Well, winter found us. Our nice mild 50 degree January has ended. It is a lovely shade of white outside and temperatures (at the moment) are registering about 15 degrees.
Honestly, I had my fingers crossed that winter was going to forget about us this year. My kids told me that was mean!
Call me crazy but the older I get, the less I like winter time. Something about being thoroughly chilled. I have to admit it is pretty to look at though…as long as I can stay inside and look at it through my windows.
Thank goodness for remote starts. Technology is a wonderful thing isn’t it?
I also don’t like that my oldest is almost a teenager…until it snows. Then I am happy he is old enough to do the work outside.
I’m happy just staying warm inside and baking up a crazy yummy treat for him to devour when he comes in.
I’m thinking this crazy jazzed up banana bread and some warm mochas will be the perfect thing for after he gets done with shoveling the snow today!!!!
If winter hasn’t found you yet, I highly recommend getting to the store as fast as you can for a bag of twix and a bunch of spotty bananas.
Trust me…you won’t regret it.
For the Bread
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed banana (about 3)
- 1/2 cup sour cream
- 2 cups chopped Twix bars
For the Glaze
- 2 Tablespoons hot water
- 1 Tablespoon instant coffee
- 3/4 cup powdered sugar
For the Bread
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick spray.
- Beat the butter and sugar until creamy.
- Add the eggs and vanilla and beat again.
- Stir in the baking soda and salt. Slowly add the flour to the mixture while the mixer is running. Do not over beat.
- Fold in the bananas, sour cream and Twix bars by hand until incorporated. Pour into prepared pan.
- Bake for 65-75 minutes. A toothpick inserted in the center should come out with just a few moist crumbs on it. If the top is getting too brown, cover it with tin foil for the last 10-15 minutes of baking.
- Let cool for 10-15 minutes in the pan, then remove and cool the rest of the way on a wire rack.
For the Glaze
- Dissolve the coffee in the hot water. Stir in the powdered sugar until smooth.
- After the bread has cooled all the way, spread coffee glaze on top and let set before cutting slices.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 389Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 320mgCarbohydrates: 56gFiber: 1gSugar: 38gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.