AKM designs and delights: banana

Best Banana Bread EVER

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(infused with Cinnamon Chips)

So I baked banana bread...and then Gremlins ate it.

True Story.

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)

Ingredients:

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)

Directions

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).

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