Monday, April 7, 2014

Banana Chocolate Chip Bread

My middle gingersnap and I made this simple, yet moist and delicious bread to give as gifts to teachers before the Easter holiday.  I doubled the recipe below, which originally says will yield one loaf, but divided the doubled batch between four disposable loaf pans and it worked well.  We gave three loaves away, but I felt better about the gifts after I tasted the one loaf we kept at home.  Though if you're looking for a really special banana bread recipe, I'd point you to this one.    

A couple changes made from here:

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 ripe bananas, mashed
1 Tbsp milk
1 tsp cinnamon
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.  Grease one 9x5-inch loaf pan, or use two loaf pans to get two smaller but still substantial loafs.

Mix flour, baking powder, baking soda, and salt in a bowl.  Stir bananas, milk and cinnamon in another bowl.  Beat butter and sugar in a third bowl until light and fluffy.  Add eggs to butter mixture, one at a time, beating well after each addition.  Stir bananas mixture into butter mixture.  Stir in dry mixture until blended.  Fold in chocolate chips until just combined.  Pour batter into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes for one loaf or 50 for two.  Cool in the pan for 10 minutes before removing to cool completely on a wire rack before serving.

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