Want to know how one of these-
Can turn into this?!
Well, I'll tell ya! ;)
My friend Mia and I have baby boys that are about 4 months apart, hers being older. This is good for me because I get everything that her son grows out of! I noticed on visits to her place that Sawyer really loved this jumper that she had. I dropped plenty of hints, but no dice. Finally I broke down and went to Target and dropped $90 on a jumper that IMO is not nearly as cool.
Not two days later I get a text from her:
'You want this? You bake me the bread.'
Attached was a picture of the jumper.
I knew what bread she was talking about. Her favorite, Banana Chocolate Chip. So after a few weeks of having this fantastic jumper, I finally came through on my part of the deal!
This recipe is straight out of The Better Homes and Gardens cookbook. The only things I did differently was double the recipe, and I used a 1/2 cup of Ghiradelli Milk Chocolate Chips and 1/2 cup chopped walnuts. It made eight mini loaves.
Now before you go accosting me on the lack of chocolate, let me explain! I think less is more when it comes to chocolate chips in things, especially milk chocolate. There is so much going on with this bread that a little chocolate is a perfect compliment to the walnuts, bananas, and streusel topping.
So without further adieu-
Banana Nut Bread (from BH&G cookbook)
Prep: 25 minutes Bake: 55 minutes
Oven: 350 Makes: 1 loaf (16 servings)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium) HINT: make sure they are VERY RIPE! You can get a great deal on ripe bananas at the grocery store, they usually sell them in paper bags or ask the produce clerk if there are any ripe ones in the back.
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts
1 recipe streusel topping (optional)
Streusel Topping- In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons all purpose flour. Using a pastry blender (or if you're like me, a fork.), cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped nuts.
1. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (and chocolate chips, if you're doing that!) Spoon batter into prepared pan(s). If desired, sprinkle Streusel Topping over batter.
3. Bake in a 350 degree oven for 55 to 60 minutes for 9x5x3-inch pan, or 40-45 minutes for 71/2x31/2x2-inch pans (I think it was around 25-30 min for my mini loaf pans, I never use a timer so I'm not sure, OOPS!) or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil for the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for ten minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. (OOPS to this too, I may or may not have broken a loaf open ten seconds after pulling it out of the oven.)
Enjoy!!!
Kailee
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