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.
Prep Time20 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Breads
Keyword: Freezes Well
Author: Catherine Christiano
Ingredients
1 1/4cuppureed very ripe bananas2 -3 medium
1/3cupmilk
3tablespoonscanola oil
1egg
1/2cupgranulated sugar
1/2cupdark brown sugar
1teaspoonsalt
3 1/2teaspoonsbaking powder
1 cupwhole wheat flour
1 1/2cupsunbleached flour
1cupsemi-sweet chocolate chips
Instructions
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.
Notes
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.