Yeah, I know. Not starting out the New Year right by blogging in a timely manner. And recycling photographs! What *am* I thinking?!
Well, I've got knitting and baking on the brain. It's gloomy and rainy out, and I'd rather be doing those activities than...well...many other things!
So, what have I got for you today? The recipe for Banana Bread!
Here it is: Banana Chocolate Chip Bread, as adapted from Cooks Illustrated.
2 cups all-purpose flour
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 bananas -- very ripe, mashed well
1/4 cup sour cream (or use plain yogurt)
2 large eggs -- lightly beaten
6 tablespoons butter -- melted and cooled
2 teaspoons vanilla extract
1/4 cup (or more) mini-chocolate chips
Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease the bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
Combine first four ingredients and chocolate chips together in large bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in a medium bowl.
Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Yield: 1 9-inch loaf, serves 12.
NOTES : Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour the sides as well as the bottom.
Now fire up that oven, get mashin' :) and enjoy!