When bananas get beyond their peak it is time to make banana bread! We like to add semisweet chocolate chips and replace sugar with Martin and Sons Maple Syrup.
½ cup butter, softened
½ cup Martin and Sons Maple Syrup
1½ cups mashed very ripe bananas
½ teaspoon vanilla extract
2 large eggs
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 325 degrees. Grease a loaf pan (9.25” x 5.25” x 2.75”). In a large bowl mix butter and maple syrup until smooth. Add mashed bananas, slightly beaten eggs and vanilla. Mix well. Add flour, baking soda and salt. Mix. Fold in ¾ cup chocolate chips then transfer to loaf pan. Sprinkle remaining chocolate chips over the top of the batter.
Bake for 55-60 minutes. Insert toothpick. If it comes out clean then the bread is done. Run a knife along the outside edge to separate from pan. Remove and cool on a rack.
Note: The sweetness in the bread comes from the bananas and syrup. You may adjust to your taste. I love chocolate, but I think the bread would still be quite good with fewer chocolate chips.