BA-NANAS:: Chocolate Chip Banana Bread

As long as you have the ingredients handy, banana bread is super easy whip up.  Not to mention, it’s versatile.  It tastes great with walnuts, cranberries, chocolate chips, pecans, sugary topping, sour cream, buttermilk, cinnamon…need I go on?  Eat it morning, noon, or night.

My biggest suggestion is to use ripe bananas, as they are more flavorful.  I used to get made fun of for buying one banana at a time.  Every time I bought more, they would sit on my counter until their increasingly freckly appearance became less than appetizing.  If this happens to you, next time, instead of pitching them, peel and freeze them. Additionally, stores will frequently sell large amounts of over-ripe bananas on quick sale.  On numerous occasions and at different Gainesville grocers (Ward’s & Albertsons, not Publix), I have found over 10 bananas for a buck!  I’ll buy them, leave one or two out for immediate ingestion, then peel and freeze the rest.  The bananas stay in the freezer, easily for months. Pull a couple out of the freezer for milkshakes, smoothies, or banana bread!

What you will need:

• Medium Sized Mixing Bowl
• Spatula or Mixing Spoon
• 9 x 5 Inch Loaf Pan
• Plate
• Fork

Ingedients:

• 1/2 Cup Butter, Melted
• 1 1/5 Cups Flour
• 1 Cup Sugar
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 1/4 Cup Sour Cream
• 2  – 3 Bananas:  If they’re small use 3.
• 1/2 Cup Chocolate Chips
• 1/2 Tsp Salt
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• Coarsely Granulated Sugar: This is the “Raw Sugar” sometimes served at restaurants to add to coffee and tea.  I like to sprinkle this on top.  It looks pretty and adds a sweet touch to the “crust”.

Instructions:

Grease the pan with butter and preheat the oven to 350° Fahrenheit.

In the bowl, combine the melted butter and sugar.

Mix in the eggs and vanilla.

Mix in the baking soda, then salt, then flour.

Mix in the sour cream and oil.

The batter should be smooth before adding the bananas and chips.

On a plate or cutting board, mash the bananas with a fork.

Mash the bananas, but don't take it to the nearly-puréed level.

Mix in the bananas and chocolate chips.

Spread evenly in the pan, sprinkle with the granulated sugar if desired, and bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean.

Spread evenly in the pan, then sprinkle the coarse sugar on top.

Remove from the pan 5 to 10 minutes after baking.  Allow to cool on a plate or wire rack.

Make sure that you cover the loaf once it has been cut.