15 April 2010
Now that I really really really cannot consume dairy at all it seems that cheese and butter occupy my thoughts more than usual. In light of that, I have decided to provide you with another delightful dish that needs butter. Robyn has been so kind as to share her magical banana bread recipe and for those of you that have had the pleasure of devouring it before, you know it honestly is that good.
Sometimes we get together and just talk about it. Wait, that is so not healthy, is it?
Robyn's notes: I find it often needs a bit more time to bake than it says in the recipe, I usually poke it with a toothpick and see if it's still batter in the middle. Also, if you add all of the chocolate chips that it says to I find you can cut down the amount of sugar. It's plenty sweet with all that chocolate...
1 cup granulated sugar
4 ounces butter, softened
1 & 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Cream sugar and butter. Beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened. Fold in the chocolate chips so that they are evenly dispersed. Pour batter into a greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325° for approximately thirty minutes. Remove foil and continue baking for thirty to forty minutes, or until a wooden pick comes out clean (no clingy batter). Cool for ten minutes in the pan, then remove from the pan and cool banana bread completely before slicing.
Recipe by Robyn Barnett. Photo from Google Images.