I used to hate bananas. Until quite recently, actually.
I still don't know what changed my mind about them, but lately I crave them. With chocolate. (And while we're on the subject I'll just say this: Chocolate Cheerios + a sliced banana = A great way to start your day. YUM!)
So here's the perfect banana breakfast; low fat, whole grain, portable. The loaves pictured below were cooked in mini loaf pans. You can make regular-sized loaves or muffins (or mini loaves, if you have them), whatever floats your boat. (Your banana boat... See what I did there?)
(Chocolate Chip) Banana Bread
6 ripe bananas, mashed
1 c. plain yogurt
1 c. brown sugar
2 eggs, beaten
1 tsp. salt
2 tsp. baking soda
2 c. all purpose flour
2 c. whole wheat flour
1 bag semi-sweet chocolate chips
Combine bananas, yogurt and brown sugar. Stir in eggs.
In a separate bowl, combine salt, baking soda and flours.
Add wet ingredients to dry and mix by hand until just combined. Gently stir in chocolate chips.
Divide between two greased loaf pans, filled about 3/4 full.
Bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
If you prefer muffins, divide batter among muffin tins and bake for about 20 minutes.
**Since chocolate chips have a tendency to sink to the bottom of the batter, toss them with one or two Tbsp. flour until lightly coated before adding to batter. This will help them stay aloft!