Honey Bee Buzz

Banana Bread (with Chocolate Chips)

my favorite banana bread adapted from Betty Crocker

My son and I made a triple batch (we had a lot of ripe bananas) and he enjoyed every minute of it. Okay, he enjoyed the eating and stirring parts the best. I don't keep buttermilk in my fridge. It just breaks the bank around here. So, I make some of my own. add a half of a tablespoon lemon juice to a measuring cup, then fill the rest up with milk to reach 1/2 cup.  Let sit for 5 milks. Voila. Homemade buttermilk. 

1 1/4 cups sugar

1/2 cup margarine softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 medium)

1/2 cup buttermilk (or homemade buttermilk)

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup mini chocolate chips

1. Move oven rack to lowest or second to lowest position and preheat oven to 350 degrees. Grease bottom of pan of two 8 inch loaf pans or one 9 inch. (or muffin tins)

2. Mix sugar and butter together until well mixed. Add in eggs and stir until well mixed. Add bananas, vanilla, and buttermilk. Mix until well blended.  Add flour, soda, and salt until just mixed.  Stir in chocolate chips. Divide between pans

3. Bake muffins 15-20 minutes, 8 inch pan about an hour, 9 inch pan about 1 1/4 hour.  Check doneness by inserting a toothpick until it comes out clean.

4.  Cool for 10 minutes. Remove from pan onto wire rack and cool completely. Store at room temp for 4 days or in fridge for 10 days.