2cupspeeled, ripened and mashed bananas (about 5 medium)
2teaspoonslemon juice
1cupwalnuts, optional
1cupchocolate chips
Instructions
Preheat oven to 350 degrees F.
In a large bowl, whisk together the flour, salt, baking soda and baking powder; set aside. Place eggs and sugar in a blender and process about 1 minute. Add the melted butter and process until mixed. Stir in the banana and lemon juice, process until combined.
Pour the blender mixture into the bowl with the flour mixture. Stir until just combined. Stir in the chocolate chips and optional walnuts.
Spread batter evenly into two greased medium sized loaf pans. Bake 40 to 50 minutes or until passes toothpick test in the center of the loaf.
Remove from the oven and allow to cool for 20 minutes in the pan. Run a knife around the edges of the pan and remove the bread onto a wire rack to cool completely before serving.
Notes
To store, wrap in plastic wrap once completely cooled and keep on the counter or in the fridge. This also freezes well, wrapped in plastic wrap and sealed in a freezer bag.
Bake for 15-20 minutes for standard cupcake sized muffins.
Nutrition information is an estimate only based on one thick slice of bread, with walnuts.