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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.

Source: Everyday Food, January/February 2006
Total Time Prep Servings

Ingredients

Directions

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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  • MS10087633
    16 DEC, 2017
    I've been making this recipe as my go to Banana Bread since it was first published. Over the years I've made the following changes: 1 use orange zest from one half of a navel orange per loaf (which is a lot, but SO worth it), I typically use 3-4 bananas that I process in a mini-chopper to get most of the lumps out (about 1 1/2 cups) and I actually get different but very tasty results if the bananas are yellow, not overripe. Instead of a super-moist, shallow loaf, it puffs up quite nicely and is a bit lighter and more uniform in texture. I have also used generic or past their prime chocolate chips, since they are being baked, it's a good use for 'leftover chips'. And I usually grease and flour the pan, but that's just personal preference. I'm making several this weekend as holiday gifts.
    Reply
  • pattywdone8616514
    29 MAY, 2017
    This was great!! I made some changes I used 1/2 cup of sugar, 1 tsp vanilla and 1/4 tsp cinnamon and 3/4 cup of walnuts. Delicious!!!!! It does get too brown after 1 hour and you need to cover it with foil to finish baking. Yummy
    Reply

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