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3 ripe bananas

⅓ cup butter, melted

¼ cup white sugar

¼ cup brown sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

1 teaspoon baking soda

1 teaspoon salt

1 ½ cups all-purpose flour

½ cup mini chocolate chips

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1. Preheat oven to 350˚F (180˚C).

2. In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.

3. Add the sugar, egg, vanilla extract, almond extract, baking soda, salt, and flour, and stir until the batter is smooth.

4. Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.

5. Bake for 50 minutes to an hour, or until a toothpick comes out clean. Internal temp should be between 200-205˚F.

6. Cool completely before serving.

Note - For muffins (makes approximately 9 full sized muffins): Preheat oven to 400˚F. Scoop about ⅓ cup of batter into each muffin cup. If you have extra spaces in the muffin tin, fill them about ⅔ with water to create steam in the oven. Bake at 400˚F for 5 minutes, and then WITHOUT opening the oven, decrease the temp to 350˚F. Bake for another 25-30 minutes until golden brown and a toothpick comes out clean. Internal temp should be between 200-205˚F.

Recipe adapted from the tasty recipe linked at the top.