Sorry about the lack of posts this week,
I'll be honest
This is where I've been.
We haven't had much sun this winter so when it is out....
Well, we are out!
But on to the amazingness of this bread!
Y'all probably know that I have an incredible base recipe from my momma.
You can find that here
And for some reason as of late all I can think about,
and crave is
(no I'm not pregnant)
So this little recipe is a spin on my mom's with a sassy little kick!
Chocolate and Candied Ginger Banana Bread
In a large mixing bowl combine:
3 overripe bananas (did you know you can toss bananas in the freezer when they start to turn and pull them out whenever you're ready to bake?)
1/4 cup butter
1/4 cup applesauce
1 cup white sugar
In a separate bowl combine:
2 cups of flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3/4 tsp nutmeg
Add the flour mixture to the wet mixture and stir.
1/4 to 1/2 cup mini chocolate chips
1/4 to 1/2 cup chopped candied ginger
Mix to combine
Preheat the oven to 350 degrees.
Grease and flour two loaf pans and fill each a little over halfway with the batter. Bake for 1 hour.
For muffins, choose your pan and grease and flour it. Fill each cup halfway and bake for about 20 minutes.
After timer goes off, check the center of a muffin or the bread for doneness. If it's still gooey add time in 3 minute increments. If the top is looking too brown you can tent it with foil to keep it from burning.
Let cool 5 minutes in the pan and then transfer to a wire rack to cool completly. Store in the fridge.
That would be fresh whipped cream you are looking at ;)
You seriously need to make this!
And it's okay if you don't share it with your kids.