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Wednesday, July 9, 2014

Banana Bread with Optional Chocolate Chips

Apparently chocolate is my only comfort food. This time I added chocolate to banana bread, because I  had bunches of bananas going bad on my counter. Dark chocolate chips are my favorite, of course, but use whatever you like. And the chocolate really is optional; this banana bread with walnuts is lovely on its own.


Banana Bread with Optional Chocolate Chips

Adapted from Grandma Betty's recipe, originally via a neighbor in Price, Utah
Yields: one 8X4 loaf 

1 c sugar
1/2 c butter, softened
3 bananas (or 1 1/2 cups mashed)
2 eggs
2 c flour (I use 1 c whole wheat flour)
1 teas baking soda
1 teas vanilla
1/2 c chopped walnuts
1 pinch salt
1/2 c-2/3 c chocolate chips, depending on how chocolate-y you want it, and completely optional

Preheat oven to 350F. Cream sugar and butter; then add bananas, eggs, and vanilla and blend well. Add dry ingredients and mix. Fold in nuts and chocolate chips, if using. Bake in greased, floured loaf pan for one hour or until toothpick inserted in center comes out clean. Cool in loaf pan for ten minutes, then remove the bread and set it on a rack to cool completely.

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