I know I said I’m not a baker, but according to my friend today, this bread is “blog worthy.” I love quick breads because, um….they are quick and easy. No yeast, flouring a surface, or using a mixer. I made this banana bread last spring shortly after my stroke as I was learning to get around in the kitchen again with a numb and uncoordinated left hand. So, if I could bake it in that state then you definitely can to! My sister-in-law, Bea, was newly pregnant at the time and was a huge fan of this bread and so I figured I would post it so she can make it for my nephew someday. I added the chocolate chips because it seemed like the right thing to do and as it turns out, it was the perfect addition to the moist bread. I like to mix the chocolate chips in the bread and then sprinkle more chocolate chips on top. Enjoy and happy thanksgiving week. I  am thankful for being able to cook everyday and that God has allowed me to have two fairly functioning hands for doing what I love.

Ingredients:

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

2 eggs, beaten

1 1/2 cups mashed ripe bananas (4-5 bananas)

1 cup sugar

1/2 cup vegetable oil

3/4 cup semi sweet chocolate chips

 

Directions:

Preheat oven to 350. Grease a loaf pan (9x5x3 inch). In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture.

In a second bowl, combine eggs, banana, sugar, and oil. Add egg mixture all at once to the flour mixture. Stir until just combined. Fold in 1/2 cup chocolate chips. Spoon batter into the loaf pan. Sprinkle the last 1/4 cup chocolate chips over the top of the batter. Bake for about 50-55 minutes. Cool for ten minutes in the pan over a cooling rack. Take bread out of the loaf pan and allow to cool completely before slicing.

Katie’s Tips:

*Don’t over mix the batter. Stir just until combined. Over mixing can create a tough and firm bread.

*Get all your ingredients out before you start baking. Have you ever gotten halfway threw a recipe ands realize you are short one egg or is that just me?

*If the sides of the bread get too brown while baking but the middle is still mushy, crimp foil around the edges of the loaf pan to cover the brown areas. No one wants dark brown crust on their bread.