chocolate chip banana bread

Posted: December 23, 2013 in dessert

Now that I live in Michigan, I’ve found that I rarely have ‘ladies night’ anymore. In New York, ladies night or brunch felt a bit more natural: my friends are mostly female, so when I wanted to see them, we just happened to have ladies night or brunch because we were all ladies. In Michigan, Jimmy and I hang out with mixed groups, we make couple friends, and/or we meet in groups that mean that our general friendships are fairly 50/50. So when a friend said that she was going to have “ladies over” I was excited. While I sometimes feel closeminded when I’m with any homogeneous group, in this case, a gendered one, there’s something freeing about being able to share things that you might not otherwise in a mixed one. PMS? Why not. Tampon trends? Sure. Your last gyno check up? Maybe not, but hey, I won’t judge, this is a safe space.

I did lady things beforehand: painted my nails, picked out a nice outfit, and made banana bread. There’s something about banana bread that feels so delightfully 1950s: you mash up ripe bananas, you preheat the oven, you pull it out with two oven mitts and take it to the party wrapped in a kitchen towel. This recipe turned out well and had half the butter that it usually might, thanks to the Cooking Light recipe:

I just stirred in the chocolate chips afterward.


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/4 cup unsweetened apple sauce (optional)


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. This recipe is further improved and made more moist with 1/4 cup unsweetened apple sauce. However, the original recipe was written and works without it.
  4. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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