Go Bananas!

It's Spring here in the great white North, but you'd never know it if you went outside...it still feels/looks like October.  I hate it...it's cold, wet and gray.  So, what do I do when it's gloomy and cold?  I bake!  I found a wonderful recipe for Banana Bread recently and since there were 3 sad little bananas turning a scary shade of brown in our fruit basket this morning, I decided today would be a perfect day to bake.  This is really, really delicious, probably because the recipe includes a chocolate glaze for the bread....so much for a healthy version!  I also love that it made 3 small loaves, perfect for sharing with family or friends. Try this the next time you have some bananas ready to go bad.  And if you don't have time to that, did you know that you can peel the bad bananas, pop them into a freezer bag and freeze them for future use?  Super nice to have on hand for days like this when you're itching to bake up some comfort food!  Happy baking!

Remember the last post when I talked about the giveaway???  We grew our followers that day from 5 to 10...Come on girls, let's spread the Domestic Diva Diaries word and get the 50 followers we're aiming for!  I'm ready to make that custom card set for our winner.  As soon as we hit 50, I'll draw a name randomly to win!!!   Keep sharing the link with friends and tell them to sign up to follow us.  There's some exciting things coming that you and your friends won't want to miss...trust me on this!  Good stuff, good stuff!!!

Chocolate Chip Banana Bread with Chocolate Glaze

Bread:
1 cup mashed ripe banana, about 3-4 bananas
2 eggs
1/2 sour cream
1 t. vanilla extract
1/2 cup melted butter or oil
1 1/4 flour
1 cup rolled oats
3/4 c. chocolate chips or chocolate chunks
3/4 c sugar
1 t. baking powder
1 t. salt
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. almond extract (optional)
1/4 t. orange extract (optional)

Mix dry ingredients together.  In another bowl, whisk eggs, butter or oil, sour cream, extracts and banana together.  Fold into dry ingredients and pour into lightly greased loaf pan or 3 mini loaf pans.  Bake at 350 for 55 minutes for standard loaf pan, 35 minutes for mini pans or until toothpick inserted in center of loaf comes out clean.  Let cool 30 minutes in pan, then remove to cooling racks.  Next, make the glaze....

Glaze:
1 c. powdered sugar
2 T. baking cocoa
2-3 T. milk
1/2 t. vanilla
Whisk together until smooth and pour over cooled loaves of bread.  Yum!!!!