Bananas are delicious. A perfect food, some would say, loaded with vitamin B, that even come in their very own traveling case. We buy bananas with the intension of eating them, but bananas are tricky. In the grocery store it takes time to select the perfect bunch, I often grab them last as it takes some thought. Not too green, but not overly yellow. Slightly firm to the touch, but not hard or squishy. And no matter what, no dark black spots or god forbid, bruises because these guy need to last. In my kitchen, bananas hold the highest ranking in the fruit hierarchy, not because my kids love them (they don’t), but because they sit on the very top of my two-tired wire fruit basket on the counter. Apples, oranges, grapefruit, mangos, even tomatoes are all below, but bananas, they are on top, they are viewed from across the room, they are kings. Sadly, their reign is short, only a few days, and they turn. Commonly, it is a small fruit fly that informs me the their time has come and gone unnoticed by me. What is left is always a bit sad, a bunch of, formerly beautiful, now untouched, battered looking former “kings” sill resting in their fruit throne. But bananas have a greater purpose, they can do what their fellow fruits typically cannot do…they can be made into sweet delicious bread. So, when in doubt, I say, make banana bread. I make banana bread often. Although my kids don’t appreciate a banana on its own, they enjoy a slice of warm chocolate chip banana bread almost any day of the week. This is one of the simplest recipes I make, just 8 ingredients, one of which is a beautiful bunch of bananas you took time selecting, yet somehow overlooked.
Chocolate Chip Banana Bread