Tuesday, November 17, 2009

"Good Gracious that's GOOD"

[Stressed-is-Desserts-Magnet.<span class=

First let me just say that I am NOT the sugar-police (contrary to what Cooner & Daddy think of me). I just know that sugar in small quantities is okay & that Little Debbie treats in LARGE quantities are NOT good for you... We (I) love desserts as much as the next person, but I also love healthy desserts & I have been known to serve "deceptively delicious" treats without telling a soul (shh). PLEASE do not tell Joey that the last time he ate "the best pasta sauce that I had ever made"- it had ground up carrots & cauliflower in it... This little bread recipe is also one of the Harris Family staples & it has no oil or butter in it. YUM-O!!!

~Banana Bread-Harris Style~
3 very ripe bananas (the size doesn’t much matter; medium to large works)
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375 degrees. Butter or spray an 8-inch square pan.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

This is Priss & I trying our best to NOT think of the yummy bread baking... but coloring is really NO substitute...

1 comment:

  1. Just had a friend bring me a ton of overripe bananas! I'm going to try this recipe! Thanks so much for the inspiration:)