I swear I haven't been ignoring my blog. Winter quarter has been taking its toll on all that is involved in BTN. Long class days and short hours of sunlight, we are all just ticking off the days left before it is spring break.
Being so busy I haven't really been able to blog it up, although I have been making magic in my kitchen, profiteroles, chicken caccatoire, paneer curries. Current obsession is making indian curry everything. Of course, this blog has nothing to do with Indian anything though.
It appears to be the trend that with being in school soooo much I always have left over fruit (mainly bananas) that turn browner then brown before I get a chance to consume. So what is the best thing to do to over ripe bananas? Banana bread of course!!
Another inspiration for baking bread was last week's adventure to Galena IL with the grad college for a ski trip. The skiing itself, was well... we are in the midwest enough said, the rest of the trip, very good time. Kwang Oh made an amazing sweet cornbread that I ate wayyy too much of and long story short instead of concocting banana cupcakes, I went with banana bread.
So you'll notice that there are NO spices in this recipe what so ever. Instead there is chocolate chips and almonds. Of course, I did want to add about 2 tsp of cinnamon, but somehow ran out!!! (how is that possible I do not know) so, up to you if you want to add nutmeg, cinnamon, or ground clove. I am confident that a little addition of any of those three spices will only add to the deliciousness of this bread.
Also note that I used 2 frozen bananas and 1 overly ripe one. To compensate for the extra moisture provided via frozen bananas, I added more flour. You can adjust as needed depending on your banana moisture content.
This bread, the outside is almost burnt like, crisp even but softens up as the days go by. It is sooo good, subtly sweet and with nice texture from the large amounts of almond slices and chocolate chips, this is borderline cake bread. Consume with your morning cup of coffee or tea, or maybe as an afternoon class when GCC 504 is really dragging on.
Banana Chocolate Chip Almond Bread
ingredients
2 lrg eggs
.5 c light baking olive oil (or any other veg oil)
1 c white sugar
3 bananas, thawed and mashed
1.66 c AP flour
1 tsp b soda
.25 tsp b powder
pinch of salt
1 c almond slices
1 c chocolate chips
.25 tsp vanilla extract
instructions
1. preheat oven to 350F
2. in your mixer, mix wet ingredients together (except for vanilla)
3. while wet ingredients are incorporating, in a separate bowl, mix dry ingredients (except for almonds and chocolate chips), if you are adding any spices, add now
4. when wet ingredients are well mixed, add dry ingredients and mix well.
5. fold in chocolate chips and almond slices
6. in two 8 x 9 baking dishes, pour in batter mixture
7. bake for 45-60 minutes until cake tester comes out clean.
consume warm, with butter. Freeze other loaf for consumption at another time.
Friday, February 26, 2010
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