Welcome to Kansas Chocolate Chip Banana Bread

Several months ago, Sweet Husband met an internet-scooter-friend in person.  Nice Scooter friend did not leave Sweet Husband in a ditch, but rather the two hit it off well, and we have since spent several evenings in his company, often being highly entertained by Nice Scooter Friend's formidable story telling skills.

As we both got to know and like Nice Scooter Friend better, we heard more and more about his girlfriend who was living in New York, but thinking about moving to Kansas.  Gradually, "thinking about" turned to "coming for sure", and earlier this week she and a friend set out driving in a westerly direction.  Via updates from an increasingly more excited Nice Scooter Friend, we were able to follow their progress cross-country--they did a little sightseeing along the way, they spent a night there--the whole thing had the air of a modern-day "schoolmaster's bride".  Deliciously romantic!

And at last, this evening, the much anticipated lady arrived.  We popped in for a bit to say hello, and--perhaps because I was thinking of the story still--it didn't seem right to show up without something welcoming in hand.  

For the occasion, I chose Banana Bread with Cinnamon Sugar and Chocolate from my newest blog crush Orangette (more on that later!).  I cannot vouch for the bread, as I didn't try any, however, it smelled incredible and the "bowl lickings" were 'nummy!

For the recipe, read on.

Banana Bread with Cinnamon Sugar and Chocolate

3 very ripe bananas (the size doesn’t much matter; medium to large works)
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup semisweet chocolate chips (I used 1 large bar of chocolate smashed into chunks)

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.  (I used a loaf pan.)

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chocolate chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Note from Orangette: This bread, like many banana sweets, freezes beautifully. Sometimes I even like to eat frozen, cut into thick, cold, chewy slices. It’s the perfect snack for a hot summer afternoon.