Chocolate Chip Banana Bread

My mother never knows how many bananas to buy. Sometimes my brothers and I finish the bananas in two days, sometimes we don't touch them at all. When the bananas start getting really brown, I make banana bread! I like to use a Betty Crocker recipe for chocolate chip banana bread. My mom said that having the Betty Crocker cook book is a must.

My first time making this I tried a different recipe. I didn't like it because it was to dry and was originally made for blueberry muffins and my changes didn't turn out that great.

What I like about the Betty Crocker recipe is that the bread is moist and soft.

Yummy! :)

Betty Crocker's Banana Bread (With my changes)

1 1/4 cup sugar

1/2 cup butter or margarine, softened

2 large eggs

1 1/2 cups mashed very ripe bananas (3 medium)

1/2 cup buttermilk (if I don't have buttermilk I just add 1 tsp of vinegar to a cup of milk. I learned this from my dad, who learned it from my grandma!)

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

My additions:

1 cup chocolate chips

1 tbsp cocoa powder, for extra chocolatey-ness!

Mix batter, then divide into two 8-inch loaf pans. Bake at 350°F for about 1 hour, or until a toothpick can be inserted and come out clean.

My dad loves to warm the banana bread up in the toaster oven then spread margarin on it.

Enjoy!