You are in for a treat!  While I’m at the I Heart Faces Photography Workshop, a few bloggy friends will be guest posting for me. Yay!

Today, I’m happy to introduce you to Cheryl. She’s a mom of two gorgeous daughters and has a love of crafting, photography and baking like me. She’s known as Tidy Mom over at her blog and if you haven’t visited her yet, better head over there after you read this yummy post for some great inspiration!

Take it away Cheryl…

Hi everyone!! —it’s Cheryl aka TidyMom!

Yes, I’m a mom with a slight tidiness obsession, but I have a passion for baking, crafting and photography! I was so excited when Amy asked me to fill in for her while she’s gone! Although, I have to be honest, I wish I could be at the workshop with her and Angie, but guest posting on Living Locurto is the next best thing!!

Amy said to share a recipe or craft, and since I do recipes MUCH better than I craft……..I thought I’d share a fabulous Chocolate Chip Banana Bread recipe that everyone just LOVES!

With the holidays quickly approaching, what better gift than a fresh loaf of Banana Bread from your own oven! You can use reusable mini-muffin-loaf pans, but I like to bake my banana bread in disposable foil pans for easy gift giving. Just cool, pop on the plastic tops that come with most pans or seal in clear wrap, and tie with ribbon or with a decorative tea towel. It makes a lovely package plus you don’t have to worry about getting the loaves out of the pans.

You can make the mini loaves ahead and freeze them for up to a month.

Now…..on to the ‘best EVER’ treat!

Chocolate Chip Banana Bread

(makes 1 large loaf or 4 mini loaves)

1 1/4 cup sugar
1 stick (1/2 cup) butter
2 eggs
1/2 cup milk
3-4 mashed bananas
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 – 1/2 cup mini chocolate chips
walnuts if desired

Preheat oven to 350 degrees

Cream together sugar and butter, add eggs one at a time. Mix in milk, bananas and vanilla. Stir in dry ingredients.

Pour into greased loaf pan. Bake for about 60 mins for regular loaf pan, or 30 mins for mini loaves.

ENJOY!

*Tip- you can freeze your ripe bananas if you’re not ready to bake when they turn ripe, or if you don’t have enough – I usually have a freezer full of bananas. Just remove the skins, and put the bananas in a zip-lock bag and place in the freezer – thaw when ready to make bread!

Thanks again Amy for inviting me over today!!

~Cheryl
TidyMom
tidymomof2.blogspot.com

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