Ready in 1 hour 30 minutes
Almost better for dessert. Can be made in smaller loaves. Reduce baking time to 40 minutes
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.
susandifrancesco5 1y ago
actaylor23 2y agoI've made these every month since Thanksgiving!
bastonrach 2y agoLovely like a hug banana muffin in bread shape. I found the outside very crumbled easy can someone tell me what i did wrong will try again and make it a bit different next time
lisazazzarino 2y ago
brettnleosmom 2y agoFantastic recipe! I used mini chocolate chips, and the bread turned our great!
actaylor23 2y agoTwo words...so good!
chefchris21 3y ago
rojkowski 3y ago
sarahecoffin 3y ago
Estrellita76 3y agoit's just delicious! Love it! I used almonds instead of pecans.