Banana Bread

I always hate to throw away overripe bananas, so I make a lot of banana bread.  The banana eaters in my house are very picky about ripeness which only leaves about 2 days where the bananas are acceptable for eating, and another 5 days where they are perfect for banana bread.  I can get a loaf in the oven in about 15 minutes.  I like to cut the finished loaf into thick slices and putting each slice into its own sandwich bag.  This way the boys can just grab a slice in the morning either for breakfast or to pack in their lunch.

Sometimes I like to add a cup of chocolate chips to the batter just before I pour it into the loaf pan.  When I do, the boys finish off the loaf so fast I hardly get a slice for myself.

Preheat the oven to 350 degrees.

1 3/4 cup flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix together in a large mixing bowl, then add

1 cup mashed bananas (2 or 3 bananas)
1/3 cup vegetable oil
2 tablespoons milk
2 eggs

Mix with a fork until well blended.  Add 1 cup of chocolate chips, if desired.  Then pour the batter into a greased loaf pan (8 x 4 x 4 inches)
Bake at 350 degrees for 55 minutes. Let cool in the pan for 10-15 minutes. Remove from the pan, slice and enjoy.