Long before I learned how to cook, I was a baker. And the strange thing about that was, I never had a sweet tooth. So I would bake and then give it away or take it to work, where my co-workers complained I would make them fat.
I told my husband I wouldn’t be baking banana bread again until the fall because it makes the house too hot, but when I see bananas like this, they just scream banana bread. I adapted this recipe from one that I found on AllRecipes.com
1/2 c. butter, softened
1 c. sugar
2 medium ripe bananas, mashed
1/4 c. milk
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 c. mini chocolate chips
1/2 c. toasted almond pieces
First, I mixed the butter and sugar. Then, I added the rest of the wet ingredients and mixed it together.
Next, in a separate bowl, I mixed the dry ingredients, and added them in, a little at a time, to the wet mixture. Last, I added the chocolate chips and almond slices.
I put the mixture in a bread loaf pan, and baked it at 325 degrees for 55 minutes. Since everyone’s ovens vary a bit, I would start checking it at about 45 minutes to see if it is done. In case you do not know how to check a baked good to see if it is done, you stick a toothpick into the center. If it comes out clean, it’s done. If it doesn’t come out clean, it needs more time to bake.
Because of the name of the blog, I figured it was about time I put something “sweet” on the blog. With all the butter, this is definitely not on my diet, but we all need a treat every now and then. Enjoy! ~Nancy