“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.” – Friedrich Nietzsche
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Fall has arrived and our granddaughter got both her own viola and her Letterman’s jacket!
RECIPE OF THE WEEK
Speaking of our granddaughter, when I made banana bread with craisins and walnuts she said she didn’t like it… but would like banana bread with chocolate chips! I had never even heard of banana bread with chocolate chips so decided I needed to try it… with this recipe from butternutbakeryblog.com that claims this is the very BEST… very moist.
CHOCOLATE CHIP BANANA BREAD
- 1 1/2 cups ripe and mashed bananas (3-4 medium)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup yogurt or sour cream
- 1 1/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips, plus a handful more for sprinkling on top
Preheat oven to 325 degrees F and line a 9 x 5 loaf pan with parchment paper.
In a bowl, whisk together the flour, baking soda and salt. Set aside.
In a separate bowl, mix together the melted butter and sugars until you reach a paste-like consistency, using either a whisk or an electric mixer with the paddle attachment.
Add your mashed bananas, followed by the eggs, yogurt and vanilla.
Once all wet ingredients are mixed together, fold in the dry ingredients, then the chocolate chips.
Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle extra chocolate chips on top if you like.
Bake 60-75 minutes, until a toothpick comes out with a few moist crumbs. Let it cool completely before removing from the pan. Store at room temperature in an air-tight container.
