By Emily Wyckoff for Rachael Ray
This is a classic banana bread – moist and full of chocolate chips! This recipe is one of my family’s favorites that I make on a sometimes weekly basis. I am the only regular banana eater in the house (besides my dog – he can hear me peeling a banana from the opposite end of the house and comes running) but keep buying them every week because my kids request the banana bread. A great way to use your overripe bananas, this loaf makes a great hostess gift plus it freezes well tightly wrapped in foil the freezer for up to 3 months.
Yield: 1 loaf
- 1/4 cup vegetable oil
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3 bananas, mashed (1 cup mashed banana)
- 1 cup chocolate chips
- Pre-heat the oven to 350°F .
- Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand).
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.
National Chocolate Chip Day celebrates and enjoys sweet, tasty chocolate chips. Chocolate chips are a great invention, and certainly deserve a little recognition. After all, where would chocolate chip cookies, cakes and muffins be without the chocolate chip!?
Chocolate chips are popular in cooking and baking, for a wide variety of breads, cakes, and cookies. There is an almost endless number of recipes. They are also used in decorating. Have you ever had chocolate chip pancakes? How about chocolate chips in trail mix? If you’ve never had these, then you’re leading a sheltered life.
Rare is the leftover chocolate chip. If you don’t use the whole bag, you and/or your kids will likely eat them as a snack before they make it to the storage container.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe
Ruth Graves Wakefield of Massachusetts, invented the chocolate chip cookie in 1938. This is the original recipe she made. The name of the cookie was altered a bit over the years, and is now formally called “Nestle’s Toll House Chocolate Chip Cookie”. Other than the name, the recipe is the same as it was in 1938, when Ruth first made it.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup(2 sticks) butter, softened
- 3/4 cups granulated sugar
- 3/4 cups packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Note: If you substitute margarine for butter, you are not re-creating the original recipe.
- Pre-heat oven to 375 °.
- In a bowl, combine flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat together butter, granulated sugar, brown sugar and vanilla extract until creamy.
- Add eggs one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in oven for 9 to 11 minutes, or until a golden brown.
- Remove from oven and cool on the baking sheet for 2 minutes.
- Remove cookies from baking sheet, and place on wire racks until completely cooled.