Barbecue Short Ribs

A labor of love... worth every minute after the first bite! From The Joy of Cooking (c) 1997.

Preheat oven to 350 degrees.

Pat dry: 3 pounds beef short ribs, excess fat trimmed. Season with salt, black pepper, dried oregano.

Heat 2 tbl vegetable oil in a dutch oven. Add the ribs in batches and brown on all sides. When finished, drain all but 2 tbl of fat. Add the following and cook, stirring, over medium heat for 10 minutes:

• 2 c chopped onions
• 1/2 c chopped celery
• 1/2 c chopped carrots
• 1/2 c chopped shallots
• 3 tbl chopped garlic
• 1 1/2 tsp black pepper
• 1/2 tsp salt
• Pinch of oregano

Add 1 1/2 c beef stock. Bring to a boil and add the ribs back to the dutch oven. Add 2 bay leaves. Bake, covered, until ribs are tender, about 2 hours.

Meanwhile, make barbecue sauce. Combine in a medium saucepan over medium heat and cook, stirring often, until the sauce comes to a simmer:

• 1 1/2 c ketchup
• 1 c cider vinegar
• 1/4 c Worcestershire sauce
• 1/2 c soy sauce
• 1 c packed dark brown sugar
• 2 tbl dry mustard
• 4 tbl chili powder
• 1 tbl fresh grated, peeled ginger (or 1 tsp ground dried)
• 2 cloves garlic, minced
• 2 tbl vegetable oil

Simmer for 5 minutes.

Once short ribs are perfectly tender, remove and increase oven temperature to 450 degrees. Place the cooked ribs on a roasting rack in a shallow pan. Sprinkle with salt and pepper to taste. Brush with barbecue sauce. Bake until the surface is browned and edges are crispy, 10 to 12 minutes.

Serve with additional barbecue sauce for dipping. And some steamy wet napkins when you're done!

Roasted Vegetable Soup

Real prep time: 30 minutes
Cook time: 45 minutes
Serves: 6
Side dish suggestions: Brown rice, applesauce

Supplies:

• Baking sheet
• Cutting board
• Soup pot
• Small pot or rice cooker

From the fridge:

• 1 lb. asparagus, ends snapped and chopped in 1-inch chunks
• 2 medium zucchini, sliced in 1/2 inch rounds
• 2 medium carrots, sliced in 1/2 inch rounds on diagonal
• 1 red bell pepper, chopped
• Meat from rotisserie chicken, optional

From the pantry:

• 1 tbl basil
• 1 tbl olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 4 c chicken broth
• 28 oz diced tomatoes
• 1 c brown rice

Preparation:

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
2. Cook rice according to package directions.
3. In a large bowl, combine vegetables, olive oil, salt, and black pepper. Toss to coat. Transfer to baking sheet and roast for 20 minutes.
4. In a large pot, combine broth, tomatoes, and basil (and chicken, if using). Bring to boil. Add vegetables, reduce heat to medium, and simmer for 5 minutes.
5. Scoop rice into bowls and ladle soup over rice.

This one-pot dinner is so healthy and yummy. It is great on a rainy day. It is modified from Robin Miller's Quick Fix Meals cookbook. I have frozen this (without the rice) and it reheats nicely.

Chicken Alfredo Bake

Real prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Side dish suggestions: green vegetable, garlic bread

Supplies:

• 2 quart casserole dish
• Small frying pan
• Large bowl
• Cutting board

From the fridge:

• Chopped leftover chicken

From the pantry:

• 1 jar alfredo sauce
• 1 box penne noodles

Suggested ingredient additions:

• 2 c broccoli florets and 1/2 c shredded cheddar
• 1 c chopped sundried tomatoes and 1/2 c toasted pine nuts (shown)
• 1 bag frozen California mix veggies
• 2 c chopped spinach and 1/4 bacon bits

Preparation:

1. Cook pasta according to package directions.
2. Toss chicken, pasta, and any other additions into large bowl. Cover in sauce and toss.
3. Spray casserole dish with nonstick spray. Pour in pasta mixture.
4. Bake at 350 for 30 minutes.

This recipe is perfect for making ahead and putting in the fridge to bake later.

