This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.
Yield: 1 loaf
1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3 bananas, mashed (1 cup mashed banana)
1 cup chocolate chips
Pre-heat the oven to 350°F .
Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.
National Chocolate Chip Day celebrates and enjoys sweet, tasty chocolate chips. Chocolate chips are a great invention, and certainly deserve a little recognition. After all, where would chocolate chip cookies, cakes and muffins be without the chocolate chip!?
Chocolate chips are popular in cooking and baking, for a wide variety of breads, cakes, and cookies. There is an almost endless number of recipes. They are also used in decorating. Have you ever had chocolate chip pancakes? How about chocolate chips in trail mix? If you’ve never had these, then you’re leading a sheltered life.
Rare is the leftover chocolate chip. If you don’t use the whole bag, you and/or your kids will likely eat them as a snack before they make it to the storage container.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe
Ruth Graves Wakefield of Massachusetts, invented the chocolate chip cookie in 1938. This is the original recipe she made. The name of the cookie was altered a bit over the years, and is now formally called “Nestle’s Toll House Chocolate Chip Cookie”. Other than the name, the recipe is the same as it was in 1938, when Ruth first made it.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup(2 sticks) butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Note: If you substitute margarine for butter, you are not re-creating the original recipe.
French Dip Sandwiches made in the Instant Pot are a perfect way to put together a quick and easy dinner that’s delicious!French Dip Sandwiches – I was having one of those food cravings the other day and it was for a French Dip Sandwich. They are my favorite. Whenever there is one on the…
Bake popcorn chicken according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
Add chicken to skillet; toss to coat. Serve with rice.
Use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
1 (750 ml) bottle chilled dry sparkling wine
3 cups (750 ml) chilled orange juice (freshly squeezed is best)
1/2 cup (120 ml) Grand Marnier or triple sec, optional
Fill 8 champagne flutes 1/2 full with chilled sparkling wine.
Top with orange juice.
(Optional) Top mimosa with 1 tablespoon of Grand Marnier or triple sec.
To make 1 mimosa cocktail: In a champagne flute, combine 1/3 cup chilled sparkling wine, 1/3 cup chilled orange juice and 1 tablespoon Grand Marnier or triple sec.
It may come as no surprise that orange juice is the official beverage of Florida, USA. Florida, the Sunshine State, is one of the top 3 orange juice producers in the world. As of the year 2000, the other two being Mexico and Brazil.
About 90% of the Florida orange crop is used to make orange juice.
The process for making frozen concentrated orange juice was developed at the Florida Department of Citrus in 1945. The Department gave the patent to the U.S. Government in hopes to advance the frozen food industry through the country.
The orange is a citrus fruit and is a hybrid of the pomelo and mandarin.
Oranges have been grown since ancient times and originated in Southeast Asia.
As of 2010, Brazil grows one third of all the world’s oranges.
California and Florida are large producers of oranges in the US.
Around 85% of all oranges produced are used for juice.
Marmalade is orange jam.
Oranges have a high amount of vitamin C.
Oranges are domesticated so you are unlikely to find them growing naturally in the wild.
Because oranges do not spoil easily and are full of vitamin C during the years of world exploration sailors planted orange and other citrus trees along trade routes to prevent scurvy which is a disease that develops from a deficiency of vitamin C.
It is believed that Christopher Columbus was the first to bring orange seeds to America during his second voyage to the region in 1493.
There are now over 600 varieties of oranges worldwide.
There are typically ten segments inside an orange.
Ideal conditions for growing oranges are in sub-tropical areas that have good amounts of sunshine yet moderate to warm temperatures (15.5°C – 29°C (60°F – 84 °F).
Orange peel can be used by gardeners to sprinkle over vegetables as a slug repellent.
The white orange blossom, is the state flower of Florida. It is highly fragrant and has long been used in weddings as cake decoration, in bridal bouquets and in head wreaths. The blossom essence is an important component in the making of perfume and the petals can also be made into “orange blossom/flower water”.