Every time I go to the grocery store, I hoard boxes and bags of fruit, tossing them effortlessly into the cart. And each time, I continue to grab a small bunch of bananas – just two or three – knowing they won’t be eaten (not by me, anyways). Yet, I still do it. Inevitably, they sit on the kitchen counter until they’re brown and mushy.
Cue Banana Bread. But this one brings a little spunk to Grandma’s recipe. Equipped with an abundance of chocolate chip morsels evenly spread throughout, this version is college-kid friendly and makes a perfect between studying afternoon snack.
Ingredients
2 Cups All-Purpose Flour
ÂĽ Cup Granulated Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Pinch Salt
1 Cup Chocolate Chips
2 Cups Bananas (2-3 ripe bananas, mashed)
½ Cup Butter, Melted
ÂĽ Cup Milk
2 Eggs
Directions
1. Preheat the over to 350 degrees.
2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt with chocolate chips.
3. In a separate bowl, whisk together mashed bananas, butter, milk and eggs. Pour into flour mixture and stir until blended. Spread in a greased 9×5 in loaf pan or a bundt cake pan.
4. Bake for 50-60 minutes (loaf pan) or 35-50 minutes (bundt pan), or until a knife comes out clean.
5. Let cool in pan for 15 minutes, then turn it out onto a rack to let cool completely.
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