We have a terrible habit of leaving bananas to waste away on the counter. Sunday I decided I couldn't let the last three wilting bananas go uneaten, so I whipped up a loaf of chocolate chip banana bread. My original recipe calls for chopped pecans, but my picky husband doesn't like them, so I threw in chocolate chips instead. It turned out fantastic. Next time I think I'll try it with some berries.
No sooner had I posted a facebook update detailing the contents of my oven than Kyle announced that his fellow MPs wanted bread brought to shift. Don't you know he carted off half the loaf? Alas. But it's nice to be appreciated, and the bananas are no longer lurking in the kitchen, so I'm not complaining.
Chocolate Chip Banana Bread
(makes one loaf)
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted), softened
3/4 cup sugar
2 large (or 3 smaller) overripe bananas, mashed
1 tsp vanilla extract
1 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a large mixing bowl. Add wet ingredients one at a time, mixing between. Fold in chocolate chips.
3. Scrape batter into a greased loaf pan and bake until golden (and tests clean with a toothpick), about 50-55 minutes.
4. Cool in pan for 10 minutes before turning onto your serving tray. Cool completely before slicing.