New This Month

Chocolate Chip Banana Bread

This classic quick bread, provided by Raymond Forker of Savannah, Georgia, is a great way to use bananas that are just past their prime. The chocolate chips go well with the banana flavor.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, January/February 2006

Ingredients

  • 1/4 cup vegetable oil, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup mashed bananas (about 3 medium)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup coarsely chopped walnuts

Directions

  1. Preheat oven to 350 degrees. Grease and flour an 8 1/2-by-4 1/2-inch (6-cup) loaf pan. In a large bowl, whisk together flour, sugar, baking soda, zest, and salt. Mix in oil, eggs, and bananas. Stir in chocolate chips and nuts. Pour into pan.

  2. Bake until a toothpick inserted in center comes out clean, 70 to 80 minutes (tent loosely with foil if loaf browns too quickly). Cool loaf 10 minutes in pan; then turn out of pan and cool completely, right side up, on a rack.

Cook's Notes

Instead of semisweet chocolate chips, you could use chips made with toffee or peanut butter, and try other nuts besides walnuts.

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