I’ve got 3 boys.
Moved 3 times.
Had 3 husbands……oh wait…I’ve only had two but if my present one continues to keep me up at night while he’s snoring there might be a third….(just kidding Steve….Steve?….oh hang on a second….he’s snoring again).
Banana Chocolate Chip
It isn’t SO. Except for the bowl part. You may need at least 2 large and 3 small ones to divide the batter up in but stop for a second. I always had the theory that if you have one kid or three you still need to wash something. When my boys were small, they stood in an assembly line while I washed, brushed and dried them. Think of that when you’re washing the bowls. And the best part is…bowls don’t squirm and scream in your ear while you’re scrubbing them.
BOWLS ARE MUCH EASIER TO WASH THAN CHILDREN.
Now. I know you are all going to be asking me where I got this pan. It’s the cutest thing ever. It’s made by Wilton Cakes and I found it at the local Walmart store. They had a ton of these but I can’t guarantee that they still have them since I posted this on Instagram there have been so many comments about NEEDING to get the pan asap. I think you better grab your coat and wallet right now. Like NOW. Right NOW.RUUUUUUNNNNNN……and while you’re at it buy the ingredients you will need for this recipe.
One last thing. See the pic above and below? Notice how the other lemon loaves look pretty nice with their drizzle fizzshnizzle? Well, what happened to the other one? I’ll tell you. That’s the result when you squeeze the icing bag too hard and all hell breaks loose. I don’t even know what to say here. I think it tasted the same but I’m of the belief that I can distract you enough to look at the other perfect ones in the photo. Except of course when you point out your mistakes like I just did. Why did I even say anything?
- FOR THE LOAVES:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ¾ teaspoons Salt
- 2 Tablespoons Poppy Seeds
- 1 Lemon, Zest And Juice, Divided
- ½ cups Unsalted Butter, Softened
- 1 cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Plain, Non-fat Greek Yogurt or sour cream
- 1 ripe banana, mashed
- 1 cup mini chocolate chips, I used semi-sweet
- FOR THE GLAZE - ON THE LEMON POPPY SEED LOAVES
- 5 Tablespoons Powdered Sugar
- 2 Lemons, Juiced
- Crushed Pistacho Nuts - optional
- Preheat oven to 350 F. Spray your mini loaf pans with non-stick cooking spray or use liners. Set aside.
- In a large bowl, combine the flour, baking powder, baking soda and salt.. Stir thoroughly.
- In a separate bowl, cream together the butter and sugar until light and fluffy.Add the eggs, one at a time, followed by the vanilla and yogurt or sour cream. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Now divide the mixture. You will have ⅓ of the batter in 3 bowls total.
- Bowl number 1 - add in lemon zest, 1 tablespoon of lemon juice and poppy seeds.
- Bowl number 2 - add in mashed banana and ½ cup chocolate chips
- Bowl number 3 - add in ½ cup chocolate chips
- Be careful not to over mix. Pour the different batters into mini loaves, filling each about ¾ full.
- Bake for about 15-18 minutes, or until edges are golden brown. Remove pans from oven and let the loaves cool for about 5 minutes in the pan. Then move loaves a wire rack to cool completely.
- To make the glaze, stir together the lemon juice and powdered sugar until reaches desired consistency. Drizzle it over the cooled lemon poppyseed loaves and sprinkle with crushed pistachios. Makes about 10 loaves.