Sunday, January 18, 2015

Chocolate Chip Banana Nut Bread

Another year, another banana bread recipe.
If you've been following this blog for awhile, you probably realize that this is the third banana bread recipe I've posted. Oopsie! I can't help it; when I find a really good one I get the urge to share it with other bakers :).
 
You don't even have to be a "baker" to make this recipe; it's really simple and oh-so-good. Zach isn't a banana bread fan at all and he even loves this stuff. It freezes well too, so you can always double the recipe and save a loaf for later!
 

My favorite recipes are the ones I always have all the ingredients on hand for. This is one of those recipes; you have a few extra ripe bananas going to waste and chances are you already have everything in your kitchen to whip up this bread.
 
It's moist, chocolatey, and delicious, with just the right amount of crunch from the pecans. The perfect breakfast, dessert, or snack in between.
 
Ingredients:
3/4 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1 cup mashed ripe bananas (2 medium)
1/3 cup milk
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup chopped nuts (I use pecans)
1 cup semi-sweet chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
 
Directions:
1. Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, beat sugar and butter with spoon until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla until well blended.
2. In small bowl, mix flour, nuts, chocolate chips, baking soda and salt. Add to banana mixture all at once; stir just until dry ingredients are moistened. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 1 hour. Wrap tightly and store in refrigerator.
 
recipe tweaked from here

Hope you had a wonderful weekend!


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