Amazing Banana Bread

Amazing Banana Bread

Some Saturday mornings if I am lucky and my kids do not have morning activities  my husband is out in the kitchen making us breakfast, while I am in my comfy bed drinking the nice cup of coffee he has brought me… lucky I know! ( I do make him a hot breakfast all week long so it is fair for him to do this and if he wants to eat on the weekends it’s kind of what he has to do)

So, I love cookbooks, cooking shows, you name it I am drawn to them.

I love watching Trisha and the Pioneer Woman on Saturday mornings. This is where I discovered THE BEST BANANA BREAD… and my 7 year old agrees.

Trisha had an episode with her nieces and nephews and this recipe is her oldest niece’s favorite. I have made a lot of banana bread in my day, but what caught my interest on this one was the buttermilk.

I knew I had to try it so I waited for the bananas to be ready and not let the kids eat them all in the mean time.

I made it just as she did, however, I like walnuts in my banana bread, not pecans as per the recipe.  I figured my kids wouldn’t like the nuts so I made one loaf without nuts and one loaf with walnuts. I like walnuts, but I have to say I liked it with out nuts all together. So, I would suggest taking a handful of walnuts and eating them while you are making the banana bread, but don’t put them in…just my opinion.

I also, didn’t make the chocolate sauce, I am sure it would be delicious but figured I didn’t need the extra calories.

Once you try it I am sure you will stick with this recipe. Let me know what you think.

Amazing Banana Bread

 

 

 

 

 

 

 

You can find her recipe from the show here or below.

Tabitha

Ashley’s Banana Bread with Chocolate Chip Sauce

Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Meal type Bread, Breakfast, Dessert
Website Food Network

Ingredients

  • 3/4 cups butter
  • 1 1/2 cup sugar
  • 2 Large eggs
  • 4 ripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup buttermilk (well shaken)
  • 1 cup pecans (chopped)
  • 8oz milk chocolate chips
  • 1 cup heavy cream

Directions

For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.


With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans.
Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.

 

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