I hope everyone had a lovely Thanksgiving! We had a good one, though not very exciting. We slept in and were pretty lazy all day. Finally around 4:00 or so, we made Thanksgiving dinner. And you know what? It was really, really good. I now feel comfortable with hosting a Thanksgiving dinner someday.
That’s Eric’s plate… fifty percent of that plate is corn casserole. He uses Pawla Deeen’s recipe.
Eric also made the Stove Top… and you know what? It was pretty good. I’d never had it before; I’ve always been spoiled with my mom’s homemade dressing. The marinated turkey tenderloin was surprisingly good as well – I’d buy it again.
I think I’ve converted Eric to liking sweet potatoes. He likes them!! I baked them with butter, brown sugar, cinnamon, and mini mallows. Mmm.
I was also a fan of the cranberry sauce – I added chopped pear and tangerine zest.
We did a little skyping and red wine-drinking with the family later on.
I was able to do some baking this weekend with my free time, so there should be some new recipes coming your way. Today’s recipe is Amaretto Chocolate Chip Banana Bread! The recipe is your basic banana bread, with a little more flavor from the browned butter, amaretto, and mini chocolate chips.
There’s a good amount of amaretto in the bread, but the alcohol evaporates when baked, so you’re just left with wonderful almond flavor. You could add some chopped almonds to this if you had some!
Amaretto Chocolate Chip Banana Bread
1/2 cup unsalted butter
2 cups all-purpose flour + 1/4 cup, divided use
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large bananas, mashed
1/2 cup brown sugar
2 large eggs
1/2 cup amaretto liqueur
1/2 cup mini chocolate chips
Heat oven to 350 degrees F. Coat a loaf pan with cooking spray.
Melt butter in a small saucepan over medium heat; cook, whisking frequently, until foamy and starts to turn golden brown. Remove from heat.
In a medium bowl, sift together 2 cups flour, cinnamon, nutmeg, baking powder, baking soda and salt. In a large mixing bowl, whisk together browned butter, bananas, and brown sugar until combined. Whisk in eggs until combined. Whisk in flour mixture, alternating with amaretto until just combined. Toss together remaining 1/4 cup flour and chocolate chips; gently stir into batter until just combined. Smooth batter into prepared pan.
Bake 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.