Banana Chocolate Chip Muffins/Bread

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Over the weekend, my son and I went to NYC to hang out with a friend and her boys. We had a blast walking around the city during the day and cooking for the boys at night. She had a few overripe bananas lying around and asked if we could make banana bread. Of course!

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The recipe below appealed to me because it uses butter instead of oil (I’m always looking for ways to add butter and still maintain moistness).  She didn’t have a loaf pan, so I used muffin pans and basically “guesstimated” at how much batter to put into each cup. The bread was pretty good. They were a little on the dry side, but I think it’s because I guessed (again) at how long to cook them. I’m going to try the recipe again in a loaf pan to see if it makes a difference.

Aunt Holly’s Banana Bread

  • Servings: 12 muffins or 1 loaf
  • Print

Ingredients:

  • 3 to 4 ripe bananas
  • 1/4 cup melted butter
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon baking soda
  • Chocolate chips (as many as you want!)

Method:

Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.

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