Banana Bread

Real prep time: 20 minutes
Cook time: 50-60 minutes
Serves: 8-10
Side dish suggestions: A good breakfast!

Supplies:
Food Processor (or just mash bananas by hand)
Wooden Spoon
Small bowl to melt butter
Mixing Bowl
Loaf Pan
Cooling Rack
1 Teaspoon Measuring Spoon
1 Cup Measuring Cup
1/2 Cup Measuring Cup
1/4 Cup Measuring Cup

From the freezer:


From the pantry:
3/4 Cup Sugar
1 t. Vanilla
1 t. Baking Soda
1 1/2 Cup Flour
Pinch of Salt

Fresh Ingredients:
3-4 REALLY ripe Bananas
1/3 Cup Melted Butter
1 Egg Beaten

Preparation:
1. Preheat oven to 350.
2. Mash or process ripe bananas until mushy and mostly smooth. Pour into mixing bowl.
3. Using a wooden spoon, mix melted butter into bananas.
4. Mix in sugar, egg, and vanilla.
5. Sprinkle baking soda and salt over the top and mix.
6. Add flour last and mix.
7. Pour into buttered loaf pan.
8. Bake at 350 for 50-60 mins. until middle is set.
9. Cool on rack, remove from pan and cool completely.

Extra info...
Make sure to cook through. Even when set the middle will be barely done so don't under cook.

My husband has added chocolate chips which is really good too!

Nuts-n-Bolts

Real prep time: 8 minutes
Cook time: 2 hours
Serves: A party!
Side dish suggestions: none

Supplies:
Large Roasting Pan
Mixing Spoon
Tablespoon Measuring Spoon
1/2 Tablespoon Measuring Spoon
1 Cup Measuring Cup

From the freezer:


From the pantry:
2 lbs Mixed Salted Nuts
6 1/2 oz Corn Chex
10 1/2 oz Box Cheerios
6 1/2 oz Rice Chex
6 1/2 oz Wheat Chex
1 Package Pretzel Sticks
1 Cup Salad Oil
1 T. Worcestershire Sauce
1/2 T. Garlic Salt
1/2 T. Seasoned Salt

Preparation:
Mix all ingredients together in roasting pan. Bake at 250 for 2 hours, stirring every 15 minutes. Have fun!

Extra info...
Such a great party mix!

Homemade Granola Bars

Real prep time: 5-7 minutes
Cook time: 30 minutes + Roughly 2 hours cooling and freezer time
Serves: 16 bars
Side dish suggestions: none

Supplies:
9x9 glass pan
Foil
Mixing Bowl
Mixing Spoon
Small Spatula
Large Knife
Cutting Board

From the freezer:


From the pantry:
2 Cups (plus some extra) Rolled Oats
1/2 Cup Wheat Germ
1/2 Cup (plus some extra) Mini Chocolate Chips
1/2 Cup (plus some extra) Dried Cranberries or Cherries
1 Can (14oz) Sweetened Condensed Milk

(1 Cup Sliced Almonds)

Preparation:
1. Adjust oven rack to lower middle position and preheat oven to 325.
2. Line 9x9 pan with foil (leaving extra on each end to lift out later).
3. Grease foil with cooking spray.
4. Mix all ingredients in a bowl. Turn into pan and pat down until firmly packed.
5. Bake until golden brown-about 30 mins.
6. Cool to room temp. and put pan in freezer until firm.
7. Use foil ends to remove from pan. Remove foil and use large knife to cut into 16 1x4 inch bars.
8. Can be stored in airtight container for up to 1 week or frozen.

Extra info...
Adapted from threemanycooks.com *They also have a gluten free version

Their version uses the sliced almonds and doesn't add the little bit of extra oats, chocolate chips, and dried fruit. I have a child who can't have nuts so I put a few extras in and omit the almonds and they are really great!

