Banana bread is one of my favorite things to bake. Its yummy, quick, easy and it makes my house smell amazing for hours. I like to use really ripe (almost completely black)  bananas to make banana bread for two reasons. First, because as they ripen they get sweeter and second, because they are so much easier to mash when really ripe. My problem is that a bunch of bananas rarely last more than a day or two in my house,. On the rare occasion bananas get the chance to become too ripe to eat, I seize the opportunity to use them in banana bread.

This banana bread is very moist and I’m always amazed at how quickly it is devoured. This time I used chocolate chips. Butterscotch chips are a great addition if you have them on hand. Better yet add both! If you don’t have chips handy, no worries it’s still tasty without them. There is a nut allergy in my house so I can’t use them in my baking. This makes me very sad; doesn’t chocolate chip banana bread with macadamia nuts sound good? HMMMM…maybe next time I should make 2 smaller loaves:)

Hope you enjoy!

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