Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

Ingredients

¼ cup unsalted butter
¾ cup light brown sugar
1 large egg, room temperature
3 medium ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup semisweet chocolate chips, divided

Directions

Pre heat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

Make the brown butter. In a small skillet, heat the butter over medium high heat until it starts bubbling. Swirl the pan and continue to cook and swirl. After a few minutes the butter will begin to foam. Reduce the heat to medium. This will subside and you will start te see brown flecks and you will smell a nutty aroma. Cook about one more minute, more flecks will appear. Continue to swirl the pan so the butter doesn’t burn too quickly. Transfer the butter to a heat proof bowl. Let cool to room temperature.

Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the flour mixture into the banana mixture in two additions, combining well. Do not over mix. Fold in one-half of the chocolate chips.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the remainder of the chocolate chips.

Bake for about 30 minutes or until a wooden skewer comes out virtually crumb free.

Remove the banana bread from the oven and let cool at least 30 minutes before slicing and serving.

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

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Directions

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

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Directions

~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

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Directions

~ Marla Meridith

Recipe: Banana Nut Granola

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Directions

~ Marla Meridith

Recipe: Espresso Chocolate Chip Cookies

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Directions

~ Marla Meridith

Recipe: Blueberry Banana Breakfast Bread

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Directions

~ Marla Meridith

Dairy-Free Chocolate Cookies

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Directions

~ Marla Meridith

Peanut Butter Muffins

We love these Peanut Butter Muffins as a quick grab and go breakfast, brunch and mid-afternoon pick-me-up snacks too!

Ingredients

2 cups unbleached all purpose flour
1/2 cup packed light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup crunchy or smooth natural peanut butter
1 cup whole milk
1 egg, beaten
1/4 cup melted, unsalted butter
1 tsp pure vanilla extract
3/4 cup peanut butter chips

Directions

Preheat oven to 350° F with the rack in the middle. Combine the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.

Add the peanut butter to the flour mixture, blending it in with a fork until you have a coarse, crumbly texture. Stir in the milk, egg, butter and vanilla. Fold in the peanut butter chips.

Coat a nonstick muffin pan with cooking spray. Fill each muffin cup about 3/4 full with batter.

Bake for 15 to 20 minutes or until the muffins are light golden brown. Cool on a wire rack.

~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

Ingredients

Directions

~ Marla Meridith

Recipe: Margarita Popcorn

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Directions

~ Marla Meridith

Sunflower Seed Butter Oatmeal Sandwich Cookies – Gluten Free

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Directions

~ Marla Meridith