White Chocolate Banana Nut Bread

taylor groupSchool started back up this week and I am excited to be taking an Art Appreciation class.  So far I have found it to be very interesting.  This weeks assignment was to look at, describe, interpret and judge the work of Jason de Caires Taylor, a British sculptor who creates environmentally friendly underwater installations that are absolutely astonishing.

Today it is WAY too windy to do anything outside and actually be comfortable so I used the opportunity to get my butt in the kitchen and cook something.  I was not over ambitious but since I had overly ripe bananas I didn’t want to waste them.  I changed the recipe a little by combining the coconut flour with the all-purpose flour and threw in the white chocolate chips.  It is the best I’ve ever made. YUM!  Hope everyone is enjoying their day.

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs (beaten)
  • 2-3 ripe bananas
  • 1 cup all-purpose flour
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1/2 cup walnuts (chopped)
  • 1/2 cup Ghirardelli white chocolate chips
  • Baking spray

Cream butter and sugar.  Add eggs and bananas and mix well.  Combine dry ingredients and add to wet mixture.  Stir in vanilla.  Add nuts and white chocolate chips.

Pour mixture into 8-9 inch baking pan (I used an 8-inch spring pan).  Bake at 350 degrees for 1 hour.

 

4 thoughts on “White Chocolate Banana Nut Bread

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