Banana Cinnamon Chip Bread

I know what you're thinking. . . another recipe for banana bread?!  What!  Yes, another banana bread recipe.  I like banana bread and this one is very good.  I bought my cinnamon chips at Prepared Pantry's online website.  They are so good.  They almost melt into the bread.  

Banana Cinnamon Chip Bread with

Cinnamon Sugar Topping

From twopeasandtheirpod.com

Ingredients:

1-1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

3 over-ripe bananas, mashed

1/3 cup melted butter

¾ cup sugar

1 egg, beaten

1 teaspoon vanilla

¾ cup cinnamon chips

Topping:

1/3 cup sugar

1 tablespoon cinnamon

Directions:

·        Preheat oven to 350 degrees.  Spray an 8-1/2 inch by 4-1/2 inch loaf pan with cooking spray.  Dust it lightly with flour and set aside.

·        Whisk the flour, baking soda, cinnamon and salt together in a small bowl.  Set aside.

·         Mix the bananas, butter, sugar, egg, and vanilla together in a medium bowl.  Add the flour mixture and carefully stir.  Don’t over mix.  Add in the cinnamon chips and gently stir.

·        In a small dish, mix together the 1/3 cup sugar and 1 tablespoon of cinnamon.

·        Add the batter to the loaf pan and smooth out with a spatula.  Sprinkle the cinnamon sugar topping generously over the batter.

·        Bake bread for 50-60 minutes, or until golden brown and toothpick comes out clean.  Transfer to cooling rack.

·        Let bread cool for 10 minutes and then remove from pan.  Cool, slice and enjoy.

 Enjoy!

The Creative Cook

Baked Chicken Meatballs

These are probably the best meatballs I have ever made or eaten.  The boys just loved them but who doesn't love bacon.  Even if it is Italian bacon (better known as Pancetta).  Bacon does make everything taste better.  I have seen another meatball recipe that uses American style bacon.  I'm probably going to have to try that one, too.  The author of this recipe says you can use Canadian bacon if you can't find Pancetta but I don't think that would work for me.  Too much like ham.  She also said you could probably render the Pancetta and then cook the onion and garlic in the fat from that instead of the olive oil.  I didn't but I'm sure the meatballs would have tasted even better that way.  

Baked Chicken Meatballs

by Smitten Kitchen

Serves 4, or more as appetizers or sliders

3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan or a 9×13 roasting dish.

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 20 to 25 minutes.

Enjoy!

The Creative Cook