Chocolate chip Banana Bread

So tomorrow is the last day of the Mother Goose program I participate in with my little girl. This means it is a potluck as well. The easy answer would be to pick something up at the grocery store, but I remembered kinda late and didn't want to head out after she was sleeping. And tomorrow might be as hectic as today, so after my darling daughter was sound asleep, I decided to do some baking (even though all I wanted to do was crash on the couch!)

I always have some ripened bananas sitting in the freezer, so banana muffins or bread are always an easy go to. I always microwave the frozen bananas to thaw them quickly. And I found that they mash much easier and mix into the batter nicely.

Muffins take longer as you have to put them into the tins and most likely do a couple of rounds, so banana bread was the obvious choice - until I realized that the recipe I normally use has nuts in it and tomorrow's dish has to be nut-free.

So here is the alternative - a new recipe to try that I hope turns out. It's not always a good thing trying something new that you are bringing to a bunch of people you don't know very well. That's why my hubby and I will taste test this and hope I don't have to make a grocery run tomorrow!

INGREDIENTS

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
4 bananas, very ripe, mashed (thawed if you were using frozen!)
2 tablespoons ricotta mixed with 1 tablespoon each milk and lemon juice
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (more/less to your taste)

DIRECTIONS

Set oven to 350 degrees F. Grease a loaf pan; set aside.

Sift together the flour, baking soda, cinnamon and salt; set aside. Beat sugar and eggs until light and fluffy.