BEST BANANA BREAD

Growing up, my family was a “buy half a dozen bananas every week” household and no one would ever eat them! However, we always ate the banana bread - especially for breakfast. This is a Sunday ritual my sister and I took on, because neither of my parents were cooks or bakers! Also, these make great mini-loafs or muffins - just bake for half the time!

-Brittany Chevalier

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

2 eggs, beaten

4 bananas

1 3/4 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

6 oz (half bag) semi-sweet chocolate chips (optional)

Directions

Preheat oven to 425F. Drizzle a teaspoon or so of melted butter in each up of a 12-cup muffin pan or popover tin and put it in the oven while you make the batter - but keep watch to make sure the butter doesn’t burn or get too brown

Beat together the eggs, milk, 1 tablespoon melted butter, sugar and salt. Beat in the flour a little bit at a time. The batter should be super smooth

Carefully remove muffin tin and fill each cup about halfway. Bake for 15-20 minutes, then reduce heat to 350F and bake for additional 5-15 minutes - or until popovers are puffed and brown. Do not open oven until popovers have baked for at least 25 minutes. Remove from pan immediately and serve hot. Also good with jam or fruit preserves