Directions: |
Directions:Pre-heat oven to 325º for dark or non stick pan and 300º for glass.
Blend bananas and Kahlua, then set aside.
Combine dry ingredients and set aside: baking soda, baking powder, salt, and flour.
Mix butter and sugar until there are no lumps.
Mix eggs into the sugar /butter mix and blend well.
Once the eggs are thoroughly mixed into the sugar and butter pour in the entire banana and Kahlua blend.
Mix well for about 2 minutes.
1/3 at a time, slowly add the dry ingredients into the batter.
Once the powder is no longer seen and the batter is lump free, use a wooden spoon to stir in the chocolate chips.
Place in baking pan and cook for:
Non stick/ dark pan: 1 hour 25 minutes
glass pan: start with 1 hour 25 minutes then check every 8 minutes after. The time varies with glass pans. |
Personal
Notes: |
Personal
Notes: Nestle is the only brand that I have found who makes mini chocolate chips.
*You can also use Crunch Bars as a filling. it takes 2 King size Crunch bars. Cut them width length to fit your baking dish and pour 3/4 of the batter in the dish before placing the crunch bar, then pour your remaining batter on top of the chocolate and bake as directed.
If you use a glass baking dish be patient. It may take you a few try's with the recipe to pin point how long to cook the bread for. If it comes out undercooked you will be able to tell instantly. The top 2/3 of the bread will be light and fluffy, the bottom 1/3 will be dense moist and chewy. When you take the bread out to check for doneness *do not use a toothpick* use a butter knife. The reason is to check the bottom of the loaf.
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