I got this recipe for chocolate-chip banana bread from my daughter, Thing 1. She’s 11. She’s been making it, by herself, for a couple years now.
She uses a recipe from Betty Crocker Kids Cook. She considers it her recipe. I’m supposed to ask permission before I make it. I’m OK with that.
It’s good any time, but it’s especially good in the morning with a cup of coffee and the Sunday paper.
It disappears quickly, although no one really admits to nibbling. I usually end up having to cut a couple of slices and stashing them in a plastic container on a high shelf in the kitchen, so I can have a slice the next day.
- 3 bananas
- 1 stick of butter (or margarine)
- 2 eggs
- 1 1/2 cups of sugar
- 1/2 cup of buttermilk
- 1 teaspoon of vanilla
- 2 1/2 cups of all-purpose flour
- 1/2 cup chocolate chips
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1/2 chopped walnuts (optional)
- Spray the bottom of a 9-by-5 loaf pan with cooking spray and pre-heat the oven to 350 degrees.
- Peel and mash the bananas until they’re almost smooth.
- Melt the margarine in a saucepan.
- Combine the bananas, margarine, eggs, sugar, buttermilk and vanilla in a large mixing bowl.
- Add the flour, chocolate chips, baking soda, salt and (optional) walnuts. Stir until the flour is wet then pour into the loaf pan.
- Bake for 1 hour and 15 minutes or until a toothpick stuck in the center of the loaf comes out clean.
- Remove from the oven and let the bread cool for about 5 minutes. Use a knife to loosen the bread and let it cool on a wire cooling rack.