Wednesday, September 16, 2009
Memories....In the Corners of My Mind
Banana bread totally brings me back to my childhood.
And it’s not because I have memories of Mom making it on cold rainy days. It’s because I have memories of ME making it on cold rainy days.
I’m not knocking my mom at all. In fact, it’s because of her that I absolutely, totally love baking and cooking and getting all crazy in the kitchen.
My mom always put me to work come dinner time. Fixing up the salad, peeling carrots and potatoes, setting the table. At some point, she figured it was A.O.K. that her hyper and curious daughter could assist with making our fab meals and baking our homemade treats. In no time at all, I was waking up before the rest of the family so that I could give cinnamon rolls a whirl or my famous French toast. The thrill of success. The defeat of failure. It was awesome.
And then of course, I would come up with my own crazy culinary concoctions while home alone. This probably didn’t please my parents too much.
At some point, my Mom was pretty confidant that I could handle the major baking by my lonesome. Christmas cookies. Birthday cakes. Three-layer chocolate strawberry shortcake. Done, done and done.
My mom’s major concerns of her chef-in-training were my knife skills and messiness.
Today, I can confidently say that I’m great with a knife and I compulsively clean, so – no more worries, Mom.
If you ever have bananas ripening away with no one eating them, this recipe will work for you. And for all of you who fear and loathe baking, this will help you get over it. It’s pretty much the easiest baking recipe ever.
And it’s way delish. And it has bananas in it, so it’s good for you, right? Right?
I just made this on Saturday. For all you South Jerseyians, you may recall that as Day 2 of the Weekend It Never Stopped Raining. I then brought some to my awesome grandparents, because grandparents love baked goods. They don’t lecture you about nutrition and the evils of good food and getting a fat bootie. They just eat it all and say, “Thank you.”
So here’s the recipe. Enjoy:
Mini Chocolate Chip Banana Bread
2 cups flour
1 cup sugar
1 tsp. baking powder
½. tsp. baking soda
1 tsp. salt
3 really ripe bananas
2 extra large eggs, at room temp.
1 cup mini chocolate chips
Pre-heat oven to 350 degrees. Grease the sides and bottom of a bread pan with some butter.
In a large bowl combine all of the ingredients EXCEPT the chocolate chips. Mix on medium speed until the mixture is smooth. Fold in chocolate chips. Pour batter into pan. Bake between 60 and 65 minutes. Cool for about a half hour on a wire rack. Remove from pan. You can let it cool some more or eat it straight away while it’s warm.