Monthly Archives: May 2013

Banana bread with Chocolate Chips



2 mashed bananas
2 large eggs
1/2 a cup regular white sugar
1/2 a cup dark brown sugar
4 ounces softened unsalted butter
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips

Cream sugar and butter; mash the bananas and beaten in with the mixture.
Combine eggs and vanilla.

Combine dry ingredients:
Flour, baking powder, baking soda, salt and chocolate chips.

Stir into the first mixture allowing the chocolate chips to coat well (do not beat).

Grease and flour a 9x5x3-inch loaf pan.

Pour in batter.

Cover loosely with a tent of aluminum foil. Bake at 325° for 30 minutes.

Remove foil and continue baking at 325° for 3o to 40 minutes (use clean toothpick test).

Cool before slicing or can be served warm with buttered pecan ice cream 🙂

Happy Baking!

Recipe adopted from Southern Food.

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Mango Mousse – Shrikhand


1 cup Mango Pulp
8 oz, Cream Cheese – at room temperature
1/2 cup sugar (or to taste)
1/2 a cup of Sour Cream
1/2 a cup of Cool Whip
A pinch of Saffron (Kesar)
4 – 5 Cardamoms ground up without shell.

In a food processor pulse all the ingredients together starting with the Mango pulp and cream cheese. Adding the rest of the ingredients one by one, in the order provided.

Transfer into a serving dish and allow to set in the refrigerator for a couple of hours before serving.

Garnish with chopped almonds or pistachio.

Happy Eating!

Recipe adopted from Show Me the Curry.

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