How this went from being “banana bread” to “THE banana bread” is a funny story.  I came up with this recipe after a summer of banana-bread-making and a dad who just won’t stop buying bananas even though nobody eats them.  It stemmed from some recipe from some cookbook but evolved into something amazing.  My friends request it by name- one even asked for a loaf in lieu of a birthday cake.  [Yes, I do bake cakes for people.]  So here it is, in all its glory, and don’t you dare make any substitutes.

banana split har dee har

I love Natalie Dee comics.

Start by mixing 1 stick of melted unsalted butter with 1/2 cup brown sugar.

Add 3 ripe bananas, and get mashing.  Make sure you mush it up really well- you might think you want big banana chunks in your bread, but you really don’t.  Trust me, okay?

Now crack in 2 large eggs, 1/2 teaspoon vanilla, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and a generous shaking of cinnamon.

Add in 1 cup of all-purpose flour and 1 cup whole-wheat flour.  Mix it up.

Here’s the BEST part: add 2/3 cup chocolate chips!  I like dark chocolate chips or a broken-up dark chocolate bar, but just use whatever you have on hand.

Pour it into a foil-lined, sprayed pan and bake it at 350 degrees F for 50-60 minutes.  Let it cool in the pan, then turn it out and slice it up.  Try and just have one piece.  See?  You can’t.  This is why it’s THE banana bread. 😀