VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Banana Bread 9Mar10

Banana Bread

I know, I know… I’ve been a missing in action. I have been meaning to post but Winter sure does have a way of making me lazy! New York City makes me want to order delivery for every meal – delicious food at my beckoning call! It’s no excuse but I gotta say, it sure is convenient!

So it’s been warming up a bit… this weekend we had 50 degree weather. Spring is in the air and I am determined to blog more. This dreary cold has got me day dreaming of my days in sunny Sydney. One of my favorite snacks at the gazillion coffee shops I go to is banana bread, toasted with a little bit of butter. But of course I added chocolate chips to my version. YUM! I bought bananas specifically to wait until they are ripe to make banana bread. It’s definitely one of those things that you have to plan for.

1 stick of butter at room temp
1 cup of granulated sugar
2 large eggs at room temp
1 cup of smashed ripe bananas (about 2-3 bananas)
1 tablespoon of milk
1 teaspoon of vanilla
1/2 teaspoon of cinnamon
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of chocolate chips

Preheat oven to 325°F or 160°C

Step 1: Fluff & mix!
In a large mixing bowl, whisk together the butter and sugar until light and fluffy. Add in the eggs one at a time but make sure to combine each egg completely before adding in the other. In another bowl, mix together the dry ingredients: flour, baking soda, baking powder, and salt. Also in another bowl (yes you’ll be using a lot of bowls!), combine the smashed banana, vanilla and milk.

Step 2: Combine!
After you whisk the eggs add in the banana mixture and combine completely. Now slowly add in the flour mixture little by little until it is all combined. Now fold in the chocolate chips and pour into a buttered 9×5 in loaf pan.

Step 3: Bake!
Pop the pan in the oven and bake at 325°F or 160°C for 1 hour 15 minutes. Poke a toothpick in the middle and if it comes out clear, its ready. Let it cool for 15 minutes before trying to take it out of the pan.

Serve warm with a drizzle of honey or small spread of butter. I like the saltiness of the butter with the sweetness of the bread. I also like to add slices of fresh banana sometimes.

Banana Bread



Latest Latte

Ground Support

My local favorite is currently Ground Support in SOHO. I go there almost every day for a smooth creamy soy cappuccino or if it’s hot out an iced soy latte. When I’m not in a hurry to run out, I try to take a few extra minutes to enjoy the coffee in the shop… you know, chat with the staff, catch up on some calls and best of all… people watch. Always some interesting characters in NYC!

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