Chocolate Chip Banana Bread

Chocolate chips make everything better!  I always seem to have extra ripe bananas screaming, "banana bread" in my house lately.  I opted for an easy go to recipe and added some chocolate chips, PERFECTION! 

 

Ingredients:

• 1 1/2 cups of all-purpose flour
• 1/2 -3/4 cup milk chocolate chips
• 3 ripe bananas
• 1/3 cup melted butter
• 1 cup of sugar ( I did 3/4 cup sugar and 1/4 cup honey)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• Pinch of salt

Directions:

1. Preheat the oven to 350 degrees.
2. Add bananas, egg, vanilla, cinnamon and sugar into a mixing bowl and mix until smooth.
3. Slowly mix in flour, soda and salt.
4. Gently fold in chocolate chips.
5. Pour into lightly buttered bread pan.
6. Bake for 45 minutes.
7. Cool and serve.

 

 

 

 

 

  

Walnut Crusted Banana Bread

I have made so many loafs of banana bread throughout the years and I have no idea why I haven't thought of this sooner.  The banana bread is perfectly moist and the walnut crust is divine.  This is definitely my new "go to" banana bread recipe.

Ingredients for Bread:

• 3 ripe bananas
• 1/3 cup melted butter
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour

 

Ingredients for Pecan Crust:

• 2 tablespoons butter, softened
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 cup chopped walnuts
• dash of cinnamon

 

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixer beat bananas, butter, egg and sugars until smooth.
3. Mix all remaining dry ingredients into a large bowl and stir.
4. Slowly beat in dry mixture until smooth.
5. Pour mixture into a greased 4x8 loaf pan.
6. Add all crust ingredients into a bowl and mix together with a fork until crumbly.
7. Sprinkle the banana bread batter with the crust mixture evenly.
8. Bake for 1 hour or until toothpick comes out clean.

Lemon Sour Cream Pound Cake

Adapted from Paula Deens Sour Cream Pound Cake

 

 My first ever Pound Cake was DELICIOUS.  It is so dense, flavorful and soft.  I always had the notion that this would be so time consuming and difficult however, it was quite the opposite.  My husband seriously devoured it.  A perfect cake for any gathering!

 

Ingredients for Cake:

 

1/2 cup Crisco

1 1/2 cups sugar

1/2 cup sour cream

1/4 teaspoon baking soda

1 1/2 cups all-purpose flour

3 large eggs

1/2 teaspoon vanilla extract

juice and zest from one small lemon

 

Ingredients for Glaze:

• 1 cup powdered sugar
• 2 tablespoons 2% milk
• juice and zest from 1/2 lemon

 

Directions:  Preheat oven to 350 degrees.  In a large mixing bowl cream together Crisco and sugar.  Mix in eggs, sour cream, vanilla  and lemon juice/zest.  Slowly mix in the soda and flour until smooth.  Pour batter into a greased or parchment paper lined bread pan and bake for 45-60 minutes, or until toothpick comes out clean.  When Cake has cooled whisk together all glaze ingredients and drizzle over the top.



No Knead Skillet Bread

This recipe comes from my friend Kathryn who was kind enough to pass along the recipe.  Kathryn made this at a recent play date and everyone was dying to try it.  I was eyeballing it the whole time she was cooking and could not wait to dive in.  Definitely the hit recipe of the play date!

Ingredients:

• 3 cups flour
• 3/4 tablespoons yeast
• 3/4 tablespoons Epsom salt
• 1.5 cups warm water
• 1 teaspoon canola oil
• garlic salt, to taste
• Italian seasoning, to taste

Directions:  Mix all ingredients until evenly combined.  Dough will be wet and gooey!  Let rise  covered for at least 2 hours, refrigerate after 12.  Add oil to skillet over medium/low heat.  Spread 1/2 of the dough into a flat circle,  place in skillet and sprinkle with garlic salt and Italian seasonings.  Cover and cook for 10 minutes on each side.  You can save the dough in the refrigerator for up to two weeks.