Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever)

Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a Bundt pan, but I use a loaf pan.

2 - 3 very ripe bananas, peeled (1 1/4 - 1 1/2 c. mashed)

1/3 c. melted butter, unsalted or salted

1 t. baking soda

pinch of salt

3/4 c. brown sugar (1/2 c. if you like it less sweet, 1 c. if more sweet)

1 large egg, beaten

1 t. vanilla extract

1 1/2 c. whole wheat flour

3/4 c. semi-sweet chocolate chips

Preheat oven to 350 F. and butter a 4 x 8-inch loaf pan.

In a mixing bowl, mash ripe bananas with a fork until completely smooth.

Stir in melted butter.

Add baking soda and salt.

Stir in sugar, beaten egg, and vanilla extract.

Mix in flour and chocolate chips.

Pour into prepared pan.

Bake for 45 - 55 minutes or until a tester inserted into the center comes out clean.

Let cool in pan for a few minutes, then remove from pan and let cool completely.

Slice with a serrated knife.

(Read Banana Bread Mom, the story that accompanies this recipe.)