Chocolate Chip Banana Bread
One of my biggest character flaws, which I’m actively working on fixing, is letting food go to waste. Countless fruits and vegetables, bought with only the best of intentions, have perished, exiled to the crisper drawers on the bottom of the fridge. A week or so ago I noticed that a half dozen bananas were about to succumb to that same fate and I decided that no, I would not let them be thrown out like trash. I would use them to create something delicious that I could share with others. Thus, I searched far and wide (YouTube) for a recipe befitting of those glorious yellow fruits. Without further adieu, I present my version of Chocolate Chip Banana Bread.
- Preheat oven to 350 degrees and let a half cup stick of butter warm to room temperature.
- Grease a loaf pan with softened butter.
- In a bowl, combine 2 cups flour, 1 teaspoon baking soda, and one quarter (1/4) teaspoon salt.
- In a separate bowl mix together the now softened half cup stick of butter and 3/4 cup dark brown sugar. (I used a stand mixer but hand mixer works fine)
- In a smaller bowl beat two eggs and add them to the butter/brown sugar mix. Stir until combined.
- In yet another bowl mash 4-5 bananas. Really mash them too. (I left mine chunky the first time I did this recipe and it would be the only thing I would change.)
- Lightly blend or mix the mashed bananas with your bowl of butter/sugar/eggs.
- Combine your dry ingredients (Step 3) and as many chocolate chips as you want (I did two large handfuls) with the mixture you just created (Step 7)
- Mix with a spatula. The point is to just moisten the dry ingredients. You do not want to overstir/mix.
- Pour into the buttered loaf pan.
- Place in the preheated oven for 60-65 minutes or until a toothpick comes out clean.
- Cool 10 minutes in the loaf pan before placing it on a cooling rack.
- Let cool, slice, and enjoy.