Stop traffic. Christmas is THIS WEEK. Are you kidding me?!!??!!? With just a few short days left to prepare, now is truly the time to think about those last minute holiday recipes you can whip together. It’s crunch time, y’all! And I’ve got a super easy but classic recipe for chocolate chip banana bread that is a breeze to put together and will make Christmas morning’s breakfast (or the day after Christmas) so quick to put together.
Are you one of those amazing people who prepares for things in advance? One of those people who doesn’t procrastinate? A person who already has all of his or her holiday shopping complete, wrapped, and under the tree weeks before the holiday? Yeah. That isn’t me. Not by a long shot. I have been like that in previous years, but for some reason the 2015 holiday season is kicking my tush. I feel like I haven’t had a moment free to even CONSIDER running to the mall or even browsing online for a gift for ANYONE. I’m not complaining: I like being busy…but in comparison to previous years when I’ve had my presents figured out and fully ready to go in November, I’m really doing a poor job. Oh well. Maybe in 2016 I’ll get it together.
So that is precisely why last minute holiday recipes are going to be the saving grace of this 2015 season for me. I haven’t even had time to THINK about a meal plan for the next week, let alone shop for one or anything else. I’m pretty much in the mode of: get up, go to work, come home, work on my at-home work, clean the house, stuff food in my face, and then go to sleep. I feel like I haven’t cooked a full meal in ages (that is probably an exaggeration, but you hopefully get my point).
Justin and I bounce back between different houses on Christmas Day…but we usually spend some time at home in the morning eating breakfast together and just enjoying the quiet before all of the crazy activity the rest of the day brings. Maybe even have a mimosa if I’m feeling festive. So – I need to get on top of it and make sure something is available for us to consume. Thankfully, we always enjoy a chocolate chip banana bread, and what is even better is that you can go so far as to make this one in advance and freeze it for later. MY SAVING GRACE RIGHT NOW!
I always always always seem to have ripe bananas sitting around my house. I usually eat one every day, and inevitably one or two in the bunch will get a little bit too soft for my liking, so they are the perfect ingredient for banana bread. Just a few more ingredients into the mix, a few stirs, and a bit of baking in the oven and voila! Breakfast is ready. I love how breakfast breads are quick and easy, but still taste like such a treat!
I’m thinking a batch of banana bread is destined for my oven later this week…just in time for Christmas!
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup butter, softened
- 2 large eggs
- 1½ cup mashed bananas (about 3)
- ⅓ cup plain lowfat yogurt
- 1 teaspoon vanilla
- 1 cup chocolate chips
- Preheat oven to 350° F.
- Combine flour, baking soda, and salt in a bowl. Stir together to mix. Set aside.
- In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated. Add the eggs one at a time, then mix well. Then, add the mashed banana, yogurt, and vanilla and beat on medium speed until fully combined.
- Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.
- Turn off the mixer and gently fold in the chocolate chips.
- Pour batter into two loaf pans (or four mini loaf pans) coated with cooking spray, then bake for 40-45 minutes (about 30 minutes for mini pans), or until a toothpick inserted into the center of the loaf comes out clean. Remove loaves from oven and allow to cool for at least 5 minutes before slicing. Enjoy!
The Sunday Supper family is getting together today to share last minute holiday recipes – there are so many to choose from, so make sure you get inspired!
- Chocolate Chip Banana Bread by Ruffles & Truffles
- Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook
- Cauliflower-Apple Melts by The Wimpy Vegetarian
- Chimichurri Bread by What Smells So Good?
- Everything Cream Cheese Balls by Magnolia Days
- Mini Party Crab Cakes by Food Lust People Love
- Holiday Bruschetta by Grumpy’s Honeybunch
- Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
- Potato Kimchi Bacon Bites by kimchi MOM
- Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
- Scallops with Cranberry Bacon Jam by Caroline’s Cooking
- Shrimp and Artichoke Crostini by Monica’s Table
- Spanakopita Bites by Casa de Crews
- Tortellini Caprese Bites by The Freshman Cook
- Tropical Cocktail Wings by Cindy’s Recipes and Writings
- Bean, Escarole, & Sausage Soup by Get the Good Stuff
- Chicken Cacciatore Pronto by Crazy Foodie Stunts
- Easy Chicken Fried Rice by Feeding Big
- Swedish Meatballs by Palatable Pastime
- Apple Pecan Salad by Wholistic Woman
- Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
- Healthier Hoppin’ John by Cooking Chat
- Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine
- 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
- Bananas Foster Bread Pudding by Wallflour Girl
- Dark Chocolate Coconut Pecan Cups by PancakeWarriors
- Frangelico French Silk Pie by That Skinny Chick Can Bake
- Holiday Pie Crust Cookies by Rhubarb and Honey
- Peppermint Bark Pretzels by Pies and Plots
- Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
- Santa Cookies by NinjaBaker.com
- Skillet Cookies by Lifestyle Food Artistry
- Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
- White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
- White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks
Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement
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