Oh, Bananas!

For my first recipe in the family cookbook journey, I decided to make the Chocolate Chip Banana Bread. I know, you’re probably thinking ‘oh wow, that’s a very italian recipe…’ (please note the sarcasm in that), but it has been a staple at past family get-togethers, and it is in the cookbook, so it had to be made. There may have also been another reason I chose this recipe…

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My pet monkeys didn’t eat all the bananas before they ripened too much. Or there were extra bananas after the 5K I had helped plan. You decide…

Anyways, if you find yourself in a similar situation and asking ‘what in the world am I going to do with all these bananas, that are ripening at the same time?!’, this might be the recipe for you. Well, at least for three or four of those bananas. Or you can make a Morelli-size portion of this recipe (i.e. enough to feed the neighborhood, which is usually why so much food was made. The whole neighborhood, mostly family, really was fed. That’s how it was…and continues to be…).

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As mentioned above, this recipe is written in what I will call “normal people” measurements, in that it makes enough batter for 2 banana bread loaves. Even though I have enough bananas for a “Morelli sized” recipe, I’ll stick to the recipe as written. Which means you will need…

  • 3/4 cups white sugar
  • 3 –4 medium bananas, mashed
  • 3/4 cups vegetable oil (I used canola)
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips (I used dark chocolate chips)

Once you gather all the ingredients…

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Blend the sugar and oil together, then add the eggs, vanilla, and mashed bananas. It’s best to mash the bananas in a separate bowl before adding to the sugar/oil mix. In yet another bowl (I never said we were going to use as few bowls as possible!), measure out the dry ingredients (flour, baking soda, baking powder, and salt) and mix/sift together. Add the dry ingredients to the wet banana mix and stir. And no need to pull the handheld mixer out of the cabinet, a whisk and some muscle work great!

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You could stop here if you’re not a fan of chocolate, but let’s be honest, there’s no fun in that! If you do want the chocolate, add the chocolate chips at this point. I highly recommend dark chocolate, just my two cents.

At this point, you want two greased (regular sized) loaf pans and an oven set to 325*. Once the chips are mixed in, split the batter between the two pans. It will look like you can fit it all in one pan but it expands, so if you don’t want a banana explosion in your oven, split it. Bake for about 40-45 minutes (depending on your oven and how well you like it cooked in the center). My oven was closer to 43-45 mins.

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Wait 43 minutes or so…

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 And ENJOY! It’s definitely best fresh out of the oven or warmed up a bit…

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* NOTE: I do not own any pet monkeys. The bananas were leftover after a 5K.

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