Crust Me, I’m on A Roll


 when you grow up with the nickname ‘Hannah Banana’, you start to feel a comradery with that sweet, sweet fruit


So one day, I walk into my kitchen and am just smacked in the face with the smell of overly ripe bananas. In almost comic fashion, I pull out my trusty recipe book, its pages almost glued together with a variety of ingredients and find my favorite banana bread recipe. Now I don’t remember where I found the original recipe, I’ve made enough tweaks here and there to practically make it my own.

Chocolate Chip Banana Bread

1/2 cup butter, melted

3/4 cup white sugar

2 eggs

1 tsp vanilla extract

1 1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 vanilla greek yogurt

2 ripe bananas, mashed

1 cup mini chocolate chips

Will make two loafs

First off, preheat your oven to 350 degrees Fahrenheit. Mix your melted butter and white sugar in a large bowl and set aside. In a medium bowl, stir together your flour, baking soda, and salt. In thirds, stir in your dry mixture into your butter sugar mix. Once it is all integrated, add your eggs and vanilla. After that, toss in your yogurt and bananas at the same time. Hand stir until everything until well mixed, but not over mixed. Then fold in your chocolate chips.

Now I know the recipe says 1 cup, but I normally go a little over, mostly because I have a problem. But if you can stop at 1 cup, then I applaud you. Once we’re all mixed together, get your two loaf pans and grease ’em down. While some prefer a spray, I use good old fashioned shortening, or lard if I can get my hands on some. But obviously you can use whatever you want and it’s not going to mess with your batter. You’ll want to fill your pans somewhere between halfway and two thirds. I normally do the literal halfway point but you do you boo. I trust you.

Then you’re all done! Toss those puppies into your oven for 45-55 minutes, kick back, and have a beer. Or three, your choice. Once the timer has woken you up from your nap, pull them out and let them rest for about ten minutes. After that I recommend pulling them from the pans and setting them out on a cooling rack for another five minutes before digging in. Hot chocolate chips burn just as bad as hot chocolate, trust me I’ve done the leg work.

Serve with butter, strawberry jam, or whatever floats your boat.

Do you have any banana recipes you can share with me? Help me face my savory banana fears head on?




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s