When we were kids, my brother and I used to go around the grocery store stealing all the blue stickers off the Chiquita bananas. It was always a contest, and more often than not, he would win. When I would return from the store, rather dispondant in my defeat, Dad would smile and put the stickers on his forehead in an effort to make me feel better. And trust me, it always worked. It’s interesting how our associations with certain foods can trigger memories, and though I may have disliked bananas as a child, I love them now. I find myself making banana bread as gifts often, but I always like to change the recipe. This recipe calls for cinnamon and white chocolate chips and let’s just say…it’s one of those changes worth embracing (as ALL changes should be).
Cinnamon & White Chocolate Chip Banana Bread
Ingredients: makes 4 mini loaves
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
4 eggs
3 tablespoons milk
2 cups mashed ripe bananas
1 cup white chocolate chips
1/2 cup sour cream
Directions:
1. Stir in flour, baking powder, baking soda, and salt.
2. In a mixer cream the sugar and butter. Add the eggs, one at a time, and the milk, beating after each addition. Add the flour mixture and banana mixture alternately. Fold in the chocolate chips.
3. Spray the loaf pans and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
“Things do not change. We change.” Henry David Thoreau
Cheers!
-Bay
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