The mercury hit 100 in the outskirts of Boston this week, while my non-air conditioned house registered at 87. What better time to bake? Actually, heating up the oven didn’t really make much of a difference in the overall house temp. There were 4 bananas threatening to turn to mush and a bunch of beets from last week’s CSA that needed to be roasted. So, double duty oven use it was.
The recipe I followed is from an old (1992) Family Circle cookbook, pretty much the banana bread recipe I’ve used forever. I think it’s pretty standard; flour, sugar, baking powder, salt, eggs, butter, vanilla, mashed banana. And the special touch – chocolate chips. I’m all for experimenting with healthy substitutions but with the exception of using white whole wheat flour, this is old school baking. I doubled the recipe and have 2 loaves that must go to the office with me today, or I might just eat 2 loaves in 24 hours!
Other baking adventures: