Friday, August 29, 2008

Banana Chocolate Chip Bread

One of the recipes I make most often is for my favorite banana bread (recipe follows). I purposely buy two extra bananas whenever I'm at the grocery store so that I can make this bread as soon as they become very ripe. You can also freeze your ripe bananas and pull them out of the freezer whenever you're ready to bake. This bread is deliciously moist and flavorful, and pairs wonderfully well with morning coffee. Enjoy!

Banana Chocolate Chip Bread
1 ¾ cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1/3 cup unsalted butter, at room temperature
½ cup granulated sugar
2 large eggs, at room temperature
1 cup mashed ripe bananas (2 large bananas will do)
2 tbsp. milk
1 tsp. vanilla
2/3 cup miniature semisweet chocolate chips

Preheat the oven to 350 degrees, spray cooking oil (you can use butter) to coat the bottom of a 9x5x3 inch bread pan, then lightly dust the pan with flour and tap out excess.

Next, in a large bowl, stir together the flour, baking powder, baking soda and salt. In another bowl, cream together the butter and sugar until well blended. One at a time, add eggs, beating well with a fork after each addition. Stir in bananas, milk and vanilla until combined. Stir in flour mixture just until blended. Stir in the chocolate chips. Scrape batter into a prepared pan and spread evenly.

Bake for 45 to 55 minutes or until you test with a knife in the center of the bread and it comes out clean. Remove the pan to a wire rack, cool 10 minutes before removing bread from the pan, then finish cooling on the rack.

No comments: