Banana Bread

I don't love bananas. They are a bit to slimy for my liking. I do love banana bread, though.

Actually, I love chocolate. I add it in to food wherever I can; and banana bread is the perfect opportunity.

The first time I baked a loaf of banana bread, I misread the recipe. It called for one cup of chocolate chips. I thought it said one bag. That was the best batch of banana bread I've ever made! No one else thought so, but that didn't matter. It was a loaf of heavenly, chocolaty, melty joy! 

Since then, I've made compromises in my banana-chocolate ratio, so that my family will also enjoy my baking. This is my latest recipe. (I didn't exactly make it up on my own, I read a few recipes sort-of put them together.) Sorry, no pictures this time.

Ingredients: 

1. 3 very ripe bananas (or 2 bananas plus 1/2 cup vanilla Greek yogurt)
2. 2 eggs
3. 1/2 cup softened salted butter
4. 1/2 cup brown sugar
5. 1 teaspoon vanilla extract
6. 2 cups flour
7. 1/2 cup oats
8. 2 teaspoons baking powder
9. 1/4 teaspoon salt
10. up to 1 1/4 cups chocolate chips (or 1/2 cup chocolate chips and 1/2 cup peanut butter chips) according to your preference

Preheat oven to 375. In a large bowl, cream together butter, sugar, and vanilla, set aside. In a separate bowl, mash up the bananas then add the eggs (and yogurt, if you are using it) and mix it all up. Add the banananess  to the creamed mixture, and mix it all up again. In a separate bowl, stir together the dry ingredients. Stir the dry ingredients into the wet ones. Stir the chips in. Grease 1 loaf pan, or 2 muffin pans. Pour the batter in (filling the muffin cups only about 2/3 full). I don't remember how long to bake it for, but I usually leave it in until it is fully baked (when a toothpick inserted into the center comes out clean, this may take a few tries because of the chocolate). Allow bread time to cool before removing from pan. Enjoy!