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Whole Wheat Chocolate Chip Banana Bread

I decided to return to the land of the living.  It certainly has been an adjustment since Jeff died.  What a long few months.  I’m slowly but surely making my way back into the fold.  A lot of adjustments have been made.  My daughter has taken on a second job to help out, my son is getting ready to finish high school then will be moving to Milwaukee with his friends.  A lot of change…all at once.  Sometimes I have a hard time wrapping my head around it all.  But I digress.

What I did notice as the dust was settling was I missed cooking.  I missed my alone time in the kitchen.  I miss the time I would take to pray, ponder and reflect. I now work only half days on Thursdays with not much to do in the afternoons.  With that being said, the sun is shining on this Thursday afternoon and  the air is cool. What a perfect day to bake!

I had some really soft bananas, less than half a bag of chocolate chips and one fierce craving for banana bread.  After a look-see to make sure I had butter and eggs (farm fresh even!) I rolled up my sleeves and got to work.

The recipe I have makes a large, rich, moist loaf with just enough sweetness from the chocolate chips.  I use butter instead of oil and I added sour cream to give it a teeny bit of tang.  It’s wonderful.  Slather a warm piece with some butter and you will have a religious experience 🙂

Supplies:

  • 3 overripe bananas, mashed
  • 2 eggs, beaten
  • 1 stick of butter, room temperature
  • 1 tablespoon vanilla
  • 1/2 C sour cream
  • 1/2 C brown sugar
  • 1 3/4 C whole wheat flour
  • 1 tablespoon baking soda
  • 1/4 tablespoon salt
  • 1 C semi-sweet chocolate chips

Preheat oven to 350.  Grease the bottom and side of a 9×5 inch loaf pan.

In a separate bowl, sift together flour, salt and baking soda.  Set aside.

In your mixer cream together butter and brown sugar.  Add mashed bananas, eggs, sour cream and vanilla. Mix until well combined.

Gently add flour mixture until well combined.  Stir in chocolate chips.

Pour batter into loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.  Let cool and enjoy!

Ohhhhh yeah baby…

 

 

 
4 Comments

Posted by on April 5, 2012 in Uncategorized

 

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Banana & Chocolate Chip Upside Down Cake

There is something to be said about early morning baking in the silent solitude of my kitchen. When everyone is sleeping and I can be free to create without interruption.  Cooking really is my zen.  But I digress.

I’ve been wanting to do something with the plethora of bananas that have somehow made it into my kitchen.  I wanted to stray from the typical banana bread/ muffin.  I channeled my inner David Lebovitz and made my take on his Banana Chocolate Chip Upside Down cake.

This recipe is absolutely fantastic.  The cake is nice and rich with a topping full of sliced bananas.  Two things about this recipe that I love. 1. No oil.  There is not one drop of oil used in the recipe. 2. Only one egg yolk is needed. The rest is all egg white.  These two points alone justified me devouring a piece…or two. 🙂

It’s a relatively simple recipe. I did make a few minor adjustments to coincide with what I had in the kitchen.  Instead of a banana puree, I pulsed the bananas in a food processor and left it chunky.  I also omitted the lemon juice and used light brown sugar instead of dark.  The results were outstanding.

Supplies:

For the topping:

  • 2 tablespoons butter, softened
  • 1/3 cup plus 2 tablespoons brown sugar
  • 3-4 ripe bananas, sliced

For the cake:

  • 1 1/2 C flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 C sugar
  • 2 tablespoons butter, melted
  • 1 egg, large
  • 1 egg white, large
  • 1 C mashed, smashed, or pureed banana (your preference)
  • 1/2 C light sour cream
  • 1/2 teaspoon vanilla
  • 1/2 semi sweet chocolate chips

For the topping: Place an 8×8 pan directly on the burner set at low heat.  Melt the brown sugar and butter until it just starts to bubble. Set aside and let cool to room temperature.  It will harden up as it cools. This is ok. It should look like this.

For the cake:  In a large bowl sift or whisk together the flour, salt, baking soda, baking powder and cinnamon.  Make sure there are no lumps.  Mix in the sugar

In a small bowl whisk together the mashed banana (or banana puree), sour cream, vanilla, egg, egg white and melted butter until combined.

Make a well in the center of the dry ingredients and add in the wet.  Stir until just combined. Don’t over work the batter.  Batter will be thick.

Fold in chocolate chips gently.

I wait until the cake batter is made before I slice my bananas that will ultimately be the topping of this glorious cake. Place the bananas in overlapping rows over the cooled brown sugar/butter mixture.

Spoon cake batter over bananas and spread batter evenly with a knife or offset spatula.

Bake at 350 for 40 minutes or until the batter feels just set in the middle.

Let cool for 2o minutes then run a knife around the edge of the cake.  Turn onto a serving platter.

This is what you should get.

How pretty is that?  You get a dense, moist cake topped with gooey brown sugar-banana goodness.  This cake is best served warm, but tastes just a good at room temperature.

I think you will love this cakes as much as my family did. Thank you Dave Lebovitz!

 
6 Comments

Posted by on March 6, 2011 in Uncategorized

 

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