I would apologize for having been gone so long, but you’ve all heard it before. I’ve become like that straying spouse that says for the 12th time, “I promise; it won’t happen again! Trust me!” and then they step out on you again 😛 I do what I can post wise lately and I know that those of you who have been around for pretty much my full five years (Yes! We passed the five year mark early this month. D’you believe it!?) love me anyway.
Are you all as totally sick as me of all the political crap on facebook anymore? I love my friends, but I swear, I can’t scroll half an inch there without being bombarded with “Democrats are evil; no, Republicans are evil!” posts. It is enough to make one want to go live on a deserted island in the south pacific with only a banana tree for food and a macaw for company. Wait; I wanted to do that anyway. I mean, really, think about it. Bananas are a perfectly good food to live off of (though if I wanted protein, I imagine my buddy the macaw would start looking tasty hehe) and you can’t beat a nice sunny tropical island. Just send me with a few crates of books and a way to play music and it’s all good.
This wasn’t originally going to be a post, but it was too tasty to keep to myself. It’s nothing earth shaking. I was making my original banana bread and I noticed that I had a partial bag of chocolate chips I needed to use up. Then, when I glanced in the freezer for something else, I saw my stored bag of streusel. The two brain cells I have left decided to use both of these things in the bread. I have to say, it’s really quite good. I added a layer of streusel to the middle of each loaf along with a small handful of chocolate chips, then topped each loaf with more of the same. Simple, yet delicious. I sent some in with Joshie for his teacher today and she texted me saying it was fantastic. I soooo love when people enjoy what I’ve made. 🙂
This is a perfect after school snack, great with coffee for a quick and somewhat decadent breakfast (but it has bananas! It must be good for you, right?!), a nice late night treat; just an all around nice baked good to have around. And, as as in the case for most quick breads, this is easy to throw together and get in the oven.
You know the drill…. 🙂
Streusel Topped Chocolate Chip Banana Bread
- 2 1/2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup solid shortening
- 1 3/4 cups sugar
- 2 cups of mashed bananas (this is about 5 to 6 medium bananas)
- 1 tablespoon vanilla extract
- 1 teaspoon banana flavoring
- 1 teaspoon butter flavoring (optional, but it adds a nice flavor)
- 4 eggs
- 1 cup coarsely chopped toasted walnuts or pecans (toast in a single layer in a 350 oven until they are a light golden brown)
- 1 cup semi sweet or dark chocolate chips or chunks
- 1/2 cup sugar
- 5 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter, cold
- 1/4 cup chopped toasted walnuts or pecans (optional; with me, nuts in streusel depends on my mood)
- Preheat your oven to 350. Grease 6 mini disposable foil loaf pans and set aside. Alternately, you can do this in a 9 inch loaf pan, but you’ll have extra that you’ll need to make muffins with.
- In a small bowl, whisk together the flour, salt and baking soda.
- In a large bowl, on low speed, cream together the shortening and the sugar until well combined. Add in the mashed bananas, vanilla, banana and butter flavorings and eggs. Beat well.
- Dump in the flour mixture and using a large spoon or rubber spatula, combine JUST until mixed. It’s fine if there are a few lumps or white streaks. I have said before and will say again, you do NOT want to over beat quick breads and/or muffins. You end up with tough rubbery final products doing that. Resist that urge.
- Fold in the toasted walnuts. Again; don’t over mix.
- Fill each mini loaf pan about half full. Sprinkle with about 2 heaping tablespoons of the streusel and then about a tablespoon of the chocolate chips. Divide the rest of the batter evenly over each loaf, carefully smoothing the top to get it over the streusel. Top each loaf with another 2 tablespoons of streusel and some chocolate chips. If you have streusel left over, it freezes wonderfully.
- Bake at 350 for 35 to 45 minutes minutes or until a wooden skewer inserted in the middle comes out clean If this starts to brown too much, just lay a piece of foil over the top as it bakes.
- Let it sit in the pan for ten minutes, then gently squeeze the bottom of the pan to loosen the loaf and turn it out carefully to a rack to finish cooling.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.