Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Banana Bread

I double-checked, I have not posted a banana bread recipe yet.  This is from Molly Wizenberg's "A Homemade Life."

I made two batches so I could freeze a loaf.  You know, for the Apocalypse.

Banana Bread with Chocolate and Crystalized Ginger

6 TBS unsalted butter, melted

2 cups (250 gm) unbleached, all-purpose flour

3/4 cup (150 gm) sugar

3/4 tsp baking soda

1/2 tsp salt

3/4 cup chocolate chips

1/3 cup finely chopped crystalized ginger

2 large eggs

1 1/2 cups mashed banana (about 3 large ripe bananas)

1/4 cup well stirred whole-milk yogurt (I used sour cream)

1 tsp vanilla (I totally forgot this--without serious consequence)

Preheat oven to 350.  Grease a 9x5 loaf pan.  In a large bowl whisk together the flour/sugar/soda/salt, then whisk in the chocolate chips and ginger.

Beat the eggs lightly then add the butter/eggs/bananas/sour cream and vanilla to each other and mix well.  Pour this mixture into the dry ingredients and stir with a rubber spatula until flour is just incorporated.  Don't overmix, the batter will be lumpy.  Pour into prepared pan, bake 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool on wire rack in the pan for ~ 5 minutes then remove and cool completely on wire rack. 

Sophie enjoyed a piece after cross-country practice today--it was a "fun practice" involving Indian runs and games.  The coach will maintain this after school running group throughout the year, and Sophie is actually looking forward to it.  Growth mindset?  Maybe.  Post practice snack opportunities? Definitely.  We will be able to make our egg creams with milk from South Mountain Creamery starting with my first delivery next week.  Is it bad that was my most exciting news this week, aside from Wegman's? 


Out of India

Not Going Hungry