A beautiful bouquet of whites. yellows and greens.
A slice of banana bread full of chocolate loveliness.
I was sent this treat of a bouquet, full of pretty uplifting colors guaranteed to lift one out of any winter blues.
Even though this banana bread is baked in a loaf pan it really is more of a cake than a bread. Then there's the chocolate - two additions, cocoa and chips, making it the perfect pick me up in the afternoon with a cup of tea rather than a hearty breakfast loaf. As always with banana bread it's wonderful the next day. This was a hit with the girls, even the ones who don't like bananas!
Chocolate, Chocolate, Banana Bread.
1 1/4 sticks of unsalted butter (room temperature)
1 1/2 cups of sugar
3 ripe bananas, cut into chunks
2 1/2 cups of all purpose flour
1/2 cup of cocoa powder (I used Hershey's)
1 1/2 teaspoons baking powder
3/4 cup of sour cream
2 teaspoons vanilla extract
1 cup of chocolate chips
Heat the oven to 350 F
Butter and flour a 9 x 5 inch loaf pan.
Cream the butter and sugar together until very light and fluffy.
Add the eggs, one at a time, scraping down the bowl after each addition.
In a bowl measure the flour, baking powder and cocoa. Mix to combine.
In a measuring jug combine the sour cream and vanilla extract.
Add half the flour mixture to the creamed mixture and combine.
Add the sour cream and vanilla extract and gently mix.
Add the remaining flour mixture and stir in the chocolate chips.
Pour the batter into the loaf pan and place in the oven for approximately 50 minutes. Start checking after 40 minutes, the loaf should have risen and a toothpick should come out clean.
Remove from oven and allow to cool for 10 minutes in the pan.
Remove from pan and allow to cool thoroughly on a baking rack before serving.
A last glimpse of the flowers.