Banana Bread

Do I purposely let bananas get so ripe that I have no choice but to make banana bread? Maybe. Sometimes it's on purpose (like today), but other times I salvage super ripe bananas by baking banana bread. So next time you have really ripe bananas, don't throw them away, make banana bread too!

 The typical thing is "banana nut" bread, but I prefer chocolate chips instead of nuts with this. If you're a nut person, you can substitute crushed walnuts instead of the chocolate chips in this recipe. If you can't make up your mind, use half of each! My recipe is very simple, and includes only basic baking ingredients. Enjoy!

Ingredients: 1 Loaf

• 4 Ripe Bananas
• 1 Stick of Unsalted Butter, softened
• 2 Eggs, Lightly Beaten
• 1/2 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar
• 2 Cups All-purpose Flour
• 1/2 tsp Ground Cinnamon
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Soda
• Pinch of Salt
• 1 Cup of Semi-Sweet Chocolate Chips
• 5x9 Loaf Pan

Preheat oven to 325 degrees. Grease your loaf pan with cooking spray.

Crush the bananas in a large mixing bowl with a spatula. Add the softened butter and mix together with the bananas. Next, mix in the beaten eggs and vanilla extract.

Now for the dry ingredients. Mix in the granulated and brown sugars first. Then, fold in the flour, salt, cinnamon, and baking soda. Continue mixing until all ingredients are well blended.  Finally, add in the chocolate chips.

Pour the batter into your loaf pan. Bake for 1 hour to1 hour and 10 minutes. Poke a tooth pick in the middle; if it comes out dry, it's done.

Remove from loaf pan and slice as you serve.