Before our regularly scheduled post today, major shout out is in order. Carrie’s bakery (The Bread and Cheese Cupboard in Stone Harbor, NJ), was highlighted by South Jersey Magazine in a Best Of article about the Jersey Shore. If you’re in the Stone Harbor area this summer, the bakery is a required field trip for coffee and morning treats for the fam. She also has a ton of cheese (obvi), and gourmet packaged food like chip dips, snacks, spreads, the list goes on… Ok now, back to bananas:
The opportunity to bake with bananas is contingent on poor planning. I rarely get extra bananas at the grocery store, so I never have really ripe bananas that are only good for banana bread. This week, I bought extra bananas so I could wait for the extras to get too ripe to eat. And then I made banana bread. I forget where I got this recipe, but I think it’s a good one.
Banana Chocolate Chip Bread
Yields 2 8 x 4 loaves, or 4 mini loaves
- 2 1/4 cup AP flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 stick unsalted butter
- 3/4 cup sugar
- 2 large eggs
- 1 1/4 cup mashed ripe bananas (about 3)
- 2/3 cup plain yogurt
- 8 oz chocolate chips
- 1 cup walnuts (chopped and toasted)
- Preheat over to 375. Prepare loaf pans with non-stick spray and/or parchment.
- Cream together butter and sugar. Add eggs, banana, yogurt, and vanilla.
- Add flour and the rest of the dry ingredients. Fold in chocolate chips and nuts.
- Portion the batter evenly into prepared loaf pans of choice.
- Bake 35-40 minutes for mini-loaf pans. Longer for larger loaves, until tester comes out clean.
I’m curious, do you prefer the mini loaves or an 8 x 4?
I go back and forth between the two. Mini loaves if I’m giving them to friends, larger loaves if I’m making it for a breakfast crowd at home. My pet peeve, however, is when recipes just say “loaf pan” and they don’t specify the size: 8 x 4, 9 x 5, mini? Godspeed…