My granddaughter was visiting and we wanted to bake something. I happened to have a couple of bananas quickly going from ripe to rotten so we decided to make chocolate chip banana bread. This recipe was quick and easy and didn't even require creaming butter and sugar! The recipe called for mini-chocolate chips but we only had the regular size. We also decided that 1/2 cup wasn't enough and added a bit more. You can never have too much chocolate, right?
I used an 8 x 8 inch pan but I suspect it would be just as good baked as a loaf.
Before you start, lightly grease your pan and then line it with parchment paper leaving two sides hanging over the edge to create a "sling." Spray parchment paper with non-stick spray. It will make removing the cake a lot easier. This recipe is adapted from Tasty.com.
3 ripe bananas
1/3 cup melted butter
1/2 cup sugar
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
pinch of salt
1 1/2 cups flour
1/2 cup chocolate chips
Combine the dry ingredients and blend with a whisk
Mash the bananas until smooth. Add the melted butter and stir until combined.
Add the sugar, egg, vanilla, and dry ingredients to the banana/butter mixture and stir until smooth. Gently stir in the chocolate chips.
Pour batter into prepared pan. It will be quite thick.
Bake at 350 degrees for approximately 50 minutes to an hour.
OUT NOW!
Book #3 in the Open Book Series
A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.
Penelope
Parish is ready to close the book on her amateur sleuthing—from now on,
The Open Book’s writer-in-residence will be sticking to villains of the
fictional variety while she puts the final touches on her new novel.
But when an author is murdered inside the bookshop, all of Upper
Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the
quirky citizens of Chumley to stop a killer and protect the charming
British town she’s begun to call home.
Book #1
Book #2
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