A happiest new year to all of you. My apologies having disappeared since Thanksgiving, but life has been busier than ever. But I’m back and
ready to roll for 2017 and find that cooking with my friends is really the only time I get to see my friends. Teaching at two universities, working on marketing projects and a home baking business with my friend keeps me pretty darn busy. You’ll find me less in the kitchen these days and more at my local coffee bar grading papers, planning courses and just trying to stay afloat in this busy thing called life. But when I’m in the kitchen I’m still a whirling dervish making many messes and many meals. I just haven’t had the time to jot them down. Fingers to the keys, I’m back and hoping to create many new recipes in 2017.
As the year kicks off, I’ve been focusing on warming foods like fresh baked loaves of banana bread for breakfast, hearty soups and succulent stews. In fact, I made a Moroccan Lamb stew from Epicurious which is divine. I highly recommend that you give this recipe a try.
But for my first recipe of the year, I’m sharing my banana bread recipe which I do believe is a winner. (At least with all of my friends and family!). I was told by someone recently that it wasn’t on my website anymore and I couldn’t want that. So enjoy. Get mixing, blending and invite a friend over for company and some kitchen help!
| Servings | Prep Time |
| 6 mini loaves | 15 minutes |
| Cook Time |
| 30 minutes |
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Chock full of milk chocolate chips, this banana bread is a huge hit for breakfast in my family. Feel free to use a half a cup of apple sauce and a half stick less butter to cut down the fat from the butter or lessen the sugar some. You can also use more white whole wheat flour with success. You can also add some different kinds of chips such as cinnamon, white chocolate or even cappuccino.
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- 2 sticks butter softened
- 2 cups sugar granulated
- 4 whole egges
- 2 tsp vanilla extract
- 3 1/2 cups white flour
- 1/2 cup white whole wheat flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup milk, 2 %
- 8 whole bananas over ripe (almost black)
- 2 cups milk chocolate chips
- Pre-heat the oven to 350 degrees.
- Spray 6 mini loaf pans with baking spray -- sides and bottoms -- thoroughly.
- Using an electric mixer, cream together the butter. Add the sugar until combined and then one egg at a time until well mixed.
- Add the bananas and beat into the egg and sugar mixture.
- Gradually add in the flour, baking powder and salt. Combine but don't over mix.
- Fold in the milk chocolate chips.
- Distribute the batter among the 6 mini baking pans. Sprinkle a few more chocolate chips on top for appearances.
- Remove from the oven and let cool on a wire rack.
- Bake on the center rack of the oven until firm to the touch, approximately 30 minutes. When completely cool, wrap in saran wrap and place in freezer bags sealing out any excess air.