intuitive cooking, sensible eating.

Rotting Fruit

There were some bananas that really needed to get used, and so David said we should make banana bread.  I made a double batch, which produced a loaf of bread and 12 muffins.

Browned Butter Banana Bread

double batch

2 cups mashed banana

6 oz unsweetened appleasauce

1 stick unsalted butter, browned

2 tsp vanilla extract

4 large eggs

2 tsp ground cinnamon

1 tsp ground ginger

4 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

package of quality chocolate chips

1.  Melt butter in a pan over medium high heat and cook until just browned – careful not to burn it!  Mash up the bananas, and mix in applesauce.  Whisk butter into the fruit mixture, add vanilla. Set aside and let cool.

2.  In a separate large mixing bowl mix all the dry ingredients.

3.  Mix the eggs into the cooled off fruit/butter mixture, then fold that in carefully to the dry ingredients.  Be sure not to overmix.  Add in the chocolate chips, and pour into prepared baking dishes.

4.  Bake at 350 for about 30 minutes on the loaf, or 12-15 for the muffins.

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