Fruit Pizza

Real prep time: 30 minutes
Cook time: 15 minutes
Serves: 8-10
Side dish suggestions: none

Supplies:
Large Pizza Pan
Medium Saucepan
Mixing Spoon
Hand Mixer
Mixing Bowl

From the freezer:


From the pantry:
1 T. Cornstarch
3/4 Cup Sugar-separated
1 t. Vanilla

Fresh Ingredients:
1 Package Refrigerated Sugar Cookie Dough
1 T. Lemon Juice
1/2 Cup Orange Juice
8 oz Softened Cream Cheese
Assorted Fruits

Preparation:
1. Prepare different fruits to place on pizza-cut strawberries into slices (without hulls), wash and dry blueberries, rince and pat dry mandarine orange slices, etc.
2. Roll out sugar cookie dough on the pizza pan. Cook at 350 for 10 mins. Cool Completely.
3. Glaze-add oj, cornstarch, lemon juice, 1/4 cup. sugar to a medium saucepan. Cook on medium heat, stirring constantly until thick and clear. Let cool but not too cool or it will start to solidify.
4. Spread-Whip up cream cheese, 1/2 cup sugar, and vanilla.
5. Assemble-Spread cream cheese mixture on cooled crust. Arrange sliced fruit to cover cream cheese layer. Cover with cooled glaze. Cover all fruit completely and seal outer edges.
6. Chill and enjoy!

Extra info...
Make sure the fruit is dry otherwise the glaze will not stay. It will slide off and not seal the pizza.
The original recipe had the glaze ingredients doubled but it was way too much for me so I have adjusted to a reasonable amount. If it doesn't work for you go back to the original doubled amount.

Addie Mae's Cobbler

Real prep time: 8-10 minutes
Cook time: 30 minutes
Serves: 6-9
Side dish suggestions: A good vanilla ice cream

Supplies:
8x8 glass pan
Mixing spoon

From the freezer:


From the pantry:
1 Cup Flour
1 Cup Sugar
2 t. Baking Powder
Cooking Spray

Fresh Ingredients:
1 Cup Milk
1/2 Stick Melted Butter
2 Cups Berries (your favorites)

Preparation:
Spray pan with cooking spray. Combine all ingredients but the berries in the pan and mix well. Spread berries evenly on top-DO NOT MIX! Bake at 350 for 30 mins or until golden brown. Serve warm with a scoop of vanilla ice cream. Enjoy!

Extra info...

Aunt Nancy's Chocolate Chip Cookie Bars

Real prep time: 10 minutes
Cook time: 10-12 minutes
Serves: Many
Side dish suggestions: A good meal beforehand! :)

Supplies:
Mixer
Mixing Bowl
1/2 Measuring Cup
1 Measuring Teaspoon
Jelly Roll Pan

From the freezer:


From the pantry:
2 Cups Flour
1 Cup Chocolate Chips
1 t. Baking Soda
1 t. Salt
1/2 Cup Shortening
1/2 Cup + 4 t. Brown Sugar
1/2 Cup + 4 t. White Sugar
1 t. Vanilla

Fresh Ingredients:
1/2 Cup Butter-softened
2 Eggs

Preparation:
Cream shortening, butter, brown and white sugars, vanilla, and eggs. In a seperate bowl mix flour, baking soda, and salt. Mix with creamed ingredients. Stir in chocolate chips. Spread into jelly roll pan. Bake at 375 for 10-12 mins or until golden brown and no longer puffy. Cut into squares or "bars". YUM!

Extra info...
Watch the cooking time to make sure it's not under cooked or over cooked. It's a fine art! :)

Roasted Cauliflower

Real prep time: 5-7 minutes
Cook time: 8-12 minutes
Serves: 6-8
Side dish suggestions: It is a side dish! :)

Supplies:
Mixing Bowl
Mixing Spoon
Foil
Jelly Roll Pan

From the freezer:


From the pantry:
Olive Oil
Garlic Powder
Salt
Pepper
Cooking Spray

Fresh Ingredients:
1 Head of Cauliflower

Preparation:
Wash and chop cauliflower into smallish "trees". Put in mixing bowl and drizzle with olive oil, garlic powder, salt and pepper to coat. Mix well. Cover jelly roll pan with foil and spray with cooking spray. Spread cauliflower out on foil. Roast at 425 for 8-12 mins. until desired doneness.

Extra info...

