I shared with you the great news of Leandro’s first place win for Oatmeal Walnut Cranberry Chocolate Chip Cookies at the Long Island Fair. Now I will share my more modest triumph…my banana bread took second place in the adult class!
My banana bread is very moist and banana-y, because I take any bananas that have gone too ripe for pleasant eating (as in the peel is black and the flesh is mushy and getting brown), peel and freeze them in a resealable bag until I have enough for banana bread. So the sugars are really present and there is quite a bit of juice.
I have been terribly busy — too busy to sit down and write something more substantive — so I’ll keep it short and give you the recipe, which is sure to become a go-to for you!
Banana Chocolate Chip Quick Bread
6 overripe bananas
1 Cup sugar (1/2 light brown and ½ white)
2 eggs, beaten
½ Cup vegetable oil
2 Cups flour (1/2 whole wheat, ½ white all purpose)
1 tsp baking soda
¼ tsp salt
1 Cup bittersweet chocolate morsels
Preheat oven to 350°. Mash bananas in mixing bowl. Add sugar, eggs and oil, one at a time, mixing well with each addition. Sift dry ingredients together and add to banana mixture. Fold in chocolate morsels. Pour in four greased mini- loaf pans and bake 55-60 minutes, or until a knife inserted in the middle comes out clean.