Thursday, June 16, 2011

day 8 = 1952 banana chocolate chip bread

tonight's banana bread is special. my grandmother received the "Antoinette Pope School" (Macmillan)cookbook after she was married. she had a 1952 edition and gave it to me a few years ago when she stopped cooking. flipping through it today, i found a handwritten "Triple Recipe Chop Suey" note in the book. how fun!

this smelled amazing when i was making it. the dough was so fluffy i really couldn't wait to bake it. my bananas were not ripe enough yet (but i was eager to make this) so i think that's the one downfall in how it came out. otherwise, i highly recommend this if you want a traditional banana bread. click on the picture of the recipe above and you should be able to read it.  if you want a really moist and vibrant banana bread, check out the recipe in my cookbook. that has to be the best banana bread i've ever had.

i did a few things to this recipe that were new tricks. if you are in a pinch, try these:

1) buttermilk substitute = put 1 tsp lemon juice in a 1/3 cup measuring cup.   pour enough milk to get to the top and let sit 5 mins. (use 1 tbsp for 1 cup).

2) salted butter substitute = substitue unsalted butter and add 1/4 tsp salt per 1 stick of butter to your flour mixture. sift the flour mixture with other dry ingredients before using.

3) for a moist bread = the recipe calls for putting another pan on top of the the one you are using for a moist bread. i've never heard that before, but tried it and the bread is super moist!

4) who needs nuts when you can add chocolate chips!

i see we are on day eight and I am doing all that i can to keep from putting on weight.  to be honest i have put on about 1.5 lbs since the start of this and that is with a normal work-out regiment.  the food is just too good and i am loving it all.  i will just need to work out harder because i am so happy with what she makes.  i knew i found a keeper!!!!!  anyway for this evening's treat i was a little surprised as it was not as strong of a banana flavor as i would have expected.  it was good as it was not dry, but the strongest flavor to it was the  chocolate chips.  i am not sure if i would recommend removing the chocolate, but i think i would prefer more banana.  the cake itself was moist and tasty and i hope it has more banana taste the next day!



  1. I have a hint for more intense banana flavor, roast the bananas in their peel, in a preheated 350 degree oven for 10-20 min. Remove & cool. I have also seen this work for not so ripe avocados.

  2. Nancy, you are the best! This is an amazing tip and I just wish I had called you before I started!! You are of course my cooking idol and I appreciate all the great commentary you've provided :)