I made banana bread again. I’m not very good at remembering to eat my bananas, so, rather than throw them out, I bake them. This is a semi-repeat post, but the photographs are new. Also, I used half as many chocolate chips this time.

Preheat: 350°F
Bake time: 45-60 minutes
Yield: one loaf

Ingredients

2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt

1 cup white sugar
1/3 cup vegetable oil
4-5 ripe bananas, mashed
1/4 cup water
1 tsp vanilla extract
1/2 cup chocolate chips

Grease your loaf pan and set it aside.

In a medium bowl, combine dry ingredients and set aside. (note, I added a dash of cinnamon and nutmeg, just for kicks)

Mash the bananas in a large mixing bowl, then add the oil and sugar. Mix until fully combined, then add the vanilla extract and the water.

Add the flour in thirds. Use a spatula to wipe the sides of the bowl.

When all the flour is mixed in, add the chocolate chips.

About 35-40 minutes into baking, the top of the loaf may already be browned enough, but the inside will probably still be raw. Cover the loaf with tin foil so that the inside can continue to bake without burning the surface of the bread.

When a toothpick comes out dry, remove the loaf from the oven and set it on a cooling rack. Leave it in the pan until the bread is fully cooled. Even then, it may be difficult to remove the bread from the pan. Banana bread is much gooeyer than pumpkin bread!

Happy baking! (PS, in case you didn’t notice, this is a vegan recipe)