Chocolate Chip Banana Bread

By Katherine

Here's another favorite from the Cary Hart archives: chocolate chip banana bread.  It's probably closer to the cake end of the spectrum, but I like to call it bread so it remains an acceptable breakfast food. Our mom made this regularly throughout our childhoods, and I even received a few of these as care packages while away at college (and beyond).  As bananas turn overripe, I toss them in the freezer so I always have some on hand to make this. Just let them thaw on the counter as you're letting the butter come up to room temperature, and you'll be good to go. 

Chocolate Chip Banana Bread

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

2 1/4 cups flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

2 1/2 ripe bananas, mashed to make 1 cup

1/4 cup yogurt or buttermilk (or milk with a few drops of vinegar added)

1 tsp. vanilla

3/4 to 1 cup chocolate chips

Preheat the oven to 350 degrees. Grease and flour an angel food cake pan. Cream the butter and sugar, then beat in the eggs.  In a separate bowl, mix the bananas, yogurt, and vanilla. In another bowl, mix the dry ingredients together. Add the dry ingredients to the batter in thirds, alternating with the banana mixture.  Stir in the chocolate chips.  Pour into the prepared pan and back for 40 minutes, or until a tester comes out clean (expect some melty chocolate smears, though).