Chocolate Chip Banana Bread

This bread was great! I made it along with the quiche I posted last week, for father's day this year. Yes, regular banana bread is great, too, but I think that the chocolate chips in this one make it so that the bread tastes good even at room temperature. Sure, regular banana bread is fine, but in my opinion it tastes better warm or heated up...this one does, too, but you can enjoy it either way!

Chocolate Chip Banana Bread
Recipe from The Family Kitchen

1 stick unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon good vanilla extract
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon cinnamon
¾ cup mini chocolate chips

Preheat oven to 350. Butter and flour a standard 9×5 loaf pan*.

Mix together butter and sugar until fully combined. Add eggs and vanilla extract, mix well. Add mashed bananas, mix again until completely combined.

In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips. Stir this mixture a few times and make sure the chips are fully coated with flour.

Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal.

Pour batter into prepared loaf pan. Bake for 45 – 50 minutes or until top is golden and a cake tester comes out clean.

Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.

*You can also divide the batter into smaller loaf pans, or mini loaf pans if you want to make smaller breads.

Freezer Tips: This bread freezes well. If you want to save it for later simply wrap it tightly in plastic wrap. Then wrap it again with an outer layer of aluminum foil. Make sure none of the bread is exposed to air. It will last in the freezer for 2-4 months.