We are sisters just like the Cole gals. Katy (in Boston) and Abby (in New York City). We bake. We both have blonde hair. Er, obvy, we both have blue eyes. We have a blog. We grew up in a British household with an adorable teapot of a mummy whose attempts at entrees were less than stellar...prolly owing to the fact that they were largely English in origin and all overcooked. However, any lack of prowess in the dinner department was more than made up for in the sweets section. Lucky duckies that we are, our mummy was (and still is) the most divine baker. Our childhoods were food fairytales...imagine, if you will, clouds of flour, little girls in kiddie aprons licking bowls of brownie batter and cookie dough (screw that raw egg nonsense), stealing chocolate chips earmarked for banana bread and chasing our baby brother with just squeezed lemons for tart lemon cakes and squares...
Ok, so we are embellishing just a tad, but you get the drift. Baking is in our blood and blogging, well, that's just what people do these days, right?
We know that for some people, baking seems daunting and scary. But, really, you just have to jump right in. Anyone can bake! We promise!
The worst thing that happens is you start over or, rather, mix the failures into some vanilla ice cream and no one will know the difference and nor will they likely care because it's dessert! Yum! Overcooked, hard cookies turn into cookie crumble ice cream with chocolate sauce that no one can resist.
It's true. We've served it to guests before. Don't. Tell. Anyone.
It might not look super pretty, but it is super easy and has chocolate chips in it, so, well, there's that.
And, if you mess it up, we can tell you from experience that it makes for an excellent bread pudding and topping for yogurt.
Chocolate Chip Banana Bread
¼ cup sour cream
1 teaspoon baking soda
½ cup unsalted butter
1¼ cups firmly packed brown sugar
1½ cups all-purpose flour
Pinch of salt
1 cup mashed banana (about 2-3 bananas)
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350◦ F. Grease a 9" loaf pan and dust with flour.
Stir together sour cream and baking soda and set aside. Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Then, beat in sour cream mixture which will now look a little like runny marshmallows.
Stir in remaining ingredients until just blended. Do not over mix (this also goes for cupcakes and cakes, by the way). If you don't want to add chocolate chips (what is wrong with you?), you can easily leave them out too.
Pour the batter into the loaf pan and bake for 60-75 minutes or until a cake tester inserted in the center comes out clean.
Allow to cool in pan for 15 minutes and then remove from the pan and continue cooling on a rack.
You can also choose to divide the batter among 3 mini-loaf pans. Follow the same recipe but just reduce baking time to 40-50 minutes.
This banana bread is especially good ice cold out of the freezer. Divine!
Thanks Katy and Abby, Blue Eyed Bakers!!