I love banana bread. I can easily eat the whole loaf in one day. Just banana bread, no butter, no anything else, just the bread. Yummm.
Just a side note:
You know what’s sad, those bananas, in the photo above, aren’t the ones I used, they aren’t over ripe. I collect mine in the freezer and I didn’t have any “fresh-over-ripe” bananas when I made this, so my bananas are really ugly. Not photogenic at all. I used yellow ones in the picture because I was embarrassed at how ugly my bananas are.
|seriously over ripe-previously frozen bananas|
3-4 over ripe bananas
1 stick (1/2 cup) of room temp butter
2 room temp eggs
2 cups of flour
3/4 cup of brown sugar
1 tsp baking soda
1/4 tsp salt
1/4 tsp vanilla
1/4 tsp cinnamon
As many chocolate chips as you desire, I used about half a bag.
(optional: a handful of white sugar for topping)
Preheat oven to 350*
Mix/mash your bananas and eggs together, add the butter and mix well. Next add brown sugar and vanilla.
In a separate bowl combine your dry ingredients, flour baking soda, salt and cinnamon.
Slowly add your dry ingredients to your wet, like a 1/2 cup at a time. You can just add all the dry but you risk getting flour all over your kitchen.
Finally add your chocolate chips and put in a greased loaf pan.
Optional: sprinkle the top with white sugar to get a nice sugary crispy top.
Bake for about an hour (I am at high elevation so my cooking time is more than an hour, close to an hour and a half)
It’s done once a toothpick inserted into the center comes out clean.
|sprinkled with sugar,
see the bananas I didn’t really use
on my cute little Japanese animal plate.