Saturday, October 27, 2012

Banana Chocolate Chip Bread

As I write this Hurricane Sandy is charging up the East coast and headed for a collision with a chilly low pressure system that will drag it westward bringing heavy rains and high winds over a vast area for a sustained duration. By all accounts this is a monster storm, already responsible for taking lives in the Cuba and Haiti.

No one can say how all this will turn out. The word is hope for the best but prepare for the worst. We had a big wind come through the back yard a couple of years ago. It damaged most of our tall trees, two had to be taken down later, and we were without power for a week. But that was a very local event. It seems that was just a hiccup compared to what's headed this way now.  A state of emergency has be declared in 8 states and 50 million people may be effected.

So Kenny installed a new sump pump and cleaned out the gutters. We checked the batteries in the flash light and clock radio; took down the umbrella and stowed the deck chairs. We bought some water and canned goods. And I made banana bread. 

Nothing takes your mind off your troubles like baking and I've got some bananas going brown before my eyes, so why not. We can only do so much. At some point I had to shut off the Weather Channel and turn on the oven. Now I'm going to slice up some bread and put the kettle on. I going to look out the window and admire the beautiful Fall colors and pray everyone stays safe and gets through this as best as possible.

Banana Chocolate Chip Bread

1/2 cup butter
1 cup raw cane sugar
1 egg
1 teaspoon vanilla extract
1 & 1/2 cup white whole wheat flour (I used King Arthur)
1/2 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed banana 
1/2 cup milk
1/2 cup chopped dark chocolate (I used Perugina 70% cocoa) or chocolate chips

Preheat oven to 350 degrees. Butter and flour a 4 X 9 inch bread pan. Combine flour, almond meal, baking powder, baking soda and salt; set aside. Combine mashed banana and milk; set aside. Cream the butter and sugar in a stand mixer. Add the egg and vanilla extract; mix well on low. Scrap the bowl. Mix on low and add the flour mixture alternately with the banana mixture until everything is combined. Pour batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean. 


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