Just the other day I had a few very brown bananas sitting in my fruit and veggie bowl.
Yes, I have a bowl in the middle of my table that I keep my do not refrigerate items. You know things such as onions and potatoes. I also store apples and oranges.
It is in my huge bowl that otherwise would sit vacant until we have a big family function and I usually throw a big old salad in it. Other than that it pretty much sits and does not get used.
Until now, with those bananas sitting there staring me in the face. I began to wonder if it was such a great idea to have that bowl full of stuff afterall. I could have chucked them in the freezer, although I think after they are frozen they tend to hold extra water and the bread tastes and looks a bit off.
I just do not think that banana bread is as good with frozen bananas.
I thought about making Banana Ice Cream, but I forgot to freeze the cylinder I use to churn it.
Banana Bread was the only option.
I opened the freezer and saw some white chocolate chips smiling at me, Beckoning me to add them to the bread.
So I did. And it was glorious magic.
I love this type of banana bread, each bite had a surprise of chocolate that was not expected.
Yeah and it is white chocolate, so it kind of melts into the bread and you do not detect it until you take a bite, and another bite until your slice is all gone.
White Chocolate Chip Banana Bread
Ingredients:
1 stick of butter at room temperature
¼ cup honey
½ cup light brown sugar
¾ cup mashed bananas (1-2 bananas)
½ teaspoon vanilla
1 large egg at room temperature
½ cup sour cream at room temperature
1 ½ cups all-purpose flour
1-teaspoon baking soda
½ teaspoon baking powder
½ teaspoon pumpkin pie spice
½ teaspoon salt
1/2 cup white chocolate chips
Directions:
Preheat oven to 350 degrees.
Grease a large loaf pan. In a large bowl combine butter, honey and brown sugar. Beat until fluffy. Add Bananas and vanilla. Beat until bananas are incorporated. Add egg and sour cream. Mix until blended.
In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. Add the flour mixture about a ½ cup at a time to the butter mixture. Add the chocolate chips. Pour into prepared loaf pan. Bake 30-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool completely. Invert on a plate.
Combine 1/2 cup confectioner sugar and about 2 tablespoons water.
Drizzle over top before serving.
Peace be with you,
Veronica
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