le rainy day

carb of choice ...

Banana bread is just the best ... ever. It's so simple to make, it starts smelling insanely good after about 15 minutes in the oven and you can even delude yourself into thinking that it isn't that bad for you. Molly Wizenberg's recipe for Banana Bread With Chocolate and Cinnamon Sugar slaughters that delusion with one fell swoop {well, technically two} of chocolate chips, but it is indescribably good!

Some very ugly bananas

The addition of dry ingredients

Taking form ...

A sprinkle of chocolate chips and cinnamon sugar

Voila!

Banana Bread With Chocolate and Cinnamon Sugar

From Molly Wizenberg's Orangette

Ingredients

3 very ripe bananas

2 large eggs

1 1/2 cups flour (for you, Uncle Dean)

1 cup granulated sugar

1 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. pure vanilla extract

1 cup semisweet chocolate chips

For topping:

2 tbsp. granulated sugar

1/8 tsp. ground cinnamon

1.) Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8" square pan.

2.) In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and stir well to combine. Add the flour, sugar, baking soda, cinnamon and vanilla, and stir to mix. Add 3/4 cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan and set aside.

3.) In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining 1/4 cup chocolate chips.

4.) Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

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As for my weekend plans:

"There are two places in the world I wouldn't want my daughter to be ... Vietnam and Colgate during Spring Party Weekend." -- Walter Cronkite, 1972

Ohh man ... this banana bread is going to be our sustenance ... can't wait to see you, Macocs!