Wednesday, April 28, 2010

Chocolate Chip Banana Bread

I like bananas. I don't like banana flavored things, and I usually don't like warm banana things. Ew. Having said that, I do like banana bread. And what a good way to use up over ripened bananas than some tasty bread? I started using a recipe out of an older Better Homes & Gardens cookbook, and changed it up a bit to suite the tastes of my husband and I.
Always read a recipe all the way through BEFORE starting anything. This recipe has helped me learn that.
The first step is to mix together 1 cup of flour (which happens to only be part of what the ingredients list calls for), sugar, baking powder, baking soda and salt.
Next you add in some mashed banana. The recipe originally asks for 1 cup. I find one average sized banana to be too little, so I usually use two- regardless of how much it really is. I have found that 2 average sized bananas is pretty perfect. I know, I'm a rebel. And, I know, you are supposed to measure everything with baking. Well. Oh well. :)
Along with the banana, add some butter or shortening (I have been known to usually use shortening because I don't have any butter softened when I decide to make banana bread), and milk. Mix this until till blended, then on medium speed in a mixer for 2 minutes. (I love my KitchenAid. A lot.) After this, add in the remaining flour and the eggs. Beat until blended. Then, add in 1/4 to 1/2c of chocolate chips. Mini would be adorable, but regular is usually what I have on hand.

Mmmmm... :)
Grease 3 mini loaf pans or one 8x4x2in loaf pan. Distribute the batter evenly and bake at 350 degrees for 35-40 minutes (mini loaf) or 55-60 minutes (big loaf).

Test with a toothpick. If said toothpick comes out clean, then your bread is done. Cool for a few minutes in pans, then remove bread from pans and cool some more on a cooling rack.

Chocolate Chip Banana Bread

1 3/4 c. all purpose flour, divided
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
2 average sized bananas, very ripe, mashed
1/3 c. shortening or softened butter
2 tbl. milk
2 eggs
1/4-1/2 c. chocolate chips

Preheat your oven to 350 degrees.
In a large mixer bowl, combine 1 cup of flour, the sugar, baking powder, baking soda and salt. Mix together.
Add the mashed banana, shortening or butter and the milk. Mix on low speed just until blended, then on medium speed for 2 minutes.
Add the eggs and the remaining 3/4 c. of flour. Mix until blended. Add the chocolate chips and mix until blended.
Distribute between 3 greased mini loaf pans or one 8x4x2 greased loaf pan. Bake for 35-40 minutes for mini loaves, or 55-60 minutes for large loaf; or until a toothpick inserted in the middle comes out clean.
Cool in pan(s) for 5-10 minutes, then remove to cool completely on a wire rack.

This recipe has been linked up at Make Ahead Meals For Busy Moms!!


  1. I'll bet the addition of chocolate chips is a good one.

  2. It definitely is. Chocolate and banana go great together!