Recipe

I've been baking.  A lot.  Although, any baking for me is a lot.  I baked a batch of Williams Sonoma sugar cookies.  We made them green for St. Patrick's Day and Snow White because that's the cookie cutter Little Miss chose. 




Then, we had a billion bananas so I made chocolate chip banana bread last night.  The recipe is below:


Ingredients:

• 3/4 cup butter (at room temperature)
• 1 1/2 cups sugar
• 2 eggs
• 1 1/3 tablespoons milk
•  ripened bananas
• 2 cups flour
• 1 teaspoon baking soda
• About 1/2 bag chocolate chips (totally your preference on how much you like)

Directions:
Preheat oven to 350 degrees.


In a large bowl, combine the sugar and the butter.  Use a mixer on low until combined.  Add eggs and blend.  Add milk and the bananas and mix for about 1 minute.  The batter may look at little lumpy – that’s ok!  Add the flour and the baking soda and mix until blended.  Stir in the chocolate chips.


Spray 2 loaf pans with non-cook spray and divide the batter among the two pans.


Bake for 45 minutes. You should be able to insert a knife into the middle of the loaf and the knife should come out clean.


I baked mine for a bit longer as the blogger did.  Also, as with every new recipe, I messed something up.  I read 1 1/2 CUPS of sugar and then 1 1/3 TBS of milk as both cups.  I poured the milk in and was like that seems like a lot.  So, I strained out the milk and figured the batter was moist enough and kept going.  It was cheaper to continue on than it was to start over.  I tested a piece out of the oven, and it came out fine if not a little too moist.  *g*  I froze one loaf and kept the other out to snack on this week.  I may not like baking, but I'd like to do it more.  Also, when they told new moms to have a lot of food in the freezer, I don't know if chocolate chip banana bread was the original intent.