RECIPE: Chocolate Chip Banana Bread from Filigree Bakery's Laura Lachowecki

This recipe was originally featured in Episode 1 of the Mother Ingredient, hosted by Jeannine Bobenmeyer and Sarah J Harker of the CityMoms, which you can find on Edible Indy’s YouTube Channel.

This recipe from Filigree Bakery‘s Laura Lachowecki is a classic of her household, best made indulgently with extra chocolate chips.

Ingredients:
3 Very ripe bananas
½ cup Unsalted butter, room temperature
¾ cup Granulated sugar
2 large whole eggs
1 ½ cups All-purpose flour
1 tsp Baking soda
½ tsp Salt
½ tsp Vanilla extract
½ cup Inclusions (nuts, choc chips, etc)

Instructions:
1. Preheat oven to 350F. Grease a loaf pan.
2. In a mixing bowl, cream together the unsalted butter, salt, and sugar.
3. Mash the bananas until the consistency of chunky applesauce and add them to the batter along with the eggs and vanilla.
4. In a separate bowl, combine the flour and baking soda. Add to the batter.
5. Add inclusions. Pour into prepared loaf pan. Bake at 350F for 30-60 minutes (depending on pan size) or until a toothpick inserted into the center comes out
clean.