I don’t know too many Moms who, in good conscience, can throw out a bunch of rotten bananas.  (I would include Dads in the previous statement but in my experience my Dad and my kids’ Dad would likely [and by “likely” I mean absolutely, positively] not fall into this category!)  While Pinterest has introduced us to new uses for rotten bananas like easy banana ice cream, banana smoothies, banana bars and banana cookies, there is nothing like the smell and taste of homemade banana bread.  I don’t know how many banana bread recipes I’ve tried  — some are healthier than others but frankly they all taste pretty good….banana bread is kind of like pizza – even when it’s bad, it’s still pretty good.  That said, I always come back to this classic banana bread recipe that I originally found in a cookbook that was produced by the Mission Council for First Community Church in Columbus, Ohio.  It’s moist, tastes great and I always have everything I need in the house so it’s easy to whip up on a lazy Saturday or Sunday morning (no need to get out of your pajamas to run to the store for any obscure ingredients).  Chocolate chips weren’t a part of the original recipe but I have adapted to my daughters’ desires and tastes and now chocolate chips have become standard in my banana bread.  I have however also adapted the original recipe to make it slightly healthier by adding oatmeal and whole wheat flour in place of some of the white flour (this makes me feel better about giving to the kids as breakfast to start their day).  So next time you have a bunch of rotten bananas and a lazy weekend morning, give this recipe a try!!

Chocolate Chip Oatmeal Banana Bread (Makes 1 10×5 in loaf or 18-24 muffins)

Ingredients:

½ cup butter or margarine

¾ cup sugar

2 eggs

3 medium very ripe bananas

½ cup buttermilk (or combine ½ cup milk with 1 tsp white vinegar)

1 tsp baking soda

1 ½ cups flour (sometimes I use part whole wheat flour – no more than 3/4 cup)

½ cup oatmeal

½ tsp salt

½ – ¾ cup chocolate chips (mini or regular)

½ cup chopped walnuts (optional)

Directions:

Cream butter and sugar together.  Beat eggs and add to sugar mixture.  Mash bananas and add.  Mix baking soda in with buttermilk before adding to mixture.  Add the flour, oatmeal, salt to the mixture and mix together.  Blend chocolate chips (and optional walnuts) into batter by hand.  Pour into ungreased 10×5 inch loaf pan and bake at 350 degrees for approximately 50-55 minutes or until toothpick inserted in the middle comes out clean.  (For muffins, bake at 350 degrees for approximately 15 minutes).