Josh bakes...

In Australia, banana bread was everywhere.  It was one of those things that every diner, every bakery, every breakfast place had banana bread. 

Today there were four bananas in the fruit basket that were either going to be made into some type of banana bread or go to the garbage can.  I was going uptown to the last basketball game of the season for the girls this afternoon so baking was not going to be part of my afternoon repertoire.  Josh, on the other hand, was hanging at home and volunteered to make chocolate banana bread.

He used the recipe from Bill Granger's book, Bill's food.  Like mother, like son, he didn't exactly follow the recipe because he doubled the chocolate chips.  He called when the bread was done to tell me it came out fantastic.  It did.  Really moist and chocolaty.  Nice job Josh.

2 cups flour
2 tsps. baking powder
1 cup sugar
1 stick plus 2 Tblsp unsalted butter, at room temperature
4 ripe bananas, mashed
2 eggs
1 tsp. vanilla extract
1 16 ounce bag of chocolate chips

Preheat the oven to 350.  Use tins from the grocery store, makes life easier.  Spray them with non-stick spray.

Sift the flour and baking powder into a bowl.

Mix the butter, sugar, banana, eggs, vanilla and chocolate chips in a bowl.  Add the dry ingredients and stir to combine.  Be careful not to over mix.

Pour the batter into the loaf tins (7 1/2" X 4 1/2 ").  Bake for about 1 hour or until a skewer comes out clean.  Let cool.  Flip and serve like the Aussies with a big slab of butter over the hot bread.