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

Chocolate Chip Banana Bread Recipe

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

Contributor:  
Contributor:  
Nancy Snyder
Added: Wednesday, February 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C mazola oil
1 C sugar
2 eggs
2-3 ripe bananas
3 T milk
1/2 t vanilla

1 C white flour
1 C wheat flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 t cinnamon

1/2 bag of mini chocolate chips (6oz)

Directions:
Directions:
Preheat oven to 350.

Combine dry ingrdients in a medium bowl. Blend with whisk. Set
aside. In a blender, add oil, sugar, eggs, vanilla, milk and
bananas. Blend until smooth.

Pour wet ingredients to the dry ingredients and stir until well
mixed. Add mini chocolate chips. Pour into three mini loaf pans
that have been butter and floured, or sprayed with a baking
spray that has both. Bake about 45 minutes or until a toothpick
comes out clean.

Number Of Servings:
Number Of Servings:
3 mini-loaves
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Using a blender speeds this recipe up. The whole wheat flour
really helps make this taste like a bread and not a cake. I've
found the mini chocolate chips don't all migrate to the bottom
like regular chips.
and make the loaves easier to cut.

 

 

 

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