Friday, August 24, 2012

Banana bread

Even better, chocolate-chip banana bread. Need I say more?

My boys love a nice thick slice with breakfast. And with lunch. And in that long gap between lunch and supper.

I got the original recipe for banana bread from my mom. Of course I've tweaked it a bit. The original instructions called for separating the eggs, then folding in the stiffly beaten whites before baking. I don't bother with the separating, but I do beat the dickens out of the butter/sugar/egg mixture, much like you do when making a cake. I think that incorporates enough air, and I stand by my decision.

My other tweak is adding a cup of mini chocolate chips. Regular size chocolate chips work too, but I find the mini chips distribute more evenly, and the bread is a tad easier to cut.

So without further ado...

Chocolate-chip Banana Bread

1/2 cup butter, room temperature
1 cup white sugar
2 eggs
3 very ripe bananas, mashed
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1 cup mini chocolate chips

Preheat oven to 350 F. Grease a 9x5 loaf pan.

In bowl of mixer, cream together butter and sugar. Add eggs one at a time, and beat at medium speed until pale and fluffy. Stir in mashed bananas.

In separate bowl, whisk together flour, salt, baking powder and baking soda. Stir into banana mixture, alternating with the milk. Stir in chocolate chips.

Pour batter into prepared loaf pan, batter will be thick. Bake for at least 1 hour. My oven needs 1 hour and 15 minutes. Cake tester or toothpick should come out clean. Cool in pan 10 minutes, then transfer to rack to cool completely.

I firmly believe this makes a perfect breakfast. You've got the fruit, the carbs and the protein (from the eggs). For added protein, spread a slice with peanut butter. Yum!

1 comment:

  1. Yum, and I bet that bread is better than a slice of plain store bought white with jam and processed margarine.