Okay, I have a confession. I’m really just biding my time with these Fall themed recipes. I absolutely cannot WAIT to start Christmas Baking. I KNOW, I KNOW, everyone hates Christmas but…
There is just SOMETHING about the whole holiday that I love. The snow, the specialty coffees, the anticipation in the air, the music and most importantly…THE FOOD. Eggnog this, peppermint that…it’s just the best.
That all being said, I have a 2 more Fall Baking posts to share with you.
This one is of my own imagination. Basically, I only had 2 ripe bananas and 1 apple to work with, and a brand new loaf pan, so I decided to turn them into something. I also had a little bit left of everything else in this recipe, hence the “Kitchen Sink.” If you’re nut-free, you can omit the nuts and the bread will still be super yummy!
2 ripe bananas, mashed
1 medium apple chopped up into small piece
1/3 cup melted butter
1 cup brown sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups all purpose flour
1/2 cup milk chocolate chips
1/4 cup slivered almonds
1/4 cup chopped pecans
Preheat your oven to 350 degrees F.
With a wooden spoon, combine the melted butter with your mashed bananas and chopped apples in a large mixing bowl. Next, mix in the sugar, egg and vanilla. Sprinkle the salt and baking soda over the mixture and incorporate. Add the flour and combine completely until a nice dough forms. FINALLY, add the kitchen sink (everything else) and mix until everything is evenly distributed.
Pour batter into a 8″ loaf pan (mine was a 9″ so the bread came out a little thinner) and bake for 1 hour or until you can insert a tooth pick and it comes out cleanly.
Let cool on a rack. Since we don’t wait until anything is cool, we cut into it right away 🙂
This bread is especially good with a coffee or tea in the morning 🙂 Enjoy!