Who doesn't love butter? It makes everything better – butter adds flavour, moisture and richness to this divine banana loaf, swirled with sour cream and studded with dark chocolate chips.
It comes from a new Canadian Cookbook by the baker/owner of Butter Baked Goods, which got it's start as a tiny bakery in Vancouver in 2007. It quickly became a “pink-and-pistachio slice of heaven”, known for its irresistible cakes and pastries piled high on vintage plates, reminiscent of the baking your grandmother might have done if you were lucky. Their gourmet marshmallows, wrapped in an equally appealing package, caught on quickly, and were soon distributed in over 300 stores (and counting) across Canada, the U.S. and Japan.
The recipe for Rosie's marshmallows is just one of over 100 you'll find inside this gorgeous, accessible, easy to follow book – Butter Baked Goods showcases nostalgic home baking at its very best. Just in time for baking season!
Chocolate Chip Banana Loaf
I have yet to meet someone who doesn’t like banana bread. If you are out there, call me, because we need to talk. This recipe makes enough for two large loaves—one for you and one for me. From Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery by Rosie Daykin
3 1⁄2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, room temperature
1 3⁄4 cups granulated sugar
4 large eggs
3 large bananas, mashed
1 cup sour cream
1 tablespoon pure vanilla
1 1⁄4 cups dark chocolate chips
1. Preheat the oven to 350°F.
2. Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
4. Add the eggs one at a time, and beat well after each addition. Scrape down the sides of the bowl again. Add the mashedbananas, sour cream and vanilla and mix to combine.
5. Turn the mixer to low and slowly add the dry ingredients and mix until just combined. Add the chocolate chips and mix to distribute evenly.
6. Pour the batter evenly between the two prepared pans. Use a saptula to spread the batter smoothly across the pans.
7. Bake in the preheated oven for 45 to 50 minutes or until a wooden skewer inserted into the center comes out clean.
8. Remove from the oven and allow the loaves to cool slightly, then transfer to a wire rack to cool completely. Use a serrated knife to slice the loaves. Makes 2 loaves.
Copyright © 2013 by Rosie Daykin Photographs copyright © 2013 by Janise Nicolay
