Haim was a BIG trouble maker in the army...our niece however, is trying to best him! Within 6 hours of her arrival she was already in...well not jail, but more or less "grounded" for refusing the work to which she has been assigned for the next 2 years. I'm sure she'll work it out...she and 9 other girls are having a stand-off with the army...hmmmm, who will win? The army or a bunch of teenage girls? It could be 2 VERY LONG years for her! I made her some chocolate chip banana bread, which she said was devoured in a matter of minutes...this is the recipe, adapted from Martha Stewart.
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas
- 1/2 cup sour cream (though I've been using "ski" cheese - smooth and creamy, with a consistency similar to sour cream- in Israel and it's worked wonderfully)
- 1 teaspoon vanilla
- 1 bar dark chocolate, finely chopped (butterscotch chips are fab too)
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- Put flour, baking soda, and salt in a bowl (sorry baking gods, I hardly EVER mix) and add to the butter mixture. Mix until just combined. Add bananas, sour cream, and vanilla; mix. Stir in chocolate, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
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