Banana Chocolate Chip Bread
Almost better for dessert. Can be made in smaller loaves. Reduce baking time to 40 minutes"I made this recipe tonight and it turned out perfect... In fact, I think it's the first time I've ever made a perfect banana bread:) its not heavy, it never fell, its a beautiful golden color... Like I said, perfect!! Now, to be fair, I made some changes like some others who sent in reviews, but nothing spectacular... I omitted the chocolate chips because I made it for my hubby to take to work and the guys at the firehouse don't really like too many additions (ie if it's banana bread, it should be banana bread, lol) and I added 1/8 c ground flax just for a little added nutrition:) " - Kofletch
Yield: 0 Ready in 1 hours, 30 minutes
954 people trying soon
Banana Chocolate Chip Bread Preparation
Preheat oven to 350. Cream sugar, egg, butter together in large mixer bowl. Beat until fluffy. Set aside.
Combine bananas and milk in small bowl and set aside.
Sift flour, baking powder and baking soda in small bowl. Stir by hand into reserved creamed mixture alternately with reserved banana mixture until flour is just moistened.
Stir in chocolate chips and pecans. Grease 1 (9x5x3 inch) loaf pan. Turn batter into pan. Bake at 350 for 1 hour, or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.
Per Serving (excluding unknown items): 4022 Calories; 203g Fat (43.5% calories from fat); 47g Protein; 546g Carbohydrate; 25g Dietary Fiber; 442mg Cholesterol; 2164mg Sodium. Exchanges: 13 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 39 1/2 Fat; 23 Other Carbohydrates.
Freezes well. Smaller loafs cook about 40 minutes.
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