Ginger was very gracious to share her Banana Chocolate Chip bread recipe, now who has some ripe bananas I can use. Tip: To ripen bananas fastr but them in a brown paper bag and put them somewhere dark.
Banana Chocolate Chip Bread
1/3 cup of Earth Balance butter
1/2 cup sugar (I leave this out)
2 cups flour
2 tsps. Baking powder
1/2 tsp. Baking soda
2 medium ripe bananas (I often put in 2-1/2 or 3 bananas)
1/2 cup soy or rice milk
1 tsp. Vanilla
1/2 cup chocolate chips
1/2 cup of finely shredded coconut (optional)
Preheat oven to 375 degrees. Grease loaf pan with butter or oil (I use little muffin tins).
In a large bowl, cream together butter and sugar (or just the butter if you aren’t using sugar). Mix in with a spoon, flour, baking powder, and baking soda. Add mashed bananas, soy or rice milk and vanilla. Mix until batter is moist and sticky. Gently fold in chocolate chips.
Pour batter into loaf pan (or muffin tins) and bake for 15-18 minutes or until top is golden brown and knife comes out clean. (I make little tiny (2 bite) muffins and they are great to take with you for a snack.)