Banana Bread is such a great way to use up all those bananas that you buy but for some reason or another never eat before they start to over-ripen. And then if you are like me, you throw them in your freezer and never think of them again until your freezer is too full to close. Then you dig around and find your stash of frozen bananas which are perfect for smoothies or for a sweet treat!
I made my favorite banana bread with Molly today and decided to bake it in mini loaves so I could freeze them. Let's be honest, banana bread isn't gestational diabetes friendly but I am so going to thank my past self in January when I'm jonesing for a sweet treat and remember that I froze mini loaves of banana bread!
Favorite Banana Bread
Makes 2 loaves
Ingredients
1/2 lb unsalted butter, room temperature
2 cup sugar
4 eggs
3 cups flour
2 teaspoon baking soda
2 teaspoon salt
2 cups mashed very ripe banana
1 cup sour cream
2 teaspoon vanilla extract
1 cup chocolate chips
2 cup sugar
4 eggs
3 cups flour
2 teaspoon baking soda
2 teaspoon salt
2 cups mashed very ripe banana
1 cup sour cream
2 teaspoon vanilla extract
1 cup chocolate chips
Directions
- Preheat oven to 350°F and butter two - 9x5x3-inch loaf pan.
- Cream the butter and sugar until light and fluffy, using your stand mixer.
- Slowly add the eggs and beat well.
- Sift the dry ingredients together and add to the butter mixture.
- Add in the bananas, sour cream, and vanilla and stir well.
- Stir in the chocolate chips before pouring batter evenly into two pans.
- Bake 1 hour until a cake tester comes out clean.
- Turn out onto rack to cool and enjoy!
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