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)
- Preheat oven to 350 degrees.
- Puree Bananas. Add butter, sugar, buttermilk (or sour cream mixture) and eggs. Mix together until well blended.
- Separately combine flour, with baking powder and soda. Add this to the banana mixture a third at a time until all is well blended.
- Stir in white chocolate morsels.
- 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)
- Cool completely on wire rack.
- Serve bread with a glass of milk and try not to eat the whole loaf all by yourself :-)