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Thursday, July 1, 2010

Monkey taste, monkey eat!

Before I say (type) anything else, let me apologize for not having a picture of the recipe I am about to post. It was eaten too quickly and I just got side-tracked that I forgot to take a picture. It will be remade again soon as I have some over-riped bananas again so don't fret :)

I know I haven't posted cupcake stuff but hang with me ok? This delicious "bread" can be paired with coffee or as dessert or your entire meal. I promise I won't judge. We all have had over-ripened bananas and it's so wasteful to just throw em out. This is a good alternative to that...or you can just buy bananas and purposely forget to eat it till it gets all black, that's fine too!

I'm a bit short on time so I won't say too much of an intro. The original recipe I adapted can be found here.

Chocolate Chip Banana Nut Bread

* 1 1/2 cups all purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup semisweet chocolate chips (I used a cup of dark chocolate chips instead)
* 3/4 cup walnuts, toasted, chopped (I used 1 cup of chopped walnuts; spread it out in a pan. toast in a pre-heated oven 350 degrees for about 7 mins)
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 2 large eggs
* 1 cup mashed ripe bananas
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons vanilla extract (I used 2 teaspoons)

Directions:

Preheat oven to 350°. Stir together flour, baking soda, baking powder, and salt in a medium mixing bowl until blended. Combine chocolate chips and toasted walnuts in a small bowl; toss with 1 tablespoon flour.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, beating after each addition. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture on low speed until blended. Spoon about one-third of the batter into buttered and floured 9x5x3-inch loaf pan. Sprinkle with half of chocolate chip-walnut mixture. Spoon another one-third of batter over the chocolate chip mixture. Sprinkle with remaining chocolate chip-walnut mixture. Cover with remaining banana bread batter. Run knife through batter in zig-zag pattern.

Bake bread until tester inserted into center comes out clean, about 60 to 70 minutes. Cool for 5 minutes in the pan; turn out onto rack to cool completely.

Makes one 9x5x3-inch loaf of banana bread with chocolate chips and walnuts.

***Note before you start baking***

When you mix the chocolate chips and walnuts with the flour, I also tossed in about 1 1/2 to 2 teaspoons of cinnamon. You don't have to do it if you don't like cinnamon but I love cinnamon and I think it gives the bread just a little bit of extra yum factor :) Happy Baking!

2 comments:

Alicia Celeste said...

I dig the disclaimer about it being eaten too quickly to take a photo. You're adorable. :)

seiko_08 said...

Gee thanks for ruining my diet, now I'll never get back to my girlish hourglass figure!