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 cup chocolate-chips (optional) (but not really optional)
1) Preheat oven to 350 degrees