My kids have lost interest in bananas. They use to eat one, every morning with their breakfast, but lately they've been sitting there getting ripe and no one is eating them. So, in the freezer they go. Only problem is, the freezer is getting pretty full of bananas! It has finally started to cool off a little, here at night, so I took the opportunity to bake some banana bread the other night. While rummaging in my baking cupboard, I found some mini Rolos and decided to add them to my bread. Chocolate, caramel and bananas are a great combo right?
The bread turned out wonderfully. Only one problem.... I almost couldn't get it out of the pan! Even though I greased it. The Rolos melted and the caramel oozed to the bottom and was holding the loaf hostage. I was able to wiggle most of it free, but part of the bottom stayed in the pan. Thankfully the bread was warm and sticky enough, that I just pressed it back together, LOL. No one was the wiser, but next time I'll line the pan using parchment paper. This bread is moist and sweet, with a wonderful caramel undertone and studded with chocolate. What could be better?
Rolo Banana Bread
Adapted from Melissa's Cuisine
1 3/4 cups AP Flour
2/3 cup sugar
2 tsp baking POWDER
1/2 tsp baking SODA
1/4 tsp salt
2 over ripe mashed bananas
1/2 cup butter softened
1/4 cup milk
1 cup Mini Rolo Candies, divided
Preheat oven to 350 degrees. Lightly spray a loaf pan with cooking spray and line with parchment paper. Grease parchment paper with shortening or butter (this will help the loaf not stick to the pan). Set aside.
In a medium bowl, combine the butter and sugar until light and fluffy. Add in eggs and whisk until well combined. Stir in bananas and milk.
In a small bowl mix the flour, baking powder, baking soda and salt. Toss in 2/3 C of Rolos, to coat with flour. Add flour mixture to wet mixture; stirring until just combined. Pour into prepared pan and bake for 55 minutes- 1 hr; a toothpick inserted in the center should come out clean.
Gently remove from pan and peel back the parchment. Let cool 10 minutes and remove loaf completely from parchment, to a wire rack. Top with remaining 1/3 C Rolo candy.
This post linked to
See Ya in the Gumbo
In & Out of the Kitchen
You're Gonna Love it!