I can’t seem to use up bananas before they go bad. Anyone else? I have every intention of  doing so. But do I? Nope. With Covid-19 still a major part of our lives, I went a little crazy at the grocery store a couple weeks ago and I didn’t buy one bunch of bananas but two. Two!?!?! I can’t finish one bunch by myself and I thought I would eat two before they turned to mush? I didn’t buy ANY paper products but I bought two bunches of bananas. Luckily I know how to put this mushy fruit to use and they won’t go to waste, but I clearly have a problem.

After  putting  four bananas in the freezer, carefully hidden behind the meat so that Andrew wouldn’t notice. (We have an on going banana battle at our house, I just can’t quit) I decided to whip up some Chocolate Chip Banana Bread. I’ve been using this recipe for so long I don’t even remember where I got it. It’s so old I must not have had a printer at the time because it’s handwritten on a piece of notebook paper.  This one of my favorite things to have with tea or coffee for an afternoon snack. You can make it without the chocolate chips of course, but why would you want to?

Chocolate Chip Banana Bread

Ingredients

3 ripe bananas-mashed (about 1 and 1/2 cups)

1/3 cup unsalted butter-melted

1 teaspoon vanilla extract

2/3 cup sugar

1 large egg-slightly beaten

1 ½ cups all-purpose flour

Pinch of salt

1 teaspoon baking soda

¾ cup semi-sweet or dark chocolate chips + more to sprinkle on top

Directions:

Preheat oven to 350 degrees F. Line an 8 x 4 inch (or a larger) loaf pan with parchment paper leaving extra overhang the sides.

Whisk together flour, baking soda and salt, and set aside.

In a large bowl, mash the bananas with a fork until smooth.

Stir in melted butter, then add sugar, vanilla and egg and whisk well.

Add flour mixture a little at a time and whisk until smooth.

Finally fold in chocolate chips.

Spread the batter into prepared pan and sprinkle some chocolate chips on top.

Bake for 50-60 minutes, until toothpick inserted in center comes out clean.

Cool in the pan for 10 minutes, then transfer on a rack to cool completely.

Enjoy warm or at room temperature. Peanut butter spread on a slice is delicious.  😊