I woke up to “the bananas are ready” and my day was made. I love banana bread, especially with chocolate chips, so to wake up to brown-ish bananas when there were previously yellow bananas was exciting.
I use a banana bread recipe that is in my journal/cookbook where I write down recipes. My Uncle Bruce covered the journal with a Degas print during my ballerina dancing days and gave this to me. It has a hidden gem inside (some sketching) that I treasure since he does not share his own art that frequently.
Since I have the recipe in there, I only know that it is from a college friend, Janice, but I do not really know where it came from. I enjoy the recipe though. It is super easy and delicious. Today I had some difficulty because of lack of ingredients. I got to about here:
This is where I realized that I did not have baking soda. Oops. A quick run to the store, luckily it is only three blocks away, and I was ready to go, again.
Seventy minutes of chocolate smelling waiting, and out comes the banana bread.
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 3 bananas
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1 teaspoon baking soda (few good thing I got this)
- 1/2 cup chocolate chips (or generous pour/dump which is probably much closer to a whole cup)
- Preheat oven to 350 degrees
- Cream butter and sugar
- Mix in sliced bananas, eggs, and vanilla
- Add the dry ingredients
- Stir in chocolate chips
- Bake for about 70 minutes (or until the sides pull away from the pan and tester comes out clean)
- Let cool on cooling rack