My life was revolutionized when my Canadian friend first taught me about putting chocolate chips in banana bread! It takes the regular banana bread from being boring and not so popular to being an immediate fan favorite! This particular recipe has been a hit at church potlucks, mom group brunches, and even with my picky 3 year old. It is a great way to use up bananas that have gone soft or brown. I also tend to freeze them if they get this way but I'm not quite ready to use them. Then i simply put them in some hot water, skin on for a bit to defrost them. Once soft again I cut off the tops and easily squeeze out the banana into my batter. (Also an easy way to do smoothies). Make sure to grease your pan well so that you don't lose any of that banana bread goodness! With our pan and oven it took about 70 minutes to bake. I sometimes cover it with foil if I think the top is getting too brown. Check it with a knife to make sure it isn't gooey on the inside. We like this for breakfast or brunch...toasted with butter, but with the chocolate chips it could even pass as dessert. Enjoy it with coffee or just a cup of cold milk! Ingredients: 3/4 cup sugar 1/2 cup margarine 2 eggs 2 soft bananas 1/3 cup milk 1 teaspoon vanilla extract 1 teaspoon baking soda 2 cups flour 3/4 cup chocolate chips Cream sugar and margarine. Add eggs, extract, milk, baking soda, bananas, flour, and chocolate chips. Mix well. Oil bread pan then pour in mixture. Bake at 350 °F for one hour. Cool 5 minutes. Slice and serve with your favorite coffee.
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Saj and LisaTeacher/Videographer and Stay-At-Home-Mom who enjoy making simple recipes and sharing them with others :) Archives
May 2019
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