A Banana Bread That’s Okay to Make Early
Banana bread is one of those things people rarely make on purpose. Even though you know you’re not going to eat seven bananas in a week, you buy the big bunch anyway, because, “it’s kind of green.” Now, those last three bananas are almost black and you’re feeling like a bad person.
Then you remember banana bread, and long story short, you realize you’re not a bad person…in fact, you kind of rock. While that’s the most common scenario, this scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition. Yes, it does come out better with extra ripe bananas, but if you can’t wait (like I couldn’t), you’re still in for a treat.
The chocolate chips are sparse here, but make a big difference in the overall flavor. This is a case where more wouldn’t necessarily make it better. This should be more of a snack, not a super-sweet dessert. When Michele makes this, she actually grates unsweetened baking chocolate instead, and it’s amazingly like that also. And, don’t even get me started on how good this is toasted.
The recipe is adapted from one by Mary Sue Milliken and Susan Feniger, from their cookbook, City Cuisine. It’s one of the oldest cookbooks we have, and has tons of great recipes, so check the link if you’re interested. Enjoy!
Banana Bread Ingredients:
3 ripe bananas
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup soft butter
1 cup sugar
2 large eggs
1/4 tsp vanilla
1 tbsp milk
1 cup chopped walnuts
1 cup chopped walnuts
1/3 cup dark chocolate chips
*Bake in a 9x4 loaf pan at 325 degrees F. for about 1 hour 10 minutes.
A Banana Bread That’s Okay to Make Early
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