My mom found the base for this recipe in a calendar. This was for Mother's Day. I've made a few tweaks, and this bread quickly became a go-to when I had leftover bananas. My mom loves nuts, but my sister isn't a fan. I go back and forth on whether or not this is better with nuts or without. If I do use nuts, I usually use whatever I have at home. Walnuts and pecans are my favorites to use in this bread. When I bake bread, I line my bread pans with parchment paper, with flaps hanging over the handles of the bread pan. This makes it very easy to remove bread when it is finished and prevents the bread from sticking to the pan.
Ingredients:
2 medium bananas, mashed
1 cup sugar
1/2 cup butter (1 stick), at room temperature
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips
1/2 cup chopped nuts (optional)
Preparation:
1. Mash bananas in medium mixing bowl.
2. Add in sugar, eggs, vanilla, and butter. Mix very well.
3. Stir in flour, baking powder, and baking soda.
4. Mix in chocolate chips and nuts.
5. Pour into well greased loaf pan.
6. Bake at 350 degrees for 60-70 minutes.
Ingredients:
2 medium bananas, mashed
1 cup sugar
1/2 cup butter (1 stick), at room temperature
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips
1/2 cup chopped nuts (optional)
Preparation:
1. Mash bananas in medium mixing bowl.
2. Add in sugar, eggs, vanilla, and butter. Mix very well.
3. Stir in flour, baking powder, and baking soda.
4. Mix in chocolate chips and nuts.
5. Pour into well greased loaf pan.
6. Bake at 350 degrees for 60-70 minutes.