Does anyone else still get magazines delivered to their house or am I just archaic when it comes to keeping some things of the past alive?
One of my favorite magazines to receive each month is the Food Network magazine. Some of the recipes seem out of my reach to make but the issue is always stocked full of good ideas, beautiful images of food and fresh things to try.
This past month there was an insert for 50 ways to use ripe bananas. There were recipes in there to make banana flavored cocktails, banana chips and several variations of the classic banana bread.
Keeping with tradition, I decided to make some banana bread to share and had to put my own spin on it. I had set out to make some chocolate banana bread, but then soon realized I was out of cocoa powder sadly. Regular banana bread it is!
Total Time – 90 minutes
Prep Time – 10 minutes
Bake Time – 80 minutes
Ingredients
- 4 ripe bananas, mashed
- 1 stick of butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 1 ½ cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease 9×5 loaf pan
- Mix together melted butter, sugars, eggs and vanilla until thoroughly mixed
- Add mashed banana to sugar mixture
- In a separate bowl mix together flour, baking soda and salt
- Add flour mixture to wet ingredients and stir until consistent throughout
- Stir in chocolate chips
- Add dough to greased pan and bake for 80 minutes
- Check that toothpick comes out clean and enjoy!
For chocolate version of banana bread, as I had originally intended to make, add ¾ cup of cocoa powder to flour mixture. Cool completely before enjoying.
