Banana Chocolate Bread

This is one of my holiday stand byes. When your bananas start to turn black toss them in the freezer and you'll always have some ready. Just pluck them from the freezer and let thaw on the counter for around 30 minutes. Once the peels soften slightly they peel very easily and are just right for mashing for this bread.

Banana Bread (recipe from Better Homes and Gardens New Cook Book, ed.1997, my changes will be in parenthesis)

1 3/4 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1/3 cup butter (room temp.)
2 tablespoons milk
2 eggs

Mix dry ingredients in a large mixing bowl, less 3/4 c. flour. Add banana, butter and milk. beat with a mixer on low until blended, then on high for 2 minutes. Add eggs and remaining flour. Beat until blended.

Optional: 1/4 cup chopped nuts, 1/2 to 1 cup of chopped bittersweet chocolate, like Ghiradelli's 60% Cacao chips, or other mix in. Stir into batter. (I just discovered the chocolate. Oh my, it's good!)

Pour into greased loaf pan, or 4 mini loaf pans (half full). Bake at 350 for 55 minutes, 40 for the mini loaves, until toothpick inserted in center comes out clean. Cool on wire rack, remove from pan after 10 minutes.

If you're giving these as gifts like I do, once they're cool, wrap tightly with plastic wrap. You can freeze them, too, if you need a few extra days. They're also nice to have on hand to throw together a small gift bag for an unexpected guest. I also like to try to get the small decorated plastic bags to put them in for a festive effect. (I'll have a photo later in the week of the whole shebang. I have to leave something for Deb to be surprised at, right?)