Banana Bread

I have been pretty busy lately working but I have been enjoying it every step of the way. I am very fortunate to be doing the photography for a step-by-step book on wedding and special occasion cakes. The author has some amazing cakes and I myself have been learning a thing or two about decorating as I've been photographing! Perks of the job and right up my alley: cakes, decorating, food photography - loving it all! It is a fabulous experience thus far and I can't wait until I can tell you more about it.

Due to the busy schedule the last while, I haven't been doing a lot of cooking and baking either. I've been sending my kids to school with store-bought snacks for their lunches, which has been making me a bit sad, so when I came home one night and saw those ripe, browned bananas on the counter, I knew it was time to make me some banana bread.

I have been using this recipe often the last several months. A slice alongside your breakfast yogurt or as a snack in the kids lunch box, is exactly what this momma ordered.

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Banana Bread
makes 1 loaf

1/3 cup unsalted butter, room temperature
1/2 cup sugar
2 large eggs, room temperature
3 medium ripe bananas mashed, about 1 cup
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips

Beat butter and sugar until fluffy. Add the eggs and scrape down the sides often to mix it all well. Add the mashed banana and vanilla.

Mix together the flour, baking powder, baking soda, salt and chocolate chips together. Add to the banana mixture but do not over mix, only until just incorporated.

Pour the batter into a greased loaf pan. Bake at 350F for 45-50 minutes, until well browned and when a toothpick comes out clean. Place on cooling rack for 10 minutes and then remove from pan to cool completely.

Recipe adapted from: Chocolate Banana Bread Pudding, Anna Olson.