Tuesday, May 12, 2015

Banana Chocolate Chip Loaf


This recipe will make two medium sized moist loaves, one to keep and one to share.


Keep the loaf well wrapped for up to a  few weeks in the refrigerator.

  • 2 1/3 cups mashed banana (about 4 large bananas)
  • 2 eggs
  • 1/2 cup melted butter
  • 1/3 cup buttermilk
  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups  walnuts (chop them if you want fine pieces)
  1. Preheat oven to 350 F.
  2. Chop walnuts and set aside.
  3. Prepare two 8 1/2 X 4 1/2 inch loaf pans by lining with parchment paper.
  4. Mash banana in a large bowl.  Beat in egg and melted butter until well blended.  Stir in buttermilk
  5. Stir together dry ingredients and stir into wet ingredients until evenly moistened.
  6. Stir in chocolate chips and walnuts and divide between the two pans.
  7. Bake for 40 - 45 minutes or until toothpick tests clean. 
  8. Remove from pan to cool on a wire rack.





6 comments:

  1. I just couldn't stop laughing at the "keeps several weeks in the refrigerator".

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    Replies
    1. Not when sticky fingers keep filching a piece!

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  2. I love all things banana. Add chocolate and walnuts and this loaf is a winner! I agree - it wouldn't last that long in my fridge either - lol.

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  3. For I unfortunately have to leave out the nuts - but I'll mix up the missing nuts with some cinnamon chocolate chips

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  4. Definitely, Definitely going to try this recipe. I will also be leaving the nuts out but it still sounds wonderful!

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  5. Thank you, thank you...this was a great hit with my fiance....I love all your classic recipes. Will be buying the book in support.

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