Now, let me just say that baking used to be one of my life frustrations. I’ve been wanting to bake ever since I was a kid. But it’s only the other night that I was finally able to make that dream come true.
Anywho. The first thing I tried to bake was the banana choco chip loaf from the Baked Hoven blog. It seemed pretty easy, and the ingredients were simple stuff I could easily find in the supermarket. First try, the loaf turned out browner than it was supposed to, though it wasn’t really burned. And there were too much chocolate chips–something I never thought would bother me ever. 😛
I tried again the next night, because of F’s birthday the next day. Not that he’d be able to eat it, being halfway around the world, but still. 😉 I tweaked the ingredients list to my liking and lowered the oven temperature a bit. And wouldn’t you know it, the resulting loaf was a winner! Iba talaga kapag baked with love! 😉 And so, without further ado, here’s my take on the classic banana loaf:
What I used:
- 3 ripe bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract/flavoring
- 1 teaspoon baking soda
- pinch of salt
- 1 ½ cups of flour, sifted
- 3/4 cup of chocolate chips
What I did:
- Preheat the oven to 165° C and grease or butter a 9×5-inch loaf pan.
- Mash the bananas in a mixing bowl with a fork until smooth. Add the melted butter and stir.
- Add the baking soda, salt, sugar, egg and vanilla flavoring and mix until smooth.
- Gradually add the flour while mixing until batter is smooth.
- Add the chocolate chips and fold into the batter.
- Pour the batter into the greased loaf pan and bake at 165° C for 40 minutes or until a toothpick inserted into the center comes out clean.
- Turn off the oven, but leave the loaf inside for ten minutes.
- Remove from the oven and cool completely on a wire rack.
- Remove the loaf from the pan, slice and serve. Enjoy! 🙂
A few things to note:
- The baking temperature is not absolute; it really depends on the oven you use. For example, the original recipe called for 175° C but when I followed that, the result was less than satisfactory. I adjusted to 165° C and that worked better for my oven. For the record, I use a Hanabishi HEO-30SS electric oven with convection and rotisserie.
- The amount of sugar can vary depending upon your preference. The original recipe called for 1 cup, but I only used 3/4 cup.
- The amount of chocolate chips can also vary depending upon your preference. Or you can even skip it altogether if you want, though really, where’s the fun in that? 😛
- The banana loaf attains maximum sweetness and just tastes better overall the next day. That is why I baked this the night before the birthday. And no, I did not refrigerate the loaf.
So there. All in all, I was pretty chuffed that I pretty much got it right after only two trials, and in time for his birthday to boot. Oh, and I must mention that our four-year-old daughter helped me bake this. 😉 She was adamant about helping so I let her beat the egg and mix the batter a bit. Naturally, she also helped herself to quite a bit of the chocolate chips that were supposed to go into the batter. 😛
Let me just leave you with a couple more pictures of F’s lovely birthday banana choco chip loaf with its cute vintage wine candle: