July 28, 2010

Chocolate Chip Banana Bread

Description:
The girls got a banana bread recipe once upon a time when they took a summer class at the farm (Martinez Park). It was a wonderfully yummy recipe which we seem to have misplaced since the remodeling. So we found this one online and it seems to be pretty darn close to (if not exactly the same as) the one we lost.

I'm posting it here so we don't lose it again.

Be careful to measure out the sour cream and buttermilk. I speak from experience in saying that too much liquid leads to a squishy center that won't cook up until the outside is too done.

Ingredients:
1/2 cup butter, softened
1 1/2 cups sucanat
2 eggs
3 or 4 very ripe bananas, mashed
1/3 cup sour cream or plain yogurt
1/3 cup buttermilk
2 1/2 cups flour (either hard red or hard white wheat will do)
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 cups chocolate chips

Directions:
Mix the butter and sucanat (or sugar) until well blended. Add the rest of the ingredients (except the chocolate) and mix until combined. Toss the chocolate chips in, mix a bit more, and pour into two greased bread tins. Cook at 350 degrees F (175 degrees C) for about 40 minutes (more or less -- watch for browning edges vs. mushy centers).

I've used the same recipe to make muffins -- 17 regular sized and 12 mini.

5 comments:

  1. Hrmm, this is quite a bit different from my banana bread recipe. But I'm not sure how much the changes are just because it's different and how much is different due to the addition of the chips to the recipe.

    Mine uses flour, butter or shortening, salt, the chemical leaveners, milk (only 2 TB), and none of the aciduous liquids at all.

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  2. Most banana bread I've tried has been pretty dry. I've never really understood what people see in the stuff. But this comes out almost more like a banana/chocolate chip brownie. It's addictively yummy.

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  3. I'll give it a whirl next time I make some. I have one of mine in the freezer for this weekend. Not dry, though. It usually comes out moist with my recipe, though I'd wager that's more the shortening giving it a moist feel.

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