Thursday, May 9, 2013

Tempt Your Tummy Tuesday: White Chocolate Chip Banana Bread

 One of my favorite uses for too-ripe bananas has always been banana bread.  However, there was a spurt a few years ago when I was making it like every other week.  SO, to spice things up a little bit, I decided to swap the nuts in the recipe for white chocolate chips.  The results, totally dreamy!

  • 2-3 large ripe Bananas
  • 1/3 c Margarine or Butter
  • 2/3 c Sugar
  • 2 Eggs
  • 2 c Flour (unbleached or all purpose or even whole wheat, or a combination of these)
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 c Buttermilk (which I never have, so I mix a good-sized tbsp sour cream, with some milk together to make 1/2 c)
  • 1/2 bag White Chocolate Morsels (approx. 1 c)
  1. Preheat oven to 350 degrees.
  2. Puree Bananas.  Add butter, sugar, buttermilk (or sour cream mixture) and eggs.  Mix together until well blended.
  3. Separately combine flour, with baking powder and soda.  Add this to the banana mixture a third at a time until all is well blended.
  4. Stir in white chocolate morsels.
  5. Pour into greased loaf pan and bake 40-55 minutes in preheated oven until golden brown and cooked through.  (I pour 1/2 the batter into two Pyrex loaf pans, which yields a flatter loaf, but bakes quicker, and gives me one for now, and one for the freezer for later)
  6. Cool completely on wire rack.
  7. Serve bread with a glass of milk and try not to eat the whole loaf all by yourself :-)