Banana Chocolate Chip Bread and Custard Top

Banana is a staple fruit in our household. Hubby loves it, little Javier loves it, I love it and my Angels love it! Yeah, as in everybody in the house!

When I do my weekly Friday market with Dad in Law, I always make it a point to buy ripe lacatan bananas and well, as said, since everydody loves B-A-N-A-N-A-S, it would take only 3 days and they are gone, gone, gone. As a homemaker, I want to have a stock of it since we always run out of it. So last week, I decided to buy the green ones (aside form the ripe ones), those that are about to reach their riping glory in a couple of days. Me - wishing that it will be enough of a wait until the ripe ones disappear.

For some reason, the green lacatan bananas ripened so fast (is it the weather?) that we were already na u-umay to eat them. We are avoiding it to reach the rotting stage and be thrown into the garbage with a sad face.

Thank goodness I have Yummy Magazine for this month (for May too!) and I have found the perfect way to use them and justify their presence and usefulness! Thanks to Aileen Anastacio's recipe! It's soooooooooooooo d-lish!


Banana Chocolate Chip Bread by Chef Aileen Anastacio (Yummy Magazine, June 2009, p30-31)

1 and 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dark brown sugar
3/4 cup corn oil
2 eggs
2 teaspoons vanilla extract
3 very ripe bananas, mashed
1 cup semisweet chocolate chips

1 Preheat oven to 350F (177C). Grease and flour an 8 1/2 x 4 1/2-inch loaf pan

2 Combine the dry ingredients in a medium bowl. Stir to mix. (the first four!)

3 In another bowl, combine brown sugar and corn oil. Add eggs one at a time, then add the vanilla and mashed bananas.

4 Add the flour mixture to the banana mixture. Stir until combined. Lastly, add the chocolate chips and mix just until combined. Pour mixture into the loaf pan.

5 Bake for about 45 minutes or until toothpick inserted in the center comes out clean or with just a few crumbs clinging to it. Remove bread from the oven then allow to cool for about 20 minutes before removing from the pan. Cool for another 15 minutes on a wire rack before serving.

Just a thought:
I think you can add one or two more bananas to give more banana-full-a-flavor!



So after the success of the banana chocolate chip bread (Thank you Lord!), my next plan was to create a collaboration of the bread and a custard recipe (well, i guess, even food/recipes can collaborate! Hindi lang si Justin Timberlake at Madonna! Oh, I love JT!)

Where will the custard go? On top of the bread just before serving. Parang icing effect!

I found this nice custard recipe in Good Housekeeping's Easy Everyday Meals vol 6. It's not too sweet, that's why I like! And my party people liked it too!

For the custard (got this from the Banana Cream Pie recipe, p134) :

2 cups of fresh milk
1/2 cup of white sugar
1/2 tsp salt
1/4 cup of fresh milk
1/4 cup cornstarch
3 large egg yolks
3 tbsp butter
1 tsp vanilla extract

mix 2 cups of fresh milk, white sugar and salt over low heat. In a bowl, dissolve cornstarch in 1/4 cup of fresh milk, then whisk in egg yolks. Combine the two mixtures and cook, whisking constantly, over low heat until it thickens and bubbles, about 4 to 5 minutes.

Remove the custard from heat and stir in butter and vanilla.

Then transfer to a bowl and cool. Cover with plastic wrap and chill in the fridge for 30 minutes or longer.

I am glad to have at least a cheap icing bag with a few pins to go with it for only a hundred something pesos! Heheehee! Ang arte ko!

Hmm.. why not add a few sprinkles of Cinnamon Powder?

Wow! That was fun!!!

Just thinking, maybe next time, I will add a little cream cheese in the custard! What yu tink?

And this was another unexpected morning baking session! I like impromptus!

I know, i know, this is another pampa-jubis (keyword: majubis) food but what the heck, it's yummy! And it happened in God's and nature's perfect timing. Me and my bingeing time! :P So ladies, let's eat sweet!

Happy weekend! :-)