What’s a girl to do with 3 perfectly good, but over-ripened bananas and an hour to spare? Make chocolate chip banana bread, of course!
Truth be told, I never actually have an hour to spare, but I had a sick boy home from school and 4 over-ripened bananas – so banana bread was destined to happen!
For those of you who don’t know me or haven’t read some of my other articles, let’s just say I am not the best cook! If there are too many ingredients or too many steps – I’m out! So trust me when I say that this banana bread recipe is pretty much fool proof!
- 3/4 cup butter (at room temperature)
- 1 1/2 cups sugar
- 2 eggs
- 1 1/3 tablespoons milk
- 3 ripened bananas
- 2 cups flour
- 1 teaspoon baking soda
- About 1/2 bag chocolate chips (totally your preference on how much you like)
Preheat oven to 350 degrees.
In a large bowl, combine the sugar and the butter. Use a mixer on low until combined. Add eggs and blend. Add milk and the bananas and mix for about 1 minute. The batter may look at little lumpy – that’s ok! Add the flour and the baking soda and mix until blended. Stir in the chocolate chips.
Spray 2 loaf pans with non-cook spray and divide the batter among the two pans.
Bake for 45 minutes (mine took a little longer, but my ovens are not so great). You should be able to insert a knife into the middle of the loaf and the knife should come out clean.
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