We made it to Day 20 — woohoo! If you’ve followed along and joined me in any or all of the daily freezer cooking challenges, you deserve a huge congratulations for making it this far.
And even though I’m finishing a few days later than I’d hoped, I’m encouraging myself with the fact that I finished, not that I didn’t quite get it finished when I’d hoped to.
I have a new challenge planned for June and July. Since I’m going to be gone in Virginia for much of next week, I’ll be introducing that challenge sometime next week and we’ll be beginning it the second week of June (likely June 12, 2012). Stay tuned for more!
Chocolate Banana Bread is usually really simple to whip up. But it took me longer than usual this time around.
First off, I mixed the dry ingredients together and got ready to add the cocoa only to discover we had no cocoa. I was confused as to why on earth this chocolate-loving family would be out of cocoa — especially since I was sure we had just had a full container.
Then I remembered…
…A few weeks ago when I was baking something with Silas, I left the kitchen table where we were working to go get something from the refrigerator. I got sidetracked doing something else in the kitchen for a minute and forgot to pay attention to what was happening at the kitchen table. Big mistake.
Needless to say, when I came back, I found that he had managed to spill the entire contents of the cocoa container out on my kitchen table. And yes, I had to take a picture to document it as I’m sure we’ll be looking back at these things some day and laughing quite heartily about all of his epic messes .
At any rate, I had to make a quick trip to Walmart to get some more cocoa. I figured Walmart would have a good price on some generic brand of cocoa.Wrong. I discovered that Walmart only stocks Hershey’s or Tollhouse (what’s with that?!), so I paid a whopping $2.58 for a canister of cocoa and tried again to make the bread.
Then, I discovered that my camera card was missing and when you’re supposed to blog about a cooking adventure, a camera card is sort of important seeing as a recipe post without pictures is kind of dull.
Where oh where could the camera card be? I searched high and low — only to finally find it in the load of clean laundry in the dryer. I had stuck it in the pocket of my jeans the day before and it made it through the washer and dryer unscathed. Hey at least it wasn’t buried at the bottom of the freezer like my camera cap!
Finally, I was able to get the recipe finished!
Freezer-Friendly Chocolate Banana Bread
- 1 3/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 stick butter, melted and cooled
- 3 ripe bananas, mashed well
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Stir the mashed bananas, eggs, melted butter, and vanilla. Carefully fold the banana mixture into the dry ingredients until just combined. Mix in the chocolate chips.
Pour into a greased loaf pan. Bake at 350 degrees for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
To freeze: Cool completely. Slice and wrap in plastic wrap and foil or in a ziptop bag. Store in the freezer.
To serve: Pull out desired number of slices. Thaw at room temperature for 30 minutes to an hour. Or, warm in the microwave.
Adapted from Joy of Baking
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.