Sausage and Tortellini Soup

Real prep time: 30 minutes
Cook time: 60-75 minutes
Serves: 6-8
Side dish suggestions: Muffins or Biscuits, Green Salad, or Fruit

Supplies:
Stock Pot
Cutting Board
Knife

From the freezer:


From the pantry:
1 Cup Chopped Onion
2 Cloves Garlic (or 2 spoonfuls of jarred, minced garlic)
5 Cups Beef Broth
8oz Tomato Paste
4 Cups Canned, Diced Tomatoes
3 T. Parsley
1/2 t. Basil
1/2 t. Oregeno

Fresh Ingredients:
1 lb Little Smokies Cocktail Weenies
1 Cup Chopped Carrots
1/2 Cup Chopped Zucchini
1 Cup Chopped Green Pepper
8-16 oz. Cheese Tortellini
Parmessan Cheese for garnish

Preparation:
Add all ingredients except zucchini, tortellini, and green pepper in a stock pot. Simmer 30mins. Add zucchini, tortellini, and green pepper and cook for 30-45 mins. Serve with parmessan cheese.

Extra info...
Throw everything in the slow cooker except carrots, zucchini, tortellini, and green pepper until 30-45 mins. before serving.

Tortilla Soup

Real prep time: 5 minutes
Cook time: 25-30 minutes
Serves: 6-8
Side dish suggestions: Fruit or green salad

Supplies:
Stock Pot
Can Opener
Stirring Spoon

From the freezer:
1lb. Ground Turkey

From the pantry:
2 Cans Chicken with Rice Soup
2 Cans Corn
2 Cans Chicken Broth
1-1.5 Cups Salsa
Tortilla Chips

Fresh Ingredients:
Shredded Cheese

Preparation:
Cook ground turkey in the stock pot until cooked through. Drain if needed. Add the chicken broth, the corn (juice and all), the salsa, and the chicken and rice soup (with the water for each can as it calls for on the side of the can) and heat thoroughly.

To serve, put tortilla chips in the bottom of a soup bowl (crunched up or whole depending on your tastes). Spoon soup over the top and garnish with shredded cheese. Enjoy!

Extra info...
Other optional garnishes-sour cream, chopped onion, avocado, etc. Be creative!

The original recipe called for cooked, cubed chicken instead of ground turkey but I find the turkey saves me time and tastes better!

Spicy Chicken Noodles

Real prep time: 25 minutes (includes cooking the noodles)
Cook time: 10 minutes
Serves: 4
Side dish suggestions: chinese broccoli, broccoli, red pepper slices

Supplies:
wok or nonstick frying pan

From the freezer:
1 lb. ground chicken

From the pantry:
2 T. oil
2 T. sweet bean sauce
2 T. hot soy bean paste (omit if you don't like heat)
2 T. soy sauce
2 T. hoisin sause
1 T. sugar
1/2 c. soup stock
1/2 t. salt
cornstarch and water to thicken
1/2 lb. noodles, boiled and rinsed in hot water, drained
chili oil (optional)
hot pepper (optional)

Fresh:
2 cloves garlic, minced
1 T. ginger, minced
1 small onion, diced
2 green onions, chopped
Chinese parsley (optional)

Preparation:
Cook noodles per directions on package.
While noodles are cooking, mince the garlic, mince the ginger, dice the onion and chop the green onion. Mix all sauces/pastes, chicken stock, soy souce, sugar and salt. In a small dish, combine cornstarch and water. Set everything aside.

Heat wok, add oil, and fry garlic and ginger for 30 seconds. Add chicken and stir fry until cooked through. Add onion, and sauce mix to the pan. Bring mixture to a boil and thicken with cornstarch mixture. Serve over hot noodles. Toss in green onions. Serve with hot pepper, chili oil, chopped Chinese parsley.

Extra info...
I picked this recipe card up from Uwajimaya and our dinner was awesome. We do a lot of Asian style cooking, so I had quite a few of the ingredients on hand. However, I also modified a ton. I didn't have Chinese parsley, so I skipped it. I don't know what "hot pepper" means here, so I skipped it. I also skipped the hot soy bean paste because I didn't want it to be too spicy for the kids. We have some Sriracha hot sauce in the fridge, so the adults used that. I also happened to have a package of Chinese noodles, which were great. You could substitute spaghetti, but I don't think it would be quite as good.

When I cook like this, I often pay more attention to the process than the exact ingredients, and I think this recipe is very flexible. The end product was delicious!

