Tuesday, May 7, 2013

Chocolate Chip Banana Bread

Since I've decided to track my food and cut my calories, I thought I would share a recipe that I love, but won't be eating for awhile.  It's like my gift to you.

My family loves this dessert bread . . . it is so delish!  It makes me feel like a good mom when I bake stuff and my kids want it for breakfast or snack.  It may not be low fat, but it's better than the processed stuff, right?  Right.

Here's what you need to get started:
So this recipe comes from the Pillsbury Complete Book of Baking . . . it's old, but still has great recipes.  The recipe was not to be found on the Pillsbury website . . . so yep, you're pretty much lucky to have me! 
 
So first things first, preheat your oven to 350 degrees . . . you want it nice and hot when you're ready to bake. 
 
Then you need to grease your baking dish.  I prefer using an 11"x7" Pyrex baking dish.  (I for reals just measured it because I had no clue.)  The 8"x8" will work, but I found you need to be careful that the center is cooked through when using that size.
Now I'm sure you're all wondering what the plastic baggie is for, right?  Well . . . you put it on your hand when you grab the butter to grease the dish.  Smear the butter all around and then when you're done, bam . . . throw it away and no greasy fingers!  My mom used to do this so it makes me think of her.  Awww. 
 
Then of course you have to flour the pan or the bread will stick . . . trust me.  No bueno.  I scoop in a small amount of flour and twist and turn the pan over the sink, dumping the excess when it's covered.
You can certainly make this by hand, but using a mixer makes things easier.  The recipe calls for softened butter but since I never plan that far in advance, I just melt the butter in the microwave.  Combine the butter and sugar and beat until light and fluffy.
Next I add the eggs (one at a time), sour cream and bananas.  I like to use the brown old bananas that I can't pawn off on my kids.  I'll use however many I have . . . usually two or three.  Since I'm throwing them in the mixer, I don't mash them like the recipe says . . . if you are mixing by hand, definitely use a fork to mash up the overripe bananas before adding to the bowl.  
After that is mixed well, I add the salt and baking soda . . . before I add the flour.  The mixer is on low as I'm adding these to blend them in really well.  Then I add the flour about a half cup at a time with the mixer on the lowest setting so I don't wear the flour.

Once the flour is all mixed in, add the chocolate chips.  Do not over mix once the flour is added . . . just mix until it is all moist. 
Then pour the mixture into the prepared pan and smooth it out evenly.  I like to scrape the sides of the bowl with a spatula to make sure I get it all. 
Bake  for 45-50 minutes and check to see if the center is done with a toothpick or cake tester.  If not, continue baking until you test the center, and it comes out clean.  The top should be golden brown.
My family loves to dig in after it's cooled slightly.  And to make sure it's calorific, Getzy and the kids like it covered in butter.  And let's face it, everything is better with butter!

Chocolate Chip Banana Bread

Ingredients:

3/4 sugar
1/2 cup margarine, or butter, softened
1 cup (2 medium) mashed ripe bananas
1/2 cup dairy sour cream (I used reduced fat)
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup miniature semi-sweet chocolate chips
1/2 cup chopped nuts, optional

Directions:
  • Heat oven to 350 degrees.
  • Grease and flour one 9x5 or two 8x4-inch loaf pans.
  • In large bowl, combine the butter and sugar; beat until light and fluffy. 
  • Add eggs, sour cream and bananas; blend well.
  • Stir in salt, baking soda and flour; blend well.
  • Fold in chocolate chips and nuts.  Pour into greased and floured pan.
  • Bake for 55-65 minutes or until toothpick inserted in center comes out clean. 
  • Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.
So I basically ignore the instructions after I get it in the pan . . . I start to check a little earlier than the recipe calls for because my oven runs hot.  I never remove it from the Pyrex dish unless it's going in my belly, and I never store it in the fridge.  Such a rebel.  Hope you enjoy!

1 comment:

  1. Working on fixing my email issue so I had to email my own dang self . . . #bloggerproblems

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