For B’s Father’s Day breakfast I made banana chocolate chip bread. I wanted to make something that I could make ahead of time, and would keep well until the next day. I made it Saturday afternoon and we had it for Sunday breakfast. It was AMAZING, and now I really feel like I need to run out and buy Molly Wizenberg’s latest book, because I have yet to make one of her recipes that is not excellent.
In addition to that, the boys (my picky, picky boys) ate it up. I used mini chocolate chips, and it made it so every single bite had a bit of chocolate in it. Those of you who know me well, know I typically do not eat anything with bananas in it. However, I had to try it because I can’t truly say whether or not it is good if I don’t try it. Consider me converted. I’ve eaten up almost as much as B has, and that’s saying a lot. The recipe says that you can freeze it, but I doubt our pan will make it past Monday morning leftovers.
You make it in an 8×8 dish, which makes it easy to cut and store. Mine cooked a little bit quicker than the time listed, but I think my oven runs at a slightly higher temp (as a particular burned pizza crust would tell you). So try it out and let me know if you love it as much as I did!