Thursday, December 8, 2011

Banana Nutiness

We all need a few standard go-to recipes, preferrably in a worn out binder covered in food stains - stains that are known around here as "casualties of chaos" in staggering proportions. Yet, we march on down the beaten path with familiar friends from time to time and this recipe is one of my favorite pals. Basic banana nut bread. Love every morsel of it. We (my two oldest offspring and I) stirred in about 3/4 cup chocolate chips to make things interesting...we have a hard time leaving basic alone and letting it do its work. We were pretty pleased with the warm little bites of chocolate - maybe next time we'll add dates or apricots, but either way our basic banana goodness leaves a curious soul with lots of opportunity - Happy Experimenting!

Banana Nut Bread

1 stick unsalted butter at room temperature
1 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2-3 very ripe bananas, mashed
1/2 cup sour cream
1/2 cup chopped pecans
3/4 cup chocolate chips (optional)

Preheat oven to 350 degrees. Butter a 9x5 loaf pan; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and mix until blended. In a medium bowl, stir together flour, baking soda and salt. Add to the butter mixture and stir until just combined. Add bananas, sour cream, and vanilla. Stir in nuts and chocolate chips and then pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let rest in pan for 10 minutes, if you can stand to wait that long before slather up a hot slice with a pat of butter - delish!