A freezer full of bananas

Recently I was home with my parents for the long-weekend. One night my sweet tooth led me to digging through their freezer for some ice cream. Not to worry – I found some! I also found a handful of frozen bananas. I asked my mom what she planned to do with them and she wasn’t quite sure.

I offered to make us all some banana bread and naturally no one objected.

I jumped onto Pinterest and searched for a recipe. Pinterest offers such a plethora of possibilities so I narrowed my search by finding the recipe with the most repins. The recipe I went with was Banana Bread with Chocolate Chip Streusel from A Cook at Heart.

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Now, she calls it a streusel, which means the chocolate chips are mixed with brown sugar and walnuts and layered in the centre of the bread and then tops the rest of the batter. I prefer my chocolate chips mixed throughout so I omitted the layer style and mixed in 3/4 of the chocolate chips and used the remainder to bake on top.

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It all comes down to preference, you can’t really go wrong with banana bread, and if something does go wrong then it becomes a story! This recipe turned out great and was devoured quite quickly not long after being removed from the oven. Follow the links in this post to get the recipe. Happy baking!

Original Recipe

Amount Ingredient
2/3 cups semisweet chocolate chips
1/2 cup light brown sugar
1/4 cup chopped walnuts
1 tablesoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teasoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 stick unsalted butter, room temperature
3/4 cup sugar
1 stick unsalted butter, room temperature
1 large egg
3 very ripe bananas
3 tablespoons milk

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9×5-inch metal loaf pan
2. For streusel – stir chocolate chips, brown sugar, and walnuts together in a small bowl. Set aside.
3. Sift all purpose flour, baking soda, baking powder, cinnamon, and salt into medium bowl.
4. Beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well.
5. Spread half batter in load pan. Sprinkle with half streusel. Repeat with remaining batter and streusel.
6. Bake until tester inserted into center comes out clean, about 50 minutes. Cool loaf in pan on rack.

Cooking time: 50 minutes
Number of servings (yield): 12

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