Tuesday, December 24, 2013

Monkey Bread for Christmas!

I'm calling these...

Monkey Bread!
(Recipe towards the end of the read)
So I've been tweaking  around with the new banana bread recipe I found lately in one of my cookbooks, see previous post about that here. I used the same banana recipe, but I just switched it up with the mix-ins. I wanted to make banana bread for my mom because I know how much she loves that stuff, and she specifically asks for it during this time of year. So as requested, I made batches and batches! Some I made with butterscotch & walnuts, and some with various chocolate chip.

This first one was my first time using the recipe, and my mom really liked it.
It turned out really moist and just the right amount of sweet from the ripe bananas! Gotta love those ripe bananas!
Tip: Plan ahead with banana bread. If you are planning to make these. Buy bananas in advance so they can lay out on the table to ripen before it's time to bake.
... after a week or so, they should be a little more ripe. But the more ripe they are the better! (But not rotten)
The bananas above are still not as ripe as I wanted... so I gave it another day or so to sit out before I used them. Ideally, you want them to be more brown-skinned so your banana bread is more moist and naturally sweetened.

Once my bananas were ripe enough, I made batches of banana bread with them. This batch had the butterscotch & walnuts!
you know I love my buttery crumb topping!
The kitchen smelled soooo good once these came out of the oven! So cinnamon-y, perfect for the Holidays!
Tip: If you line the loaf pans with wax paper, the banana bread will come right out, and you'll have less scrubbing and cleaning to do.
 Here they are after I finished...
But of course, it's the Holidays, so I made more!!! (As if 4 giant loaves were not enough...heheh

This next batch is baked with chocolate morsels inside.
And for the buttery crumb topping, I used crushed graham cracker, white chocolate bits, mini chocolate chips, and lots and lots of butter!
I just wanted to dive right in, once it came out of the oven. But I had to hold myself because these were for sharing. lol.
 ... close up!
I made these to package and share with friends & family for this Christmas. I hope everyone likes them. I know out family does!
Enjoy!!!

Monkey Bread!
Recipe seen here
Recipe makes 1 loaf 
Ingredients
Batter:
1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 ripe bananas, mashed
1/2 c sugar
2 large eggs
1/4 c butter, melted
1/4 c milk
1 c butterscotch morsels or 1 cup chocolate morsels
1 c nuts, chopped and divided (optional)

Butter crumble: In a small bowl, mix together ingredients.
1/4 c butter, cold and cut into small cubes
1/4 c flour
2 Tbsp sugar (white or brown)
1 tsp cinnamon

Directions
  1. Preheat oven 350 degrees F. Prepare loaf pan with wax paper and lightly grease.
  2. In a large bowl, sift together first 5 ingredients. Set aside.
  3. In a separate bowl, mix together bananas, sugar, eggs, and butter.
  4. With a wire whisk, alternately add and mix the banana mixture and the milk to the flour mixture until incorporated well. 
  5. Stir in butterscotch morsels, chocolate chips and nuts. Save some for the butter crumble on top.
  6. Pour batter into loaf pan and spread evenly. 
  7. Add the butter crumble on top. 
  8. Bake @ 350 F for 45-50 minutes. Set on cooling racks and wrap. Refrigerate overnight.
Note: I actually like it when the banana bread sits in the refrigerator for a couple of days. It gives the bananas time to get moist again. 

Once you are ready to serve, slice a piece and warm it up for a few seconds in the microwave and serve with butter! 

I hope everyone is having a great day!

Have a Merry Christmas Eve!!!!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.