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
Ingredients:
- 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
Directions:
- 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.
Northern News 