Last night I showed my husband a recipe in the latest King Arthur Flour catalog for Double Chocolate Chip Banana Bread, and he wanted me to make it immediately. He even went to the store for the sour cream that we didn’t have and the egg that I dropped on the floor while taking it out of the fridge. But after all that, I ended up being too tired to make it, and went to bed.
Luckily (or unluckily for me, as I was hoping to sleep in) I woke up early this morning, and made it for breakfast, hoping to have a nice surprise waiting for The Ass when he woke up.
Whenever I make a recipe for the first time I tend to follow the instructions completely, saving any experimentation or second-guessing for the next time. This often leads to first time disasters. Like these things below that look like pizza crusts, but were supposed to be ciabatta rolls. I knew the dough was too wet, but followed the instructions anyway, and ended up with bready hockey pucks.
So, even though my instincts told me to do more than lightly oil my bread pan as the recipe called for, I followed the directions. The bad news is, my instincts were spot on and the bread stuck to the bottom of the pan. It fell out into a warm lump.
The good news is, it tastes freaking amazing! Seriously, best loaf of anything I’ve ever made. It’s moist and chocolaty and, on this first day of my latest Diet Bet, dangerous to have around. I ate a heaping bowlful. My husband came downstairs right around the time it fell out of the pan, and attacked it as well, declaring it “f***ing delicious.”
I will absolutely be making this again, but will either put parchment paper on the bottom of the pan or use Wilton Cake Release. The rest I will do the same: my butter and egg were room temp, my sour cream was cold, and my chips were mini. I did it all by hand and it was very easy to mix with a spoon – a great advantage if you want to make something for breakfast while others are still trying to sleep.
If you know me, expect me to bring this to brunches and pot-lucks and bake sales. A lot.
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