I wonder if every family is the same… One week my kids can’t eat enough bananas. The next week, they’re not at all interested. So we cycle between having an empty fruit bowl and having overripe bananas.
This used to frustrate me. Then I looked at the sunny side of having too many bananas: Chocolate Chip Banana Bread! This bread is delicious. I mean mouthwatering delicious… I recommend heating it up in the toaster oven or microwave briefly and eating plain (with lots of napkins to let those melty chocolate chips know who’s boss) or with butter. I might have to make some now…
I omitted the nuts often called for in banana bread recipes and adapted this particular one to be egg and dairy-free. I already can’t wait for breakfast!
Almost Everything-Free Chocolate Chip Banana Bread
2/3 cup sugar
1/3 cup dairy-free butter or shortening
1 cup whole wheat flour + 1 cup white flour (you can use all white or all wheat as well)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (about 3-4 bananas)
1/2-3/4 cups dairy-free, nut-free chocolate chips
Combine flour, baking powder, baking soda, and salt in a small bowl. In a large bowl, cream together sugar and butter (or shortening) for approximately 5 minutes (note: mixture does not get smooth). Add dry mixture little by little to creamed butter and sugar, alternating with mashed bananas and beating after each addition. Stir in approximately safe chocolate chips with a spoon. The batter will be fairly thick.
Grease 9″ x 5″ x 3″ loaf pan. Spoon batter into pan and bake at 350F for approximately 40 minutes or until toothpick can be inserted/removed cleanly from thickest point in bread.
Cool in pan for 10 minutes before removing to wire rack.