You know what Joy and I have in common? As in Joy The Baker, not the emotion, although if you didn't know (and why would you?) my first name actually means joy. How annoyingly cute and rather optimistic is that! Thanks mother! But back to my blogger idol Joy the person. Joy and I both like bananas, ALLOT, and nuts (not to be confused with nut butters, most especially peanut butter, which we both are fond of as well) and when you combine those two in a quickbread, well then I mean, you might as well have a party in your mouth with an invitation for one. But that is not the only thing we share in common dear readers, oh no. Both Joy and I started our blogs off with shabby pictures using our camera phones. Can you believe this madness? She of course went on to graduate to a Canon 5D if you're remotely interested, while I, well, as modest and humble as this blog is, I could only afford a 20D. Older is better right? Sure. Well, its a new start for this here little blog. Just a few nights ago I was on a rainy, shadowy, bleak street corner transacting business with a small Jewish man in an SUV. In front of a church. Yes, that's how I roll. I buy my valuable electronic devices off of Craigslist and meet strange men at night appearing as a drug trafficker. You do what you can.
Fast forward to this morning (who am I kidding, it was way past noon) and I was hungry. As usual. I had no eggs to my name, at least not enough for the spinach breakfast wraps I wanted to make, and no English muffins to drench in my new whipped honey from the farmer's market, so what did I do? Crack open my new beloved Breakfast Comforts by William's Sonoma of course. I tell you, this book has done no wrong by me yet. I highly recommend it. The categories alone had me at hello: griddle, eggs, sweets, savory, and delicious sides. Simplicity my friends. Try it.
So I flipped to the sweets section (surprised?) and came across this beautifully rustic yet dumb easy recipe for a quickbread. I figured, hey, why not. I already did one that turned out wonderfully (my gosh, the light tropical smell wafting through the house still gives me goosebumps) which featured pineapples, so why not bananas? After all, I might as well be a monkey I love bananas so much. So without further ado dolls, I present to you, my first ever semi-professional attempt at food photography and a perfectly chirpy quickbread for breakfast (brunch if you sleep in). Oh right, it is raining...in fact there is a hurricane coming...so these are rather dodgy pictures to be honest. Its so overcast over here it looks like a sci-fi movie where the world is ending and zombies roam the Earth. As long as there is still sugar and butter in that version of the future, I think I will be just fine. Until next time!
Fast forward to this morning (who am I kidding, it was way past noon) and I was hungry. As usual. I had no eggs to my name, at least not enough for the spinach breakfast wraps I wanted to make, and no English muffins to drench in my new whipped honey from the farmer's market, so what did I do? Crack open my new beloved Breakfast Comforts by William's Sonoma of course. I tell you, this book has done no wrong by me yet. I highly recommend it. The categories alone had me at hello: griddle, eggs, sweets, savory, and delicious sides. Simplicity my friends. Try it.
So I flipped to the sweets section (surprised?) and came across this beautifully rustic yet dumb easy recipe for a quickbread. I figured, hey, why not. I already did one that turned out wonderfully (my gosh, the light tropical smell wafting through the house still gives me goosebumps) which featured pineapples, so why not bananas? After all, I might as well be a monkey I love bananas so much. So without further ado dolls, I present to you, my first ever semi-professional attempt at food photography and a perfectly chirpy quickbread for breakfast (brunch if you sleep in). Oh right, it is raining...in fact there is a hurricane coming...so these are rather dodgy pictures to be honest. Its so overcast over here it looks like a sci-fi movie where the world is ending and zombies roam the Earth. As long as there is still sugar and butter in that version of the future, I think I will be just fine. Until next time!
WALNUT CHOCOLATE CHIP BANANA BREAD
3 very ripe bananas, mashed (about 1 cup)
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. fine sea salt
6 Tbs. (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 lage eggs, lightly beaten
1⁄2 cup sour cream
1 cup semisweet chocolate chips
3⁄4 cup coarsely chopped walnuts
Directions:
Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan. If you have parchment paper, line the sides with parchment and grease that as well. The lightly flour and tap excess off.
In a small bowl, gently mash the bananas with a fork and set aside. In another bowl, sift together the flour, baking soda, and salt.
In the bowl of an electric mixer or using a hand mixer like me, beat together the butter and sugar on high speed until light creamy. Gradually beat in eggs then the mashed bananas. Reduce speed to low and add the flour mixture in three additions alternately with the sour cream in two additions, remembering to start and end with the flour and scraping down sides of bowl as necessary. Fold in the chocolate chips and half of the walnuts.
Pour the batter into the prepared pan and smooth the top. Sprinkle with remaining walnuts.Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick and serve warm or room temperature.
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Leti