Thursday, July 1, 2010

Spontaneous Baking

So, yesterday morning I noticed there were some over-ripened bananas on the counter and, as it turns out, some chocolate chips in the pantry. The obvious thing to do in this situation? Make some Chocolate Chip Banana Bread. After eating a third of the loaf myself, I'd say this is a recipe to be shared. So, here you go...

Miss Daisy's Banana Nut Bread (chocolate chips, optional)

1/3 c vegetable oil
1/3 cup sugar
1 tsp vanilla extract
1 egg
2 medium ripe bananas
1 1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 c skim milk
1/2 c chopped pecans
*I added a handful or so of chocolate chips.

Assemble all ingredients and utensils. Preheat oven to 350.
Spray a 5x9 in loaf pan with nonstick cooking spray. In a large mixing bowl cream together oil, sugar, vanilla, egg and bananas with an electric mixer. In a separate bowl combine flour, baking powder, soda and cinnamon. Gradually add the dry ingredients to the banana mixture alternately with skim milk. Fold in the pecans. Pour the batter into the prepared loaf pan. Bake at 350 for 45-50 minutes, until browned and tests done. Yields 1 loaf or 12 1/2 in thick slices.

calories sans chocolate chips: 184
fat: 10 g

Tomorrow's recipe? Tomato Aspic, also courtesy of Miss Daisy. So be sure to pick up your lemon-flavored gelatin and tomato juice at the store this afternoon.

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