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Mush bananas in bowl. Add all ingredients except flour. Blend well add flour. Melt ½ stick butter in loaf pan. Grease pan with melted butter, then pour balance of butter into batter and mix.
Spoon the mixture into a bread loaf pan and line the center with 1 tablespoon of butter. Sprinkle remaining 1/2 cup of chocolate chips on top. Sprinkle remaining 1/2 cup of chocolate chips on top.
It is, without a doubt, the best banana bread you will ever make. It's super easy to make and tastes amazing. It's taking all my strength to share the recipe with the internet, but here it is!
Of course, you know what to do: bake banana bread. But before you bust out your usual recipe, consider this summer-inspired take on the treat from Laura Prepon, foodie and actress of That ’70s ...
Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
The fruits become ready for harvesting 150 to 180 days after flowering, longer than other banana varieties. Each plant has a potential yield of 26 to 38 kg (57 to 84 lb) per bunch. Typically, a bunch has 16 hands, with each hand having 12 to 20 fingers. [5] Saba bananas grow best in well-drained, fertile soils with full sun exposure.
Natasha Kravchuk began building a cooking mini-empire by combining cucumber, tomato and avocado. “I think that was the recipe that kind of gave us the first lift,” says Kravchuk, whose online ...
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