Banana - Chocolate Chip Bread
Banana and chocolate are a great combination. Best when warm and the chocolate is slightly melted. Based on a recipe from Betty Crocker's Cookbook, 1983, Golden Press, NY.
- 1 1/4 cup pureed very ripe bananas 2 -3 medium
- 1/3 cup milk
- 3 tablespoons canola oil
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 cup whole wheat flour
- 1 1/2 cups unbleached flour
- 1 cup semi-sweet chocolate chips
- Adjust oven rack to middle position and preheat to 325 degrees F. Grease only the bottom of a 9 x 5 x 3 inch loaf pan.
- In a large mixing bowl or the bowl of the food processor, if used to puree the bananas, add the pureed bananas, milk, oil egg, sugars, and salt; mix well. Add the baking powder and mix well. Add the flours in about three parts, mixing briefly after each addition and only enough to incorporate. Stir in the chocolate chips.
- Turn batter into the prepared loaf pan, even out with a rubber spatula. Bake 1 hour and 15 to 20 minutes, until a wooden pick or narrow knife inserted in the center comes out clean. Allow to cool 5 minutes then remove from pan and cool completely on a rack before slicing. Leftovers can be stored by wrapping well and keeping in the refrigerator or freezer.
Chopped pecans or walnuts can be substituted for the chocolate chips. Best served slightly warm. A great way to make use of bananas that are past their prime.