Egg and Sausage Casserole

Real prep time: 20 minutes
Cook time: 45-60 minutes
Serves: 6-8
Side dish suggestions: Fruit

Supplies:

• Cutting Board
• Bread Knife
• Mixing Bowl
• Whisk
• Measuring Cup
• 1 tsp. measuring spoon
• 8x12 Glass Pan or 9x13
• A larger glass pan for the one above to fit into

From the freezer:

• 8 Precooked turkey sausages

From the pantry:

• 10 Bread Slices
• Cooking Spray

Fresh:

• 2 C. Milk
• 1 C. Grated cheddar cheese
• 1 t. Mustard
• 7 Eggs

Preparation:

1. Spray 8x12 pan. Cut crusts off of bread and cube. Put in pan.
2. Cut sausage into small pieces and sprinkle evenly over bread.
3. Mix milk, egg, mustard in a bowl. Add cheese.
4. Pour over bread and sausage.
5. Set overnight in the fridge.
6. Bake in a pan of water at 350 for 45mins.-1 hour until brown on top.

Extra info...

The original recipe calls for white bread. I substitute whole wheat or multigrain bread. It makes for a denser, healthier casserole! I have also messed with the amounts of milk, eggs, sausage, and bread over the years. I don’t think the ratio has been the same twice in a row. Feel free to find the combination you like!

Darla's Enchiladas

Real prep time: 15 minutes
Cook time: 60 minutes divided
Serves: 6-8
Side dish suggestions: Spanish Rice, Corn Bread, Salad, Fruit

Supplies:

• Jelly Roll Pan
• Large Sauce Pan
• Spoon
• ½ Cup measuring cup
• 9x13 Glass Pan or two 8x6 Glass Pans (Use one, freeze one)

From the freezer:

• 3 Cups Cubed Chicken

From the pantry:

• 2 Cans Chili (or 1 each Cream of Chicken and Cream of Mushroom Soup)
• 1 Can Chopped or Sliced Olives
• Tortillas (8 Flour or 10 Corn)
• Cooking spray

Fresh:

• 2 C. Sour Cream
• 1 C. Shredded Cheddar Cheese

Preparation:

1. Put frozen chicken breasts on a jelly roll pan and broil until cooked through and juices run clear, flipping once after maybe 12-15 minutes.
2. While chicken is cooking heat sour cream, chili, and olives in a sauce pan, stirring occasionally.
3. Cube chicken and add to the sauce pot.
4. Spray glass pan. Scoop 1/4c.-1/2c. chicken mixture (with measuring cup) on a tortilla, roll up and place in pan. When pan is full pour the rest of the sauce over enchiladas. Sprinkle with cheese.
5. Bake until heated through @ 350 for 20-30 minutes. Enjoy!

Extra info...

I use turkey chili, mozzarella cheese, and corn tortillas to cut down on calories!

Honey Roasted Peanut Salad

Real prep time: 15 minutes
Cook time: 90 seconds
Serves: 8
Side dish suggestions: This is a side dish!

Supplies:
• Cutting Board
• Knife
• Small Sauce Pan
• Small Whisk
• Salad Bowl
• Tongs

From the freezer:
• None

From the pantry:
• 1/3 C. Sugar
• 1/3 C. Red Wine Vinegar
• 1/3 C. Vegetable Oil (Don’t use Olive)
• Honey Roasted Peanuts

Fresh:
• 1 Red Bell Pepper
• Green Onion
• Apple Chunks or Mandarin Orange Slices
• Chopped Carrots
• Mixed Greens

Preparation:
1. Bring sugar and red wine vinegar to a boil for about 60 seconds, stirring constantly. Remove from heat and let cool completely.
2. Wash greens, chop fruits and veggies. Throw it all in a salad bowl. Add honey roasted peanuts.
3. When sugar/red wine vinegar mix is completely cooled, stir in vegetable oil. Mix well and pour over salad. Toss well and serve immediately. Enjoy!

