chocolate chip banana-yee BREAD

This is Mr. B's favorite homemade bread.  He calls it “banana-yee” because we use a lot of bananas on this recipe compared to others.  The more bananas we put, the sweeter it tastes without adding extra sugar into it.  On the other hand, I am a sucker for chocolate.  Every time we make this, I try my best not to dump another cup of chocolate into the mix.  So, we compromise.  More banana, less added sugar.  Bon Appétit!

INGREDIENTS:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 very ripe organic bananas, mashed
• 1 tablespoon organic whole milk
• 1/2 cup organic butter, softened
• 1/2 cup raw sugar
• 1 pod Madagascar vanilla bean
• 2 large organic eggs
• 1 cup semisweet mini chocolate chips

Directions:

1. Preheat the oven to 325 degrees F.  Lightly grease a 9x5 inch glass loaf pan.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt.
3. Stir mashed bananas, milk, and vanilla bean in another bowl.
4. In a large mixing bowl, beat butter and sugar until light and fluffy.
5. Add eggs to butter mixture, one at a time, beating well after each addition.
6. Gradually add banana mixture into butter mixture.  Stir in dry mixture until blended.
7. Fold in chocolate chips until just combined.
8. Pour batter into prepared loaf pan.
9. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes.
10. Cool in the loaf pan for 10 minutes before removing to cool completely on a wire rack before slicing.

PREP TIME:     15 minutes

BAKE TIME:     70 minutes