Don't Throw Out Those Bananas!

With bananas available year round, go bananas with this recipe. This is one of my favorite uses for over-ripe bananas. Banana bread is great on its own, but if you really want a great finish to a meal, try this!

Grilled Chocolate Chip Banana Bread with French Vanilla Ice Cream

• 2 cups self-rising flour (do not use all-purpose flour for this recipe)
• 1 cup sugar
• 2 eggs, lightly fork beaten
• 3 large, ripe bananas, mashed
• ½ cup vegetable oil
• 1 cup good quality semi-sweet chocolate chips
• 1 quart good quality French Vanilla ice cream

1. In a bowl, combine flour with sugar. In another bowl, add eggs, bananas and oil.
2. Slowly pour the dry ingredients into the wet. I find hand mixing works well, but use a mixer if you like.
3. Stir in chocolate chips.
4. Pour batter into a greased 9 inch by 5 inch loaf pan. Bake in a preheated 350 degree oven for 45 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If the top is getting too brown, just place a piece of foil over it but don’t seal it. Cool on wire rack.

When ready to serve, slice your banana bread into ½ inch to ¾ inch thick slices. Grill them on your electric panini grill or George Forman grill. If you don’t have an electric grill, just put them in a non-stick pan with a little cooking spray and brown on both sides. Serve hot with a scoop of ice cream on top.

Chef’s Note:   You can sprinkle the grilled banana bread with confectioner’s sugar or a little maple syrup or jam. Also try it with hot fudge sauce and other flavors of ice cream. Let your imagination run wild with this one and enjoy!

Chef’s Tip:    If your bananas aren’t ripe enough and you want to help the ripening process along, put the bananas in the freezer. No need to put them in a bag or container. Once frozen, take them out and allow them to thaw. They’ll be soft, mushy and ready for your recipe! Since they’ll be mushy, you may want to cut the peel off with a knife instead of trying to peel them the usual way.