SRC Banana Bread

I hope everyone had a wonderful and relaxing holiday! For this month's SRC I had Baking and Creating with Avril and wonderful blog with a variety of deliciousness! She had a ton of muffin and quick bread recipes, and since I needed something to take to Christmas Brunch, I decided her banana bread would be the perfect recipe to pick! It was wonderful This bread is perfectly breakfasty and not too sweet. Enjoy the bread, and don't forget to check out the Secret Recipe Club, and Avril's blog!

Banana Bread:
1/3 cup of butter, melted
2/3 cups of sugar
2 eggs
1 tsp of almond extract
2 large bananas, overipe and mashed
3 tbsps of milk
1 1/2 cup of all purpose flour
1/2 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of salt
1/2 cup of raisins, heaping

Pre-heat the oven to 350 degrees. Cream together the butter and sugar until combined. Add in eggs and almond extract and beat until well combined. Add in milk and bananas and mix together. Mix in flour, wheat, baking powder, soda, cinnamon, and salt until just combined. Stir in raisins. Spray a 9"x5" loaf pan with non stick. Pour batter into the pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool before slicing. (adapted from baking and creating with Avril)

Happy Eating.

Banana Chocolate Chip Cookies

If I was one to eat cookies for breakfast (ok, so maybe I am) it would definitely be these cookies. They are like a muffin-cookie hybrid.They have cookie exterior, but the inside is fluffy like a muffin, a delicious banana chocolate chip muffin. They keep really well, better than you would expect for a soft cookie, just seal the left overs in an airtight container for later enjoyment (assuming you have any left). So if you need a post hurricane pick-me-up, that's quick and easy to throw together, try these. Next time I am throwing a batch of these in my emergency kit. I truly hope that everyone is safe and dry from the storm.

Banana Chocolate Chip Cookies:
1 stick of butter, melted
1/4 cup white sugar
1/2 cup brown sugar
1 overripe banana
1 egg
1 tsp of vanilla extract
1 3/4 cups of flour
1/2 tsp of salt
1/2 tsp of baking powder
1 cup of milk chocolate chips

Pre-heat the oven to 350 degrees and position rack in the upper and lower thirds of the oven. In a large bowl, cream together butter and sugars, until smooth. Mash in the banana and mix on high speed until most of the lumps are gone and mixture is fluffy. Add egg and vanilla and mix until incorporated. Add 3/4 cup of flour, salt, and baking powder and mix until just combined. Add remaining cup of flour and repeat, do not over mix, the batter will be more runny than the average cookie dough. Stir in chocolate chips. Line to cookie sheets with parchment paper and spray with non-stick. Scoop batter by heaping teaspoon and drop onto cookie sheet. Drop 12 cookies, evenly spaced per sheet. Cook until puffy and golden, rotating between the racks halfway though. About 10-13 minutes total. Makes about 3 dozen. (adapted from Food+Words)

Happy Eating.