Hello again, old friends.
I finished the last of the free seasons of Doctor Who available through Amazon Prime this morning, which was the first part of the seventh season.
I’m not quite sure how normal life goes on anymore.
What…what do I do? Without the Doctor? No Matt Smith?
For all my fellow Whovians out there, you’ll understand when I say I was not emotionally prepared for the Ponds leaving.
For all my readers who aren’t Whovians, imagine this–an episode being totally & happily resolved, and then you look down and see that there’s 15 minutes left in the episode. Then, you watch as a character you’ve watched grow, the one you’ve seen in their brightest moments and in the throes of utter despair, disappear. And then, after a tearful farewell to the man who’d shown them the stars, his wife bravely joins him, breaking the Doctor’s two hearts. Totally unannounced, totally unexpected.
Darn you, Moffat.
So I needed some baking to take my mind off of the Ponds–& I spotted some bananas on the counter that had gone freckley.
After a quick scouring of the internet & the cupboards, I found the perfect recipe that was easily adaptable to my, shall we say, preferences. Yum!
You will definitely
eat this whole thing in one sitting because you love this bread. It’s super easy, super moist, & super fluffy.
What’s not to like?
When it was baking, it smelled so good. The bread bakes up nice & puffy, with these little crinkles that are to die for! (As you can see, the powdered sugar made an appearance– again).
The recipe makes one loaf of bread as supposed to most banana bread recipes, which make two.
(Shown here with my easy-peasy peanut-butter frosting spread)
So, how is it so moist & fluffy, you ask? What sorcery is this?
Good question! Some (oh-so-delicious) peanut butter & (my brother’s favorite) sour cream turn it from dry ol’ bread into fluffilicious goodness in loaf-form. Don’t worry, the peanut butter flavor isn’t very prevalent & can easily be replaced with almond or regular butter.
What you’ll need…
1 & 1/2 cups All-Purpose Flour, divided into 1 & 1/4 cups and 1/4 of a cup
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Cinnamon (or a full teaspoon, if you have a cinnamon fetish, like me!)
2 freckley Bananas, slightly mashed
1/4 cup Peanut Butter
1/2 cup Sour Cream
1/2 cup Coconut Oil or Canola Oil (I used coconut)
1/2 cup Packed Light Brown Sugar
1/2 tsp. Vanilla
1 cup Chocolate Chips
- Preheat oven to 350 degrees; grease one 9×5” loaf pan.
- In a large bowl, whisk together 1 & 1/4 cups of the flour, as well as the baking soda, salt, and cinnamon; set aside for later.
- Using a stand mixer with the paddle attachment, beat the mashed bananas, peanut butter, sour cream, (lone) egg, oil, brown sugar, and vanilla until well blended, about 2 minutes on low speed.
- Slowly add in the flour mixture by spoonfuls while beating on low (like the lowest setting) until just blended.
- Toss the chocolate chips in with the leftover 1/4 cup flour, to help prevent sinking, and add into the banana-flour mix.
- Pour the batter into the greased loaf pan. Depending on how “done” you like you banana bread, bake between 50 or 55 minutes.
- Cool for 10 extra minutes before removing from the pan & slicing. Sprinkle with powdered sugar, or smear some peanut butter frosting spread on top.
Adapted from this recipe here.