Yesterday we got about 5 inches of snow here in Durham, NC. This is a very rare thing for us and something that literally shuts down the city. John and I’s street has yet to be plowed, so we are happily snuggled up in our snow kissed house this morning enjoying how beauitful everything looks when covered in fluffy white snow. We are currently drinking our morning coffee and enjoying a piece of Banana Bread with Chocolate Chips and Crystallized Ginger that I made yesterday. We are going to let Hayston enjoy his first snow a little later this afternoon, but until then we are going to stay warm and enjoy some yummy food. Love a good snow day!!
YUM!!
Here is the recipe for the Banana Bread if you are interested…I made a few little changes but I highly recommend it…
Banana Bread with Chocolate and Crystallized Ginger
Makes 1 loaf or 1 8-inch round cake
Ingredients:
6 tablespoons unsalted butter
2 cups all-purpose flour
3/4 cup sugar (I used brown sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/3 cup finely chopped crystallized ginger (I didn’t have that much ginger so I only used about 1/4 c but still got plenty of flavor)
2 large eggs
3 large ripe bananas, mashed
1/4 cup well-stirred whole-milk plain yogurt (not low or nonfat)
1 teaspoon vanilla extract
(I also added about 1 teaspoon of cinnamon, an extra 1/4 teaspoon of powdered ginger and 1/4 teaspoon nutmeg to give it a warmer flavor)
Directions:
1. Set a rack in the center of the oven, and preheat to 350F. Grease a 9- by 5-inch loaf pan or an 8-inch round cake pan with cooking spray or butter.
2. Melt the butter on the stove or in a microwave and set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top.
5. Bake into the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 mins to an hour. If the loaf seems to be browning too quickly, tent with foil. (Don’t be afraid of the browning, it makes an awesome crust with a little bit of a crunch…I love it!)
6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip out onto the rack, and let it cool completely before slicing. The loaf freezes well wrapped in plastic wrap and again in foil to protect from freezer burn.
ENJOY!!!
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