"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chunky Banana Bread Recipe

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This recipe for Chunky Banana Bread, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Davis
Added: Tuesday, October 21, 2008


1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1 tsp. pure vanilla extract
3 cups ripe bananas, diced {about 4 bananas}
1/3 cup buttermilk, at room temperature
1/2 cup {1 stick} unsalted butter, softened
1 cup sugar
2 tbsp. vegetable oil
1 large egg, at room temperature
1/4 cup milk chocolate chips
1/4 butterscotch chips
1/2 cup pecans

Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.

Whisk the flour, baking soda, baking powder & cinnamon in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.

Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.

While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. {Scrape the sides of the bowl between additions, if needed}. Fold in the remaining bananas. Add chocolate chips, butterscotch chips & pecans. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.




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