store it in the fridge so that it will stay nice and moist.
I was extremely happy with the way the banana bread turned out. The texture and flavors were spot on. I move into my new place next week and I can’t wait to start back up baking and cooking new recipes. I know I’ve been slacking in that category, but it’ll all be back to normal soon!

Make sure to follow Taralynn on her new blogTwitter and Instagram for more awesome tips
  *This is a repost from simplytaralynn.com

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