[CnD] Banana Chocolate Chip Loaf

Sharon Howerton shrnhow at gmail.com
Tue Jan 30 07:50:58 EST 2018

Marilyn, in this recipe, are you sure it calls for 1 tbsp of baking soda and one tbsp. of salt? A teaspoon seems much more accurate. If this has already been answered, my apologies.

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Friday, January 26, 2018 8:21 PM
To: cookinginthedark at acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Banana Chocolate Chip Loaf

Banana Chocolate Chip Loaf




Serving Size  : 1     


  1         cup  sugar


  1/2      cup  butter, softened


  2         eggs


  1         cup  mashed ripe bananas


  1/2      cup  milk


  1         tablespoon  pure vanilla extract


  2         cups  all-purpose flour


  1         tablespoon  baking soda


  1         tablespoon  salt


  1         cup  semisweet chocolate chips


  1/2      cup  nuts (optional)




Heat oven to 350 degrees. Grease a 9" x 5" x 3" loaf pan. Cream the sugar and butter with an electric mixer until light.  Add the eggs and mix well.

On low speed, mix in the bananas, milk, and vanilla. Stop the mixer and add the flour, baking soda and salt. Mix until just combined, then stir in the mini chocolate chips and nuts. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing.  ** NOTE:  Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking.








Per Serving (excluding unknown items): 2712 Calories; 67g Fat (21.4% calories from fat); 49g Protein; 504g Carbohydrate; 17g Dietary Fiber; 441mg Cholesterol; 


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