Jamie Moffitt, Finance and Administration
When I was a child, I used to purposely not eat the bananas in our house in the hopes that my mom would be forced to make banana bread. She adamantly believed that it was perfectly acceptable to use brown (or even sometimes almost black) bananas for this recipe. “It makes stirring the batter easier” she would tell me. While I don’t recommend using black bananas, I have found that some pretty ripe brown ones make good bread. My kids have picked up baking this recipe and if they were giving you instructions, they would tell you to use three times the number of chocolate chips. Enjoy!
Ingredients:
- 1 stick and 2 tablespoons of butter
- 1 and a ½ cups of sugar
- 2 large eggs
- 2 cups of flour
- 1 teaspoon of vanilla
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 3 large bananas
- ¼ cup sour milk (1 tablespoon of vinegar and 1 cup of milk)
- Chocolate chips
Directions:
- Pre-heat oven to 350 degrees
- Mix butter and sugar
- Add eggs
- Add dry ingredients
- Add sour milk and vanilla
- Mash bananas in a little bowl and then add them to batter
- Add chocolate chips
- Grease two pans with butter and sprinkle flour on bottom of pans
- Bake at 350 degrees for one hour
(Photo: https://www.lifeloveandsugar.com/chocolate-chip-banana-bread/)
