A few posts back, I promised that I would write about my oh-so-famous chocolate chip banana bread. It is by far my favorite thing in the world to bake, and I claim it as one of my specialties. Of course, it doesn’t hurt that it’s my husband’s favorite treat of all time.

We are in the middle of the best season of the year for chocolate chip banana bread: the fall. There is nothing better than waking up, putting on my robe and slippers and getting the bread in the oven before my husband has even stirred.

Also, I think chocolate chip banana bread is a perfect match for the work I do with Rustic Furniture Pro – a rustic furniture business. There is something awesomely rustic about this bread. There are chunks of banana and chocolate and the smell just reminds me of simpler times.

I always eat my banana bread warm, fresh out of the oven warm. The smell wakes up my husband and we get our mugs of coffee, our snuggies and head outdoors. Sitting in rustic chairs just completes the scene. Banana bread, rustic chairs, warm blankets, my wonderful hubby – now that’s the good life!

So without further ado… the recipe!

What you’ll need:

• 1 cup sugar
• 1/2 cup shortening
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 3 soft, slightly browned bananas, mashed

How to bake it:

Cream sugar and shortening; add eggs, flour, soda, and bananas. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.

**Add nuts if you wish!

Picture thanks to: Cherry Hill Cottage