Muffins are seriously my absolute favorite thing to eat for breakfast. I mean, who can resist pairing a chocolate chip muffin with a hot cup of coffee? Not to mention, a gluten-free one! Ahhhh! It’s glorious deliciousness packed in a handful of goodness.
I remember, as a child, when my mom would be making chocolate chip cookies, I would wait for an opportune moment for her to leave the kitchen for a minute and I’d sneak a couple bites of cookie dough. I LOVE cookie dough! I know eating it is a huge no-no. But, it’s sooo good! (My mother-in-law is probably cringing right now. She hates raw cookie dough.) Continue reading →
I’m pretty much a banana fanatic. I LOVE bananas! You can make me happy with anything banana . . . ice cream, pudding, candy, smoothies, on a toasted sandwich with peanut butter, by itself, and the list goes on. But, nothing makes me more happy than my mom’s chocolate chip banana bread. It’s pretty much heaven in your mouth, or I like to think so. When I moved out of my parents’ house, the first thing I asked for was mom’s banana bread recipe.
After getting married, the first thing I made from scratch was, of course, mom’s banana bread. That’s when I got my hubby hooked, and it’s been going strong since. You see, we don’t ever EVER go without banana bread in this house. The moment we run out, I’m making more that same day or the following day. Sometimes I will make a grocery store run just to get bananas to make more banana bread. If I can’t afford to get more chocolate chips, I just make it plain.
Hubby and I each have our own favorite ways to eat it. We both like to toast it in the toaster oven until the edges turn a bit crispy. Then, we top it off with our favorite spreads. Hubby’s is butter and mine is peanut butter. There’s nothing more amazing than banana, chocolate, and peanut butter. Sometimes I even add a little Nutella. Pretty sure my tastebuds start singing the “Hallelujah Chorus” every single time. BUT, absolutely nothing compares to eating it straight from the oven. *sigh* So good!
So, because I just love mom’s chocolate chip banana bread so much, I figured I just had to share it. It’s not fair to keep it all to myself!
To get started, you are going to need the following: 1/2 cup cooking oil, 1 cup sugar, 2 eggs (beaten), 3 mashed bananas, 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 3 Tbsp milk, 1/2 tsp vanilla, 1/2 cup chocolate chips.
Preheat your oven to 350 degrees.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a large bowl, blend together the oil and sugar. (Note: My prep pictures are taken before the sifting, blending, and mixing.)
Then, add your beaten eggs and mashed bananas and blend together. (Don’t like bananas? Do a cup of your favorite fruit, pureed. I love making peach bread sometimes!)
Next, add your dry ingredients, the vanilla, and the milk and blend together.
Finally, stir in your chocolate chips. (You can also do nuts, dates, or whatever else you want in your bread.)
Pour into your prepared loaf pan. This makes 1 large or 3 mini loafs. (To prepare your pan, coat with oil or crisco and then shake some flour in the pan and get it nice and coated so that the loaf will just slide straight out of the pan.)
Put your pan in the oven for 1 hour. (You might need to add or subtract 5 minutes, depending on the temperature of your oven. I have to add 5 min.) When it’s done, voila! You have a beautiful loaf of oh-so-tasty banana bread!
Then, of course, you must indulge in a piece!
Who can resist that delicious crust?!
Ready to make your own banana bread? The full recipe is below!
1/2 cup cooking oil 1 cup sugar 2 eggs, beaten 3 mashed bananas 2 cups flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 3 Tbsp milk 1/2 tsp vanilla 1/2 cup chocolate chips 1. Preheat oven to 350 degrees. 2. In large bowl, beat oil and sugar together. 3. Add eggs and bananas. Beat well. 4. Add sifted dry ingredients, milk, and vanilla. Beat well. 5. Stir in chocolate chips. 6. Pour into greased and floured large loaf pan. 7. Bake for about 1 hour. (Depending on your oven, you might need to add or subtract a few minutes.) *This batter also fits into 3 mini loaf pans, which you would bake about 40-45 min.* 8. Let the banana bread cool before storing. For best freshness, wrap your loaf in aluminum foil and store in the refrigerator.
*This recipe can also be changed up in many ways. For whole wheat banana bread, use 1 cup whole wheat flour and 1 cup white flour. You can also turn it into something other than banana bread. Instead of bananas, switch them out for 1 cup applesauce or 1 cup mashed/pureed fruit of your choice (i.e. peaches, strawberries, pumpkin, zucchini). The sky’s the limit! If you’re a nut fanatic, add 1/2 cup chopped nuts of your choice.