Honey Don't Forget to Blog this Week about the Banana Chocolate Chip Nut Bread/Muffins

Oh, my. What a crazy week. Our trusty internet has been on and off for about 5 days! We have had two different guys out this week to "fix" it. It is sad how sheltered we feel in this house without access to the cyber world. Lets just hope I am able to finish this post without getting kicked off.

Enough about my internet sorrows...

Now to the Banana Chocolate Chip Nut Bread/Muffins I was talking about in my last post. This recipe is from my Dearest Mother. It is a recipe that has been passed down from her Grandmother. Just letting you all know...this is the BEST Banana Chocolate Chip Nut Bread/Muffins recipe you will EVER find!

Oh, by the way...as we speak my kiddos are playing with the Play Doh we made last week. Trust me folks it is a wonderful diversion. Ok, here we go on the...

Banana Chocolate Chip Nut Bread/Muffins

Ingredients:

1 cup of sugar

1/2 cup of shortening

2 eggs

3 ripe bananas=1 cup mashed

3 cups of flour

1 T brown sugar

1/4 tsp salt

1 tsp baking soda

1/2 cupped nuts (I used pecans) 

1/4 to 1/2 bag of chocolate chips 

1 cup sour milk*

*1 cup milk and 1 T vinegar let sit for a bit

(This recipe will make two bread loafs, one dozen muffins or one bread loaf and six muffins. I made one bread loaf and six muffins.)

Instructions:

1.) Preheat your oven to 300* F and spray bread pan with non-stick baking spray (or your own method to prevent sticking) and place cupcake wrappers in a muffin tin (or don't use wrappers and spray well). Sorry, I don't have a picture of the muffin tin and wrappers. You are a smart audience and get the point. 

2.) Mash your ripe banana's (sorry no picture). Then add the mashed bananas to a mixing bowl along with the sugar (1 cup), shortening (1/2 cup) and eggs (2).

                                   

                                      

3.) Cream the mashed bananas, sugar, shortening and eggs.

4.) Add flour (3 cups).

5.) Secret here folks... Add the choco chips (1/4 to 1/2 bag) on top of the flour. Make sure the flour is not mixed into the other ingredients yet. This will coat the chips with flour and keep them from sinking to the bottom of your baked goody. 

6.) Add the brown sugar (1 T). 

7.) Add the salt (1/4 tsp.).

8.) Add the baking soda (1 tsp). 

(This picture is not right side up but oh well.)

9.) Add the sour milk* (1 cup).

10.) Mix all of your ingredients together. What a pretty batter. 

11.) Chop the nuts (this could be done before hand). I chopped approximately 3/4 cups of pecans. I know my knife is ugly. I think my Dearest Mother and Father are getting me a new knife set for my birthday. Lets cross our fingers! 

12.) Add your pretty batter to the muffin pan and bread pan. 

13.) Sprinkle the chopped nuts on top of both the muffins and bread. 

14.) Place pans in the 300* and set timer for 25 minuets for the muffins and 40 minuets for the bread. Then do the toothpick trick. When the toothpick comes out clean your bread/muffins are done. Adjust baking time if needed. Ok...So, I am addicted to Pinterest. I found this idea there. Check it out! A Parmesan Cheese lid will fit a regular mouth canning jar. GENIUS! I LOVE this idea for my toothpicks. Check it out...

15.) Place your bread and muffin's on a cooling rack. 

Then, voilà! Enjoy!

Look at that bread with the melty butter on it...nummo! 

Oh, yeah! Don't forget to leave some over for the kiddos. Look at "T" enjoying his muffin. 

"B" asked for thirds. I had to cut the poor kid off. Call me a bad Mommy...but, I let him have one for breakfast the next morning. What? There is fruit in it.  

I hope you will enjoy this recipe and share your baked goods with your family. Who doesn't love to bake in the Fall? and who doesn't enjoy eating baked goods in the Fall or ever?  I know we enjoyed them.

 Have a wonderful weekend.