It’s official – I’ve gone bananas.
With only three hours of sleep (in 15-minute increments) in the last few days, I’m now completely moody, incoherent, and utterly delirious. Ask my husband. He probably thinks my head will start spinning any day (if it hasn’t already), like a woman possessed. I actually don’t know how I’m still alive.
Thank goodness for my friend Y for recommending me a book called, “Bring Up Bebe,” about the wisdom of French parenting. I’m only halfway done with the book, but I’m already fascinated. In addition to plethora of common-sense-but-so-often-forgotten advice, there’s even a chapter on how to make babies sleep through the night! Boy, do I need to implement this technique immediately!
When life turns you into a banana, there’s only one thing to do – bake a banana bread, of course!
Please excuse me that this is a repeat of a post from 2009 (except I added some chocolate chips on this one). I baked a banana bread this morning and wanted to share some photos of this delicious dessert!
Banana Bread with Agave Nectar
(makes 1 loaf)
1-3/4 cups unbleached all-purpose flour
1/3 cup agave nectar
1 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/3 cup corn oil
3 ripe bananas, mashed (I like to leave little chunks in for texture)
1 teaspoon vanilla
1/2 to 3/4 cup chocolate chips (I used half semi-sweet and half milk chocolates).
① Preheat the oven to 350 degree (F).
② Grease the 9x5x3 loaf pan with corn oil and place parchment paper inside.
③ Sift flour, salt, baking soda and baking power in a bowl and put aside.
④ In a separate bowl, mash bananas. Add vanilla, ground cinnamon, agave nectar, canola oil and eggs and mix them together.
⑤ Add the wet ingredients into the dry ingredients. Add chocolate chips. Fold the wet ingredients gently into dry just until they mix evenly. The important thing to keep in mind here is not to over-mix as it will result in tough bread (so all you KitchenAid lovers, put those stand mixers away and grab a spatula).
⑥ Pour the mixture into the loaf pan. Bake in the oven for about 45 minutes (in the middle rack), or until a toothpick inserted in the middle comes out clean.
⑦ Remove the loaf from the pan and let it rest on a wire rack or on a plate.
⑧ Slice the loaf and serve at room temperature or cooled. I personally LOVE it served slightly warm!
Enjoy! Bon appetite! Itadakimasu! Okay, good night!