Every week when I do buy our groceries, I buy a bunch of bananas. Usually a large bunch, because I have this fantasy that I’m actually going to eat the entire bunch by the next time I go do our groceries. I do our shopping on a Monday, and usually by Wednesday the banana novelty has worn off, and that means those bananas I told myself I would eat sit in our fridge. Most times they end up being forgotten about and they sit there for a while.
The good news is, those bananas never get wasted. Instead I take those over-ripe bananas and I bake them into yummy treats for Ash and I to enjoy. Most times I’ll bake a banana cake, or even banana muffins, but today I thought I would make something a little extra special.
This bread is a huge winner in our house. Ash who is still a fussy eater at 17, will eat an entire loaf of this stuff if I let her. We both love this fresh out of the oven, while the chocolate chips are still melted and the bread is lovely and warm.
I personally like to eat the bread slices with some melted butter spread onto it, Ash likes to eat it on it’s own. It also makes a great lunch box treat, and it freezes well, so you can make up a few batches if you have too many bananas and pop them in the freezer for later.
EASY BANANA CHOCOLATE CHIP BREAD RECIPE
- Preheat oven to 165 degrees C. Grease a 9×5-inch loaf pan
- Sift the flour, baking powder, baking soda, and salt in a bowl.
- In a larger bowl, mix butter and sugars together until they are creamy. Add eggs to the butter mixture and beat until light and fluffy.
- In a third bowl, mash the bananas and then mix them into the butter mixture along with the milk and cinnamon.
- Add in the dry mixture into the larger bowl and mix until all ingredients are well blended.
- Fold in chocolate chips until just combined.
- Pour batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.
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