Espresso Chocolate Chip Banana Bread

This recipe comes from a cookbook called "Baked:  New Frontiers in Baking" via another cooking blog called Sweet Peas Kitchen.  It sounded so good to me that I couldn't resist making it.

Espresso Chocolate Chip Banana Bread

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ingredients:

1-1/2 cups mashed, very ripe bananas (about 4)

1/2 cup white sugar

1/4 cup (1 stick) unsalted butter, melted

1/4 cup whole milk (half and half or buttermilk can be substituted)

1 large egg

1-1/2 cups all-purpose flour

1 teaspoon instant espresso powder

1-1/2 teaspoon baking soda

1 teaspoon salt

1 cup (6 ounces) semi-sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.

2.  In a medium size bowl, mix well bananas, sugar, butter, milk and eggs until well incorporated.

3.  In another bowl, whisk together flour, instant espresso powder, baking soda and salt.  

4.  Mix together the dry and wet ingredients and stir until combined.  Combine the flour, baking soda and salt, stir into the butter mixture until  smooth. 

5.  Add chocolate chips.

6.  Pour the batter into the prepared pan and smooth the surface with a rubber spatula.

7.   Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Enjoy!

Corn and Potato Chowder

This is a combination of two Corn & Potato Chowder recipes that I found on various websites.  I adapted them to suit our taste.

Corn & Potato Chowder

Ingredients:

2-1/2 cups corn (frozen or canned)

2 cups diced potatoes, cut into 1/2-inch cubes

1 tablespoon butter

1/4 cup onions, finely chopped

3 cups reduced-sodium chicken broth

1 cup water

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 cup fat-free half and half

1 tablespoon minced garlic

1/2 package diced thick cut bacon (chopped)

1 tablespoon herbs de Provence

1/4 teaspoon cayenne powder

1 teaspoon minced fresh parsley

Chives and Grated Sharp Cheddar as Garnish (optional)

Salt and Pepper to taste

Directions:

1.   Simmer potatoes, bacon, onions and garlic in broth, water and butter until tender and the bacon is fully cooked.  

2.  When potatoes are tender, add half and half, corn and seasonings.  Continue to simmer on medium low for 15 - 20 minutes.  Soup should reduce and thicken.  Season with salt and pepper to taste.

3.  Sprinkle with Cheddar and chives.

Yields 6 Servings

Enjoy!

The Creative Cook