Best Banana Bread EVER
(infused with Cinnamon Chips)
So I baked banana bread...and then Gremlins ate it.
I had the intentions of getting up this morning and taking pictures of my beautiful creation whilst the morning sunlight was streaming though the windows casting a sort-of "ethereal" glow.
That didn't happen.
Instead, I got up this morning and this is what was left.
WTH? Do I have gremlins that sneak into my kitchen at night and devour my food while I sleep?
I'm seriously concerned about this now people. When I left the kitchen last, there were only TWO slices missing...TWO! This morning I come in and there are only two slices REMAINING!
Ummm....I am hopeful that this bread was so stinking good that the 3 men in my life could not resist the temptation to WAIT until I was able to take some photos of it and that I do not need to be concerned about midnight prowlers in my kitchen.
And that is what I am going to go with...that this is the BEST banana bread EVER!
How did it come to be you ask?
Well, I had 3 rotten bananas sitting in my fruit basket. My intention was to make chocolate chip banana bread; however, when I went to get out my chocolate chips. There were none. I'm blaming that one on my gremlins too. It wasn't me that ate them...I swear it! Instead, I found a leftover bag of cinnamon chips from when I baked these. Yumm-ERS!
So I tossed in a cup of the cinnamon chips and there you have it folks...the Best Banana Bread EVER!
Cinnamon Chip Banana Bread
(adapted from Cooking Light)
1 c. sugar
¼ c light butter – softened
3 mashed, ripe bananas
¼ c. milk
¼ sour cream
2 large egg whites
1 c. wheat flour
1 c. all purpose flour
1 tsp. baking soda
½ tsp. salt
½ c. cinnamon chips (optional)
1. Preheat oven to 350°.
2. Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
3. Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
4. Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
5. Note: To make one 9-inch loaf, spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; bake at 350º for 1 hour and 10 minutes. Yield: 1 loaf, 20 servings (serving size: 1 slice).
You may find this post partying in the following places:
Monday: Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon
Tuesday: Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes
Wednesday: Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/
Friday: Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son),
I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog).