and then there were four…

I became obsessed with Starbucks’ Chocolate Chip Banana Bread.

Obsessed.

So, in order to avoid going into massive debt, I researched and found a recipe.

Of course, as I do with every recipe, I changed some stuff around. Instead of a cup of white sugar, I used 3/4 a cup of brown sugar, and 1/2 a cup of white sugar (I know, it equals more sugar than called for, but trust me). I also used five small bananas instead of three (and mine were VERY ripe) and I added a tablespoon of vanilla extract. Also, I used mini chocolate chips.

So, with that out of the way, on to the pictures:

The cast of characters (that gross looking stuff in the ziploc bag are frozen bananas)

Well hello there, sexy.

What it will look like when you are done Mixa-Mixa-Mixa-ing.

After you’ve finished baka-baka-baking in the oven. It says to bake for an hour. I can say that if you use a bundt pan, you should only bake for 45 minutes. However, just finished baking another loaf in a bread pan…and you’re going to need the whole hour.

And now try not to eat the whole pan.

Seriously. Yum.