Budget Recipes: Chocolate Chip Banana Bread

Hello everyone!

Ever buy slightly unripened bananas and the next day they are already overly ripe? Want to go from overly ripe bananas to beautiful, yummy banana bread in only one hour? If you answered yes to one or both of those questions, then this recipe may be for you!

(Okay, maybe there were a few days in between the unripe and ripe bananas)

This recipe is simple, quick and quite inexpensive. I went to the store and added up the cost of all of the ingredients, and the total came to around $16. Not too high a price, especially if you are going to use the loaf for a potluck or for a yummy homemade Christmas gift.

RECIPE:

INGREDIENTS:

• 3 very ripe bananas
• 3/4 cup of granulated sugar
• 1 egg
• 1 tsp of vanilla extract (or hazelnut extract)
• 1/4 cup of canola/vegetable oil
• 1 1/3 cup of flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2  tbs of cinnamon (or 1 tbs if you really like cinnamon, or for the fall when you want some more spice)
• pinch of nutmeg
• pinch of salt
• 1 cup of chocolate chips

OPTIONAL:

• 1/2 cup of chopped walnuts
• 1/2 cup of chopped pecans

DIRECTIONS:

1. Preheat oven to 350F. Grease a 9x5 loaf baking pan with butter, or line it with foil or parchment paper.

2. In a big mixing box, mash up bananas with a fork. Add sugar, egg, vanilla, and oil and mix well.

3. In another bowl mix together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

4. Add the dry ingredients into the wet ingredients until a batter forms.

5. Fold in the chocolate chips and chopped nuts (if you're adding some).

6. Pour mixture into baking pan, and bake for 50 minutes. If after 50 minutes the batter in the middle is sill a bit undercooked, bake for another 2-3 minutes.

7. Let cool and enjoy!

A freshly baked loaf of this banana bread can also be delivered to family, a friend, a significant other (or their family)  or frozen for later if you want to keep all the goodness for yourself – no judgement if you choose the last option.

I hope you enjoyed this recipe,

xo

Jessica