This guy is our neighbors' grandson. They are buddies. This year were they not in the same class but they may be next year!!
And on a totally different note, I made the banana bread again yesterday b/c I had so many overripe bananas. It is so easy and so delicious. Make it.
Recipe from Everyday Food Magazine
Chocolate Chip Banana Bread
Serves 12; Prep time: 15 minutes; Total time: 1 hour 20 minutes
This classic quick bread, from reader Raymond Forker in Savannah, Georgia. is a great way to use bananas that are just past their prime. There is no need to cut out the brown spots—just mash them in with the rest.
1/4
cup vegetable oil, plus more for pan
1 1/2
cups all-purpose flour (spooned and leveled), plus more for pan
1
cup sugar
1
teaspoon baking soda
1
teaspoon grated orange zest
1/2
teaspoon salt
2
large eggs, lightly beaten
1
cup mashed bananas (about 3 medium)
1/2
cup semisweet chocolate chips
1/2
cup coarsely chopped walnuts
1. Preheat oven to 350°. Grease and flour an 8 1/2-by-4 1/2-inch (6-cup) loaf pan. In a large bowl, whisk together flour, sugar, baking soda, zest, and salt. Mix in oil, eggs, and bananas. Stir in chocolate chips and nuts. Pour into pan.
2. Bake until a toothpick inserted in center comes out clean, 70 to 80 minutes (tent loosely with foil if loaf browns too quickly). Cool loaf 10 minutes in pan; then turn out of pan and cool completely, right side up, on a rack.
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