Parmesan-Crusted Chicken

Real prep time: 20 minutes
Cook time: 10 minutes
Serves: 2 adults and 2 toddlers
Side dish suggestions: roasted red potato wedges, green beans

Supplies:
• 1 large nonstick pan or electric griddle
• 2 shallow bowls

From the freezer:
• 1# chicken breasts OR chicken cutlets

From the pantry:
• 1 c bread crumbs
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbl cooking oil

Fresh:
• 2 eggs
• 2 c finely grated parmesan cheese
• 1 tbl mustard (any variety)

Preparation:
1. If using chicken breasts, pound to even thickness with a kitchen mallet, then cut into strips. If using chicken cutlets, skip this step. Rinse strips and pat dry with a paper towel.
2. Whisk together egg and mustard in one bowl. Mix bread crumbs, parmesan, salt, and pepper together in another bowl.
3. Heat oil in pan or griddle to medium high heat.
4. Dip strips of chicken into egg mixture, then into bread crumb mixture. Place in hot oil.
5. Cook strips for 3-5 minutes per side.

Not-so-Sloppy Joes

A summertime switch from the traditional hamburger!

Real prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 adults
Side dish suggestions: corn on the cob, cantaloupe

Supplies:
• Large skillet
• Toaster

From the freezer:
• 1# ground beef or ground turkey

From the pantry:
• 1 can tomato paste (6 oz)
• 1 tbl chili powder
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp cumin
• 1 clove garlic, minced
• 2 tbl cooking oil

Fresh:
• 1 red bell pepper, diced
• ½ yellow onion, diced
• ½ c sour cream, optional
• ½ c shredded cheese, optional
• Toasted buns

Preparation:
1. Heat large skillet to medium with cooking oil, bell pepper, onion, and garlic. Stir often, cooking for 3 minutes or until vegetables begin to soften.
2. Add ground meat and cook until no pink remains. Drain off grease.
3. Turn heat to low. Add spices and tomato paste, stir well.
4. Serve on toasted buns topped with sour cream and cheese, if you wish.

From Real Simple’s Great Food Fast
*If you add the corn to the water when you add the meat, everything should turn out on time.

Meatballs and Shells

Real prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Side dish suggestions: green salad, garlic bread

Supplies:
• Large pot
• Baking sheet
• Medium bowl
• Cookie scooper, melon baller, or spoon

From the freezer:
• 1# ground beef or ground turkey, thawed

From the pantry:
• 1# box pasta shells
• 1/2 c bread crumbs
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp garlic salt
• 1 jar marinara

Fresh:
• 1 egg
• Parmesan (optional)

Preparation:
1. Combine ground meat, egg, oregano, basil, parsley, garlic salt, and bread crumbs in a medium bowl.
2. Scoop out meat in 1-inch balls and place onto baking sheet. (I cover the sheet with aluminum foil for easy cleanup.) If you like, roll the balls so they are uniform. In your oven, move the top rack so it's 4-6 inches from the top. Turn on your broiler. If you have an option, use low.
3. Cook pasta according to package directions.
4. Broil meatballs for 6-8 minutes on until beginning to brown. Shake them around or flip them over and broil for 4-6 more minutes or until cooked through.
5. Drain and set aside shells. Dump the cooked meatballs into the pot you used for the pasta and add the marinara. Heat through.
6. Top the shells with the meatball marinara. Add grated parmesan if you like.

Chocolate Chip Banana Bread

Real prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 10
Side dish suggestions: A tall glass of milk

Supplies:

• 2 bowls
• 9x5 inch loaf pan
• Measuring cups & spoons

From the pantry:

• 1 3/4 c. flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• pinch nutmeg
• 1/8 t. sea salt
• 1/2 c. maple syrup
• 1 t. vanilla extract
• 1 T. canola oil
• 1/3 c. chocolate chips

Fresh:

• 1 c. very ripe banana, mashed (about 2 bananas)
• 1/2 c. milk (use soy or almond milk for a dairy-free bread)

Preparation:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine dry ingredients. Mix well.
3. In a separate bowl, combine mashed banana with maple syrup, milk, and vanilla extract. Mix well.
4. Add banana mixture to dry ingredients. Add canola oil just as the mixture starts to come together. Mix until just combined (do not overmix).
5. Pour into a lightly oiled 9x5 inch loaf pan and bake for 40-50 minutes, until golden brown and a toothpick inserted into the center comes out clean.

This may be the tastiest banana bread you've ever made. You could leave out the chocolate chips, but why would you?! The bread can easily be made dairy-free by using soy or almond milk and dairy-free chocolate chips.

(Adapted from The Everyday Vegan, by Dreena Burton.)