There is nothing like starting the day with a slice of ultra moist homemade banana bread. The first "Where have you been all my life?" experience I had with a piece of banana bread was a stormy November morning back in 1992 when the mother of my college roommate delivered her lovable loaf to our dorm room. After one bite of her scrumptious masterpiece the sun began to shine, the birds began to sing and I had a newly found spring in my step...Marcia Bargmann, you changed my world that fall morning!!
I didn't think banana bread could get any better until I altered a recipe found in the 1982 Connecticut Cooks Recipe Book. If you are a purist - you can leave out the coconut and chocolate chips and add a 1/2 cup of chopped walnuts - it's amazing both ways
I didn't think banana bread could get any better until I altered a recipe found in the 1982 Connecticut Cooks Recipe Book. If you are a purist - you can leave out the coconut and chocolate chips and add a 1/2 cup of chopped walnuts - it's amazing both ways
Jazzed up Banana Bread
1/2 cup unsalted butter (room temperature)
1 cup sugar
2 eggs
2 cups flour
1/4 tsp salt
1 tsp baking soda
3 mashed bananas (ripe)
4 tbsp sour cream
1/3 cup chocolate chips
1/2 cup coconut
Grease and flour 9x5 loaf pan. Preheat oven to 350. Cream unsalted butter, sugar & eggs. Add flour, salt, baking soda, bananas and sour cream until well blended. Mix in chocolate chips and coconut by hand until evenly distributed throughout batter. Pour into prepared pan. Bake for 1 hour and 5 minutes (use tester as you may need to bake an additional 3-5 minutes). Let sit for 15 minutes. Remove from pan and cool to room temperature. Wrap and refrigerate.
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