Here’s a new word for you guys: Procrastibaking. As in:
“When I saw that I had some bananas that were getting a little too ripe, I immediately pushed my thesis and sheet music aside and started procrastibaking some banana bread.”
And that’s exactly how this blog post got started.
When I was making this recipe, I accidently used baking powder instead of baking soda. Because baking powder doesn’t necessarily rise loafs as much as baking soda, I went ahead and poured the entire two-loaf mixture into one pan. The result? A rich, heavy, satisfying banana bread. Think Starbucks banana bread, but better.
If I could describe it in one word, I would call this recipe “decadent.”
You’ll ask yourself, “is this dessert or is it breakfast?” …and then you’ll ask yourself “Do I really care?” To which, my fine readers, the answer is, “no. I don’t care. Give me another slice.”
The base of this recipe came from my roommate’s grandmother, Mother Harmon. It’s a fantastic recipe in and of itself, but because I was procrastibaking, I decided to have a little fun with it beyond accidentally using baking powder. I added the same spices that I add to my fluffy buttermilk spice pancakes recipe, and also some of Ghiradelli’s semi-sweet chocolate chips.
All together now:
- 1 stick butter (1/4 lb), room temperature
- 1 cup sugar
- 2 large eggs; beaten
- 2 cups mashed ripe bananas (I used 3 medium bananas)
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground clove
- 1 heaping cup Ghirardelli Semi-sweet or Bittersweet Chocolate Chips
- Preheat the oven to 350 degrees
- In a large bowl, cream together the butter and sugar
- Mix in the eggs, bananas, and vanilla
- In a separate bowl, combine the dry ingredients
- Slowly mix in the dry ingredients into the banana mixture
- Pour into a prepared bread pan
- Bake until an inserted toothpick comes out clean (start checking at about 45 minutes)
I know Ghirardelli is more expensive but I've really fallen in love with this brand. You get what you pay for!
Anúna is one of my new favorite choral groups. Laura Inman, one of my acquaintances/Facebook friends who sings alongside Scott in the Tennessee Chamber Chorus, is one of the vocalists in this choral ensemble. The music in it is rich and soothing — the perfect thing to listen to as you take a few minutes in the morning to sip on a cup of coffee and eat a slice of warmed up Decadent Chocolate Chip Banana Bread.