I woke up at 6:30 this morning so I could bake before school. That’s not really too early in the morning but for me I had to put my alarm underneath my windowsill so I would have to get out of bed.
I stumbled downstairs into the kitchen and started pulling out ingredients. I had the recipe set out the night before so I could get everything baked quickly since banana bread generally takes almost a full hour to bake. While I was mixing my ingredients my sister came into the kitchen and yelled, “Sister!” in the loudest, most hyper voice I’ve ever heard her speak. I think I might have made a smile/frown/zombie face towards her before she left the house. I don’t know, I’m not a morning person so I was glad knowing that even though I baked when I was half asleep my bread turned out fantastic.
I’ve made this recipe once before in November after finally coming across a recipe without eggs or yeast. If you’ve read my Cinnamon Rolls post then you know I don’t bake with yeast. I’m not patient and it’s too much trouble. Maybe one day I’ll practice my patience and pull out the package of yeast sitting…unused…in my freezer. But until then I can stick with recipes much like this one. It’s warm, moist, and has just enough chocolate chips for that sweet tooth of yours. Or mine. Mostly mine. 🙂
I decided to tweak my tweaked recipe (?) and it came out wonderfully. I’m always afraid I’m going to burn the top of the loaf and have a gooey middle, but with a little bit of foil that problem can easily be fixed. Who knew that baking in the wee hours (okay, it seems like the wee hours to me) in the morning could produce such delicious results? I certainly didn’t. And my brother even said this was pretty good. And he doesn’t even like bananas. 
- 2 c. whole wheat flour
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¾ tsp. baking powder
- ¾ tsp. salt
- ⅓ c. soy milk
- ½ c. honey + 1 Tbsp. honey
- 1 Tbsp. lemon juice
- 2 c. packed, mashed banana (I used four bananas)
- ⅓ c. chocolate chips
- Preheat oven to 350 F.
- Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry.
- Pour into a greased loaf pan and cook 50-60 minutes.
- After 30 minutes, cover the top of the loaf with foil and reduce the heat to 300.
- Let it cook slowly for the last 30 minutes then when it’s done, flip onto a wire cooling rack and enjoy!
Everytime I look over the top of my laptop I see the loaf of banana bread on the counter, just waiting to be devoured. It’s really hard to resist. Especially when the house smells so good. Maybe I should take some to my neighbors next door. Oh wait, I don’t have neighbors, guess I’ll have to eat some more banana bread then.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Be glad, people of Zion, rejoice in the Lord your God, for he has given you the autumn rains because he is faithful. He sends you abundant showers, both autumn and spring rains, as before.”
Joel 2:23
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