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National Banana Bread Day

I buy bananas weekly. And every single week, my family doesn’t eat them. But I’m practically a Great Depression survivor and can’t let anything go to waste, so like the “Time to make the doughnuts” guy from the 80’s ads, I routinely bake a loaf or two of chocolate-chip banana bread using my mom’s tried and true recipe. If you wanna be extra, use it to make some French toast just like one of those restaurants that serves reinvented classics, and watch your family go nuts for it. Or in my case, have your efforts be met with “I don’t like it”. Mama tries. Regardless, bake up a loaf of this today in celebration of National Banana Bread Day! It’s a thing. Just trust me.


1 1/3 cups flour
1/2 cup cane sugar
1/3 cup shortening or butter (I use coconut oil)
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup smashed banana (about 2 bananas)

1 cup chocolate-chips (optional) (but not really optional)


1) Preheat oven to 350 degrees

2) Grease and flour a bread pan (metal works better in my unskilled baking opinion)
3) Honestly, I just haphazardly throw all the ingredients in the Kitchenaid and dump the mixture into the pan
4) Sprinkle the top with extra chocolate-chips
5) Bake for 45-50 minutes (a bit longer if you like the crust to be a little crunchy like Caden and I do)
6) Enjoy fresh out of the oven with butter or powdered sugar or both (but it’s delicious plain, too)



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