Today Tammy came over (with the Preschooler and the Toddler in tow) so we could split up our CSA share. It's so much fun to meet an online pal in real life! Tammy is as nice and funny as I expected her to be, and I look forward to our monthly carnivore fests.
Some people say you shouldn't try a brand-new recipe when you're having company (particularly company you've never met) in case it turns out lousy, but you know by now that I don't care what some people say. I have to admit that I was a teensy bit nervous making this banana cake because it has no butter or oil in it at all, but it came out lovely. The bananas and eggs make it plenty moist.
Banana Bread with Chocolate Chips and Cinnamon Sugar Topping
3 very ripe bananas (I always have plenty of these in the freezer; I just thawed them out a bit first.)
2 large eggs
1½ 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, divided use
2 Tbsp granulated sugar
1/8 tsp ground cinnamon
Preheat oven to 375°. Spray an 8" square pan with nonstick spray. (I have only a 9" square pan; it worked fine.)
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; stir to combine. Stir in ¾ cup of the chocolate chips. Pour the batter into the prepared pan and set aside.
In a small bowl, stir together the sugar and cinnamon for the topping. 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. (Because of the bigger pan and convection oven, mine took only about 30 minutes.) Let cool in the pan on a wire rack for at least 15 minutes before serving.