Saturday, October 29, 2011

Chocolate Chip Banana Bread

This is my famous Banana Bread recipe with Chocolate Chips added in for a little extra sweet taste. It's considered a quick break because no yeast is involved, so it's fairly easy to fast to make. It's always a crowd pleaser, and during college I was often asked to bring loaves back after we'd been on fall or winter break. Everyone likes it!

Heat oven to 350˙. In a large bowl combine 1 cup of flour (keep an extra 3/4 cup to the side for later), 2/3 cup of sugar, 2 t baking powder, 1/2 t baking soda, 1/4 t salt. Mix together thoroughly. Add 2-3 mashed bananas, 1/3 c shortening/margarine/butter, 2 T milk. Mix thoroughly for about 1-2 minutes (hand or stand mixer) or until completely combined by hand. Add 2 beaten eggs and 3/4 c flour (set aside earlier). Add 1/2-1 c chocolate chips and/or 1/4 c chopped nuts if you so choose. Grease and flour a bread pan and add mixture. Bake 50-60 minutes or until a toothpick inserted comes out clean. Careful not to over cook or else the bread will be tough. I advise checking on it after 50 minutes and if it needs more time add it in increments of 5 or 10 depending on how much batter was on the toothpick. When the banana bread is done, allow to cool on a cooling rack for about 5-10 minutes, then remove it from the pan and allow to finish cooling on the rack.

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