Every time I buy a bunch of bananas at the grocery store, I secretly hope that there will be two almost rotten ones left at the end that no one eats. It doesn't happen a lot, but when it does I'm ready for it. I realize that there are a lot of banana bread recipes out there. Most people have one that is an old family classic. My mom has a good one that she made while we were growing up (note to self: get recipe from her recipe binder). This version is one that I pulled out of a Food Netword magazine a couple of years ago. It's actually a pick and choose kind of recipe - you pick the main fruit, the mix ins, etc. This is the combo I like. In reality, I despise bananas in their raw form. I just don't get them. But I love them in banana bread. Especially with chocolate. These make great gifts as well, simply wrapped in plastic wrap and tied with some twine or a ribbon. I make them in mini loaf pans so that we can eat one ourselves and give the rest away.
Chocolate Chip Banana Bread
2 bananas, mashed up - almost rotten is best but I've used fresh as well, you just have to mash longer
1 cup mini chocolate chips
1 1/4 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs, whisked
1/2 cup cooled melted butter
1/2 cup plain yogurt
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray mini loaf pan with baking spray (I like Pam for baking). My pan has spots for four loaves and this recipe yields eight. I bake the first four, respray, and fill and bake again.
Mix together your dry ingredients - the flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Then mix together your wet ingredients - eggs, butter, yogurt, and vanilla. Add the mashed bananas to the wet ingredients and stir. Add the dry ingredients to the wet ingredients and stir until everything is just mixed together and uniform. Pour in the mini chocolate chips and stir.
Fill the loaf pan about halfway up. The bread will rise as it is baking. Bake for 35 minutes. Enjoy.
I'm sure you can just make one loaf in a regular pan but I haven't tried it. The original recipe states that it would take about 55 minutes of baking time.
Source: Ever so slightly adapted from the May 2011 Food Network Magazine