Emma’s first taste of banana bread goes way back – probably one of the first dessert foods she ever ate. And it’s become a long time favourite of hers. In the early months after her arrival, our big outings would be to head back to the town we used to live in while I was still working and stay with a friend for a day or two while my husband worked. We’d play, visit, have coffee with friends and then drive home when G was finished work. Coffee was usually a caramel macchiato at Starbucks, and since I got a treat, how could I not have one for Emma? Banana bread seemed a reasonable option.

Finally, after many rounds of ripened bananas were added to our freezer, I decided to try my own hand at banana bread. I’ve decided to forgo nuts – Emma doesn’t seem to love them and although I think some chopped walnuts would be great, it’s even better to have chocolate chips instead.

Banana Bread
Inspired by: Simply Recipes

• 4-5 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 3/4 to 1 cup of semi-sweet chocolate chips (optional)

This is a one-bowl, no mixer required recipe. Preheat the oven to 350F.

Mix butter into the mashed bananas in a large mixing bowl.

Add the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix together.

Next, add the flour into the banana mixture and mix until the flour is moistened. Add the chocolate chips and stir only until they are mixed in.

Spoon the mixture evenly across the mini-loaf pan. Bake for 30-35 minutes. Cool on a rack. Remove the mini loaves from the pan and serve.