Another tasty treat was essential during our holiday. I whipped up these Banana Cream Cheese Choco-Chip mini loaves as we packed our bags, then we enjoyed them for breakfast after camping the first few nights. (they are as much of a mouthful as the name implies!)
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
3 very ripe mashed medium bananas
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1/2 cup melted butter or margarine
1/4 cup milk
1 large egg
1/3 cup room temperature cream cheese
1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees and grease 8 mini loaf pans. Depending on the exact size of your pans you may have extra batter, I made 3 mini muffins with what remained of mine (perfect samplers hot out of the oven!)
Combine the first 3 dry ingredients in a small bowl and set aside. Use a mixer to combine the banana, sugars, butter, milk, egg and cream cheese. Mix until quite combined, but the cream cheese should still have small chunks. Add the dry ingredients to the wet ingredients inside mixer and mix until just incorporated. Fold in the chocolate chips, then pour batter evenly into mini loaf pans (approximately 3/4 full) bake for approximately 25 minutes, allow to cool a bit before flipping out onto wire rack then serve and enjoy or store for later! These loaves store surprisingly well, are very rich and moist and make a wonderful breakfast, snack or dessert!
Comments