Soft Spots

The holidays for me are about landing on soft places and all the lovely things that make you feel ooey gooey on the inside {and unfortunately can make you look a little ooey gooey on the outside if you have over indulgent tendencies like me hehe}.

One thing that's always a lovely reminder of my childhood is my mum's Banana bread. I 'turned up the volume' as Ina Garten would say, by adding some milk chocolate chips... hold for applause.

Mama Bird and The Chirpy Birds

Chocolate Banana Bread

Ingredients

3/4 cup of room temperature unsalted butter

1 cup of vanilla sugar {or normal granulated sugar}

3 eggs

3 super ripe bananas

1/2 cup of buttermilk*

1 teaspoon of vanilla extract

2 1/3 cups of all purpose flour

pinch of salt

1 heaped teaspoon of Bicarbonate Soda

1 cup of good quality Milk Chocolate chips or more if you're crazy about choccy!

*if you can't find buttermilk, mix half yogurt and half milk together until smooth.

Preheat Oven to 350F or 180C

Cream butter and sugar together until light this will take a couple of minutes.  Then add one egg at a time waiting until mixture is properly incorporated before adding the next.  Once all eggs are in mixture, add banana, buttermilk and vanilla.  Turn off mixer and add sifted flour, salt and bicarb mixture by hand. When it's just brought together {you never want to overwork the flour} add the chocolate chips and mix until even.  Place in your preferred baking dish, either traditional loaf pan or muffin/souffle cups. A cake will take around 45 minutes and the muffins {depending on the size} will take from around 15-25 minutes. 

The bread will get denser and moister as it sits. But good luck finding that out, ours always disappears before the days end!

xox tash