Yummm bread

 I have done a bit of baking this week to say the least!. This began as banana screaming "bake me, bake me". So I did. I have the best zucchini bread recipe and thought to myself, self, wonder if I could use these 5 bananas instead of zucchini? Well then I thought again, wonder if I could blow Starbucks out of the water and make way better banana chocolate chip bread? Well oh my goodness, oh my goodness - this is so good. I cannot stay out of it. The batch made 6 little loaves. Three I wrapped up for camp counselor thank you gifts from Candace.

 Wrapping little loaves of bread is easy peasy. Just cut a 12x12 designer series paper, or what ever scrapbook paper you have on hand and trip one end off about an inch or so. Tape the paper around the bread. I stamped "homemade...." and flipped the little extra piece of paper over and stamped Thank You and glued all the little tags to the top of the loaf.

 Oh yummy goodness. It is like eating Lays potato chips, ya just can't stop at one piece. Oh you would like me to share my recipe.... well, Ok! But only because I love you so much.

Moms Zucchini Bread

I mix all by hand in a large bowl. 

Beat with a fork:

3 eggs, 1 C brown sugar, 1 c white sugar, 1 c. veg. oil.

Stir in:

1 tsp. vanilla, 1-1 1/2 tea. cinnamon, 1/2 tsp. ginger, 1/2 tsp. salt.

Then stir in:

2-3 c. grated zucchini or bananas.

1 tsp. baking soda, 1 tsp. baking powder, 3 c. flour

Optional stir in:
1 c. chopped nuts (I usually use walnuts or pecans), 1 c. raisins (I never add these family thinks they are ucky baked) 1-2 c. chocolate chips. I had two opened bags, and used some of the reg. size and some of the mini size.
Bake in 2 greased and floured loaf pans at 350 degrees for 45 minutes to 1 hour. When baking in the mini pans do adjust the length of baking time.

My special secret tip: (boy are you lucky to score this one from me)
I do not flour my loaf pans with flour. I use a cinnamon and sugar mix. After spraying the pay, I sprinkle the cinnamon and sugar mix on and cover bottom and all sides really well. Pour in the batter, bake, and then once done, let sit for only 8-10 minutes to cool then pop out of pan. If you let it sit to long the sugar will make the bread become one in the pan, and you will be eating it with a spoon out of the pan. I have done this little trick for years now, and the family loves fights over the crunchy edges! I never liked the flour layer on the outside of my breads and bundt cakes, always thought it made it super dry.

I will use this for my banana bread from now on, and if that is the case, sometimes I will stir in a big ol' tablespoon or so of peanut butter. Oh ya - peanut butter, lets just say YUMM! Banana, peanut butter, chocolate chips and cinnamon - all the things I love rolled into one bite. Whooo!

HAPPY BAKING!