When I buy a bunch of bananas, there’s a part of me that secretly (ok…intentionally) hopes that they turn all spotted and sweet because then I'll have the perfect excuse to make banana bread. Even better when you can add chocolate chips you have on hand.
Youngest daughter left some items behind (i.e. her cell phone, heaven forbid)when she came home to attend a high school football game…remember, she was one of the Drum Majors for the band last year. Since I work about 20 minutes away from the University of Delaware, I offered to personally return her things and, what the hell, I’ll bake banana bread for her and her hall mates too. I made three mini loaves…I kept one, I gave oldest daughter one, and youngest daughter got the third.
She said it was delicious.
And her hall mates now love me.
More baked goods encouraged.
Banana Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter 3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
NOTE: I made mini loaves and baked for 40 minutes. I also added 1 cup of chocolate chips.