Sunday, October 25, 2009

Banana Bread

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I’m sure that most of you have a “go to” banana bread recipe but I hadn’t been  fortunate to find one until now.  As a matter of fact I’ve made many an unsuccessful recipe before this one.  Sadly all of my recipe attempts have been over browned and undercooked but not this one.  This one was perfection. 

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For months now every time I mentioned banana bread Monica told me about this terrific recipe she had  (She got the recipe from Dawn at Vanilla Sugar.)  and even when Monica told me this recipe converted her from being a banana bread hater I just nodded yeah, yeah and never made a move.  I’m kicking myself now for waiting so long to give it a try.  Learn from my mistakes.  :)

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I followed the recipe but baked four mini loaves instead of one large one.  Although I didn’t alter the recipe I did kick things up a notch with two of the mini loaves.  You ready?  I swirled in some left over caramel  from this caramel corn recipe and topped one of the caramel loaves with walnuts!  While the caramel ones were beyond good, the plain ones were also very good so don’t think you have to “supe” this up.  Three out of four loaves were gobbled up before the end of day and the fourth went to our football commissioner as “just because”.

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Chocolate Chip Banana Bread 

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed very ripe bananas
  • 3 tbsp. sour cream
  • 1 tbsp. lemon juice
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup mini chocolate chips (optional) I left these out!

Preheat oven to 350 degrees. In a large bowl with an electric mixer or a spoon, cream shortening and sugar together. Beat in eggs one at a time; then mashed bananas, sour cream, and lemon juice.

Sift together flour, baking powder, salt, and baking soda. Slowly add dry ingredients to the wet mixture, then fold in chocolate chips. Pour into greased and floured 9x5x3 loaf pan. Bake for 60 minutes.

NOTE: If your bread is getting too dark, loosely cover bread with foil. I did this for the last 15 minutes of baking time.

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I did have one tiny issue with my bread though it wasn’t due to the recipe.  It was with  my addition of caramel.   My caramel sunk to the bottom and some of it stuck to the pan. (Check out my bottom photo.  I scrapped out the caramel bits and hid them from the kids.  They were THAT good!) My first mistake was swirling it in which gave it a head start to the bottom.  The next time I’ll try layering in the caramel and see if that keeps it from diving straight to the bottom.  I’m not sure I could have kept the caramel from sticking but next time I’ll remove the bread after its cooled 10 minutes and allow it to finish cooling on a rack. My last change……more walnuts.  I added what I thought was plenty but once the bread started baking up I realized it really wasn’t. 

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Those of you who have read my blog a few times know that the Twins are super active and play various sports and you may also remember that Babygirl was cheerleading this year. WELLLLL, Devon’s Jr. Midget football team went 8-0 in the regular season!  They were the first team in the FOURTEEN years of our league’s history to go undefeated! As a matter of fact they won their conference in back to back years, another first!  One of the things I may not have mentioned was that Babygirl was cheering for her brother’s team.  WELLLLL, Babygirl’s squad won first place in the Mid-Florida cheerleading competition this weekend!  Not only were they competing against girls a couple of years older than them, half their squad has never cheered before, Babygirl included.  Both Winter Springs Jr. Midgets football team and cheerleaders were winners this season!  Unfortunately, the boys lost their first playoff game but they did have a good run.

Here are photos of my two in their uniforms!

devons football 001 mckenna cheerleading 001

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