I came across an old pre-school class recipe handout from my youngest son’s pre-school class (back in the early 90’s, oh my – I’m old). My contribution was this recipe for Chocolate Chip Banana Bread, which, according to my comment was his favorite food besides mac and cheese.  I thought it was time to whip up a loaf and see what I thought 20+ years later!

I’m not sure where I got this recipe originally.  It certainly isn’t an original of mine – although I might have added the chocolate chips and walnuts.  I’m not much of a baker so it most likely came off a bag of flour or something like that since there was no such thing as Pinterest back then! 

This Chocolate Chip Banana Bread recipe makes a delightfully moist, not too dense loaf.  The top crust browned nicely and the middle got cooked evenly.  I really hate it when I make a quick bread and the middle is a bit undercooked and the crust is hard.  I enjoyed way too much of this bread, especially slathered with some butter for breakfast!  Next time I would add more chocolate chips however.  If you’re a chocolate chip lover like me you might want to increase the amount to at least 3/4 cup.

I know there’s plenty of banana bread recipes floating around the net but here’s one more!  This Chocolate Chip Banana Bread doesn’t disappoint.  Hey, it was my 4 year old’s favorite so you know it’s gotta be a keeper!

Chocolate Chip Banana Bread

 

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Ingredients

• 2 C. flour
• ½ tsp. baking soda
• 1½ tsp. baking powder
• ½ C. butter, softened
• 1 C. sugar
• 2 lg. eggs
• 1½ Tbls. milk
• 1½ C. mashed, ripe bananas (about 3-4 bananas)
• ½ C. chopped walnuts
• ½ C. chocolate chips (more if you like)

Instructions

1. Preheat oven to 350° Grease a 9x5x2 loaf pan and set aside.
2. In large bowl, cream together butter and sugar. Add eggs one at a time until creamy.
3. In separate bowl stir together the dry ingredients.
4. Alternate adding mashed bananas and dry ingredients to the creamed mixture. Be careful not to over mix!
5. Stir in nuts and chocolate chips.
6. Pour batter into prepared loaf pan and back 50-60 minutes, until toothpick inserted in center comes out clean, not wet. Remove to rack and cool.

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