Banana Bread

This is the banana bread recipe I grew up on. My mom made it quite often. But of course, I tweeked a few things. By putting the bananas in the freezer, I was able to accomplish two things: first, I didn't feel obligated to bake bread the day my bananas went bad, and secondly, once the bananas were thawed and ready to use, they created more juice and by bread came out VERY moist. The addition of chocolate chips came since I married a man who incorporates chocolate in to anything and everything he eats. Now we never had banana bread without chocolate chips--it just wouldn't be the same. In fact, we don't even call it "banana bread" at our house, because if Addison knew there were bananas in the bread she would never eat it. We call it "chocolate chip bread" and she can devour an entire loaf by herself!

Banana (Chocolate Chip) Bread
(thanks Mom!)

1 c. butter
1 1/4 c. sugar
2 eggs
1/2 c. buttermilk (make your own by putting 1 Tblspn. vinegar then topping off a 1/2 cup with milk)
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas (just pull them out of the freezer and let thaw. Squeeze them out of their peel--juice and all!)
chocolate chips (optional)
nuts (optional)

Cream together butter, sugar, eggs and buttermilk, then add dry ingredients.
Lastly, add bananas and chocolate chips.
Pour into greased & floured bread pans.
Bake at 300 degrees for 45-60 minutes, until toothpick comes out clean (depends on your oven and how dark you like your bread).

This recipe makes 4 small loaves--but of course, I always double it and make 8 small loaves.