Chocolate Chip Banana Bread
This recipe is one of my husband’s favorite recipes, which means he basically will only eat this one. So it’s the only one I really make. Note that you can omit the chocolate chips if you don’t want them in your bread, and you can add 1/2 c. walnuts in place of the chocolate chips if you feel so inclined.
First you want to start with really ripe bananas. This is obviously crucial if you’d like to make banana bread. You can also ‘roast’ them, it will make them brown and sweet and ready to put into any baked good.
Really, there’s no wrong way to make this banana bread, it’s pretty simple. I like to add a little as I go, sort of in the way that I make cookies.
I start usually with shortening and sugar, then add the banana, eggs, and vanilla.
I add the spices and then the flour.
When it’s finished, I add the chocolate chips.
After they’re mixed, you can divvy them between 1-2 loaf pans, or in my case 3 😉
Banana Bread Recipe:
- 1 1/2 c. sugar
- 2 eggs
- 5 Tbs sour milk (I will sub just about any kind of milk if I don’t have this)
- 1 tsp baking powder
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/2 c shortening
- 1 c mashed bananas (2-3 bananas)
- 1 tsp baking soda
- 2 c. flour
- 1/8 tsp salt
- 1 c. chocolate chips or 1/2 c walnuts (optional)
- Mix all ingredients. Pour into greased and floured loaf pans.
- Bake at 325* for 45 minutes or until done.
Please note that usually this takes at least 60 minutes to bake. If the loaf seems a but giggly or transparent in the center, put it in for longer. If it starts to get too dark, cover it with foil. These three loaves that I made took probably closer to 1 hour and 15 minutes to be finished. Use your best judgement–if they sink i the center when cool, they will be doughy in the center.