Delicious Banana Bread

I'm a huge fan of quick breads, like I've said before. Pumpkin is probably my favorite (there will be an amazing pumpkin bundt cake coming soon!), but banana isn't far behind. I have made this recipe about three times now and each was great. The most recent time (when these pictures were taken), I substituted half of the flour with whole wheat flour. I didn't notice any different in taste, texture, or moistness, so if you would like a slightly healthier version, I would recommend this substitution. Otherwise, stick with the recipe that follows!

Just a few tips to get you started. You want to use really ripe bananas. They mash better and have a more banana-y taste. They are gross to handle, but the end result will just be better. I used a mini food processor when I did my “mashing,” but you could use a fork, a potato masher, etc. The food processor makes more of a paste (yuck) and the bread doesn’t end up with any small bits of banana.

The only other thing is to remember not to over-stir the batter once the flour is added. If you do, the bread will turn out gummy and tough. Just stop stirring as soon as the flour disappears!

Time to get baking!!

Basic Banana Bread

2 cups all-purpose flour (again, I used 1 cup regular, 1 cup whole wheat)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out on a wire rack. Enjoy!!

Cookie Dough Topped Brownies

These little treats caused quite the stir among my friends. I posted the link for them on my g-chat status and I had about 10 responses of people begging asking me very nicely to please bake these brownies for them. There’s just something about raw cookie dough that gets people going! After all of the fuss, I decided I just couldn’t wait any long to try these out, so I whipped them up to bring to my niece’s field hockey game (and made them again to send to a couple friends).

There really isn’t anything to this recipe. It’s a basic brownie made with melted chocolate chips (as opposed to come recipes that call for cocoa powder). I melted the chips and butter over a direct flame (not a double boiler) and they did just fine. I was careful to stir frequently and remove from the stove as soon as the chocolate reached a smooth consistency. As far as the mixing portion went, I just used a spoon. I thought about using my KitchenAid mixer but decided against it because it would have just meant more dirty dishes!

I would recommend being sure to let the brownies cool completely (maybe overnight?) before topping them with the cookie dough. I tend to be impatient and only waited about an hour and the dough got a little melty/goopy as I tried to spread it around. Otherwise, this is so easy and has great results.

Now go. Make this recipe. I know you’re dying to!!

Cookie Dough Topped Brownies
From My Kitchen Cafe

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup of butter (2 sticks)
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes. Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup butter (1 stick) - softened
1/2 cup light brown sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (the dough can be hard to spread, but the best method is to dampen your fingers... it will prevent them from getting so sticky). Cut into squares. Store in the refrigerator.


Next up: Delicious Banana Bread!