|Delicious chocolate chip banana bread. Yummm.|
|My lovely sous chefs... Miz Em (L) and Miz Jess (R)|
So a couple weeks ago i had a delicious banana bread and Colleen said it's really easy and the reason she thinks it's so good is it's made with buttermilk. I found this recipe online and thought it sounds like Colleen's, so i'll give it a try. The only thing i did different, is i used whole wheat pastry flour instead of regular baking flour, and then my sous chefs convinced me a little dark chocolate couldn't hurt. Yes, we could have opted for nuts, but why use nuts when you have good dark chocolate? One other thing... next time i see no reason to use the stand mixer. It would have been just fine to use a large bowl and fork to mix it. I think it came out delicious! Dense, but not too dense; Nice banana aroma but not too much banana; and a hint of chocolate, without over doing it!
- 2 eggs, beaten
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup mashed bananas (overly ripe work best)
- 1-1/2 cups white sugar
- 1-3//4 cups
all purpose flourwhole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped nuts (or chocolate or raisins)
Spray or grease one 9x5 inch loaf pan.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to the banana mixture and stir in nuts, chocolate or raisins. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
And remember... next time you have bananas that are overly ripe, don't throw them out... make banana bread.