What does one do when back home from a week long vacation and there are more things on the to-do list than is humanly possible?

Procrastinate. Bake.

You all know that I'm not much of a cook. But what you all don't know is that I'm also not much of a baker. Things have got to be pretty darn bad to find me in the kitchen.         BAKING.

There were a coupla stars that had to align just-so . . . namely the week-old bananas that were on the verge of giving rise to their very own fruit fly universe, but mostly the excuse to go out and purchase a big bag of toll house chocolate chip morsels . . . which totally trumped the list of a million things to do – like unpacking, just to name one.

Easy-Peasy Cinnamon Chocolate Chip Banana Bread

You'll Need:

1 1/2 cups of whole wheat flour
3/4 cup old fashioned oats
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
3 TBSP plain greek yogurt
1 tsp vanilla extract
1 stick (1/2 cup) unsalted butter, room temperature & cut into cubes
1 large egg, beaten
3 large, overripe bananas, mashed
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees. Grease & flour 9×5 loaf pan.

2. In a medium mixing bowl, whisk together flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar. Mix in the egg, bananas, yogurt and vanilla extract.

4. Fold the dry ingredients into the wet. Mix until just combined. Add the chocolate chips. Batter will be thick and lumpy.

5. Scrape the mixture into the prepped pan. Bake for 45-60 minutes or until golden brown and  a toothpick inserted into the center comes out clean. (Mine took 1 hour and 15 minutes to bake, but my oven is old & fickle and we have no idea if the temperature is true.)

6. Let the loaf rest for an hour before transferring to a cooling rack.