by Laura Weisskopf Bleill
Every mom needs a go-to recipe when they want to bring a dish to a church/synagogue potluck, a condolence call or a school event. This easy chocolate chip banana bread recipe is what I make in these situations, but I’ve found that it’s become my go-to recipe just about anytime. I received the recipe from another friend, who I happened to be talking to one day when I was on the way to the grocery store. I had to go make a condolence call, and it is customary to bring food to the mourners (maybe that’s just a Jewish thing, I don’t know!). Long story short, it was a hit.
This banana bread is nut-free, and kids love it. It’s also easy to make with the little ones, since there are lots of dry ingredients to dump in a bowl. And it gives me an opportunity to utilize my under-subscribed mixer, a wonderful wedding gift that takes up a lot of space but finally has come in handy!
Since I’ve had so many requests for the recipe, here goes:
3 old bananas
1/4 lb butter (one stick)
1 cup sugar
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt (I use 1/2)
half a standard-sized bag of chocolate chips
Beat butter with sugar (I use the mixer for this). In a small bowl, mash bananas. In another larger bowl, mix the flour, baking powder, salt, and baking soda. Add the eggs to the butter and sugar. Then mix in the flour mixture and the mashed bananas, alternating a little bit at a time. Add the chocolate chips and mix again.
Put in a greased loaf pan at 350 degrees for an hour.
What is your go-to recipe? If you have a tried-and-true recipe that you’d like to share, let us do it for you! Send it to EDITOR (at) Chambanamoms (dot) com.