I want to start off by saying welcome to all of the new followers! I'm so excited to have you all be a part of my cooking adventures!!
I also wanted to give a little reminder that I'll be closing my giveaway on Wednesday. So if you haven't registered for it, do it soon so you'll be in the running for a special Valentine treat from me!
Winter has finally hit (not that I wasn't grateful for the dry weather we were having). Snow has blanketed everything in sight. When that happens, I don't like to go out. It's cold and the roads are slick. Instead, I much rather prefer to stay indoors and bake.
So that's what I've been doing lately. I tried a new recipe for banana bread and LOVED it! It comes from a cookbook I have called, "A Passion For Baking" by Marcy Goldman. I love this book! I have yet to try something that I haven't been impressed with. I've posted about her Chocolate Chip Peanut Butter Cookies, so try those if you haven't.
I love that this recipe for banana bread is tender and moist. And since we are chocoholics in this house, we love that it's studded with chocolate chips. But if you'd prefer to forego the chocolate, you can try raisins instead and you can always add nuts of course. They're just a no-go around here.
So on the next chilly day that you happen to have some ripe bananas to use, try this recipe out. It's quite delicious!
Here's what you'll need:
1 C. unsalted butter, softened
2 C. sugar
4 large eggs
5-6 medium ripe bananas, mashed
1/2 C. sour cream
2 tsp. vanilla
4 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. chopped pecans or walnuts (opt.)
1 C. chocolate chips (opt.)
1 C. raisins (opt.)
Generously spray two 9"x5" loaf pans with baking spray (that has flour in it) and set aside. In a mixing bowl, cream the butter and sugar until well blended.
Add eggs, banana, sour cream, and vanilla.
Fold in flour, baking powder, baking soda, and salt, scraping the bowl often.
Mix on low speed; then fold in nuts or chocolate chips or raisins, if desired.
Spoon batter into prepared pans.
Bake at 350 degrees for 55 minutes, then decrease the temperature to 325 degrees and bake another 15-20 minutes or until a toothpick comes out mostly clean.
Cool on a wire rack. Makes 2 loaves. I like to keep one loaf out for the kids to snack on and I'll put the other loaf in the freezer until we're ready for more banana bread.