This month’s book: Maine by J. Courtney Sullivan
Am I the only one with a crowded freezer? Black bananas and once-sunny egg yolks wrapped in foil. Yogurt in desperate need of being used. Sounds like it is time for banana bread. With the cold snap we just had, it’s definitely time.
I like banana bread that tastes like bananas, preferably with little chunks of banana throughout. The chocolate should be the gilding of the lily. I also topped this one with crushed sugar cubes, which add a little extra texture.
There really isn’t much to say except that this bread didn’t last more than a few days in our kitchen and we have been hoarding bananas!
Chocolate Chip Banana Bread
Adapted from Gold Medal Flour, I think
1 c sugar
½ c oil
2 medium bananas, mashed
½ c yogurt
1 tsp vanilla
1 tsp baking soda
½ tsp salt
2 c flour
1 c chocolate chips tossed with 1 tbsp flour
Preheat oven to 350°F. Grease a 9×5 loaf pan.
Mix together sugar, oil, bananas, yogurt, vanilla, and eggs until smooth. Fold in dry ingredients until just combined. Gently mix in chocolate chips until uniformly distributed. Pour into a loaf pan.
Bake for 60 min or until a toothpick inserted into the center of the loaf comes out clean.