Does anyone ever go through a whole bunch of bananas? I feel like whenever I do buy them (for smoothies or whatever), I can never finish them before they turn a lovely shade of speckled black. But ever since I can remember, I’ve never thrown these black bananas out. Instead, when they are just past the point where you’d want to eat them sliced over cereal, well, that’s when they are just starting to get good. Yup, whenever I see two lonely black bananas on the counter, I just know. It’s banana bread time.
But not just any banana bread. There will be no nuts contaminating this loaf of love. Nope, this banana bread is speckled with mini chocolate chips.
Yes, chocolate chips. Breakfast doesn’t get any better than that!
But be warned, after eating this, you’ll find yourself hoping your bananas turn black! You’ll find yourself scouring the banana display at the store for the yellowest bananas, in hopes that they will ripen the quickest. When speaking of this banana bread, black bananas are pure gold.
Yield: 1 loaf
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons milk or soymilk
1/4 cup water
1 3/4 cup flour
1 teaspoon baking soda
2 very ripe bananas
1/2 cup mini chocolate chips
Preheat oven to 350 degrees F. Grease and flour 1 large loaf pan. In large bowl, beat together all ingredients. Bake for 55 to 65 minutes, or until top is dark brown and cracked, and a toothpick inserted into the bread comes out spotless (unless you hit a chocolate chip, of course).