I was faced with a dilemma a few weeks ago: two very brown bananas were on my kitchen counter, in the way of everything I wanted to do. Trust me, in our apartment, counter space (or lack thereof) is a big deal. Should I throw them away? Should I beg Brandon for the millionth time to eat them?
No! I would make banana bread. And make banana bread I did. I grabbed a partial bag of chocolate chips from the pantry and went to town.
CHOCOLATE CHIP BANANA BREAD (makes 1 loaf)
1.5 c flour
1 t baking soda
1 t baking powder
1/4 t salt
1/2-3/4 c chocolate chips
1 stick butter, at room temperature
1 c sugar
2-3 ripe bananas, mashed
1.5 t vanilla extract
Preheat oven to 350 degrees and grease your loaf pan (mine was a 9 inch). Whisk the first four ingredients in a bowl to blend. Beat butter in a large, separate bowl until fluffy. Gradually add sugar, beating until well combined. Add the eggs one at a time, continue beating. Add in bananas and vanilla extract. Gradually beat in flour mixture a little at at time. When well combined, fold in chocolate chips. Spoon batter into pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes.