Simple Banana Chocolate Chip Bread

"No fuss baking that is really yummy spread with cream cheese. The recipe is adapted from "The Kitchen Survival Guide" by Lora Brody"
 
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photo by mskbax photo by mskbax
photo by mskbax
photo by ladypit photo by ladypit
photo by MsSally photo by MsSally
photo by MsSally photo by MsSally
photo by karen photo by karen
Ready In:
1hr 20mins
Ingredients:
7
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 350F with the rack in the center position. Butter and flour a 6-cup loaf pan.
  • Mash bananas in a large bowl.
  • Add eggs and mix well.
  • Sift the flour, sugar, salt, and baking soda into the bowl and mix well.
  • Stir in chocolate.
  • Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  • Turn out the loaf onto a wire rack to cool.

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Reviews

  1. Did not like this recipe. It doesn't call for any type of oil so the end product is dry and chewy. I'd say add 1/4 cup veggie oil or melted butter to fluff it up.
     
  2. Yum! One of my favorite combinations - bananas and chocolate! Definitely a keeper! Thanks for sharing! Made for ZWT4
     
  3. Very easy and tasty banana bread. I used egg whites instead of real eggs. I only used 1/2 c of chocolate chips. The bread was perfect, nice texture and crumb, not overly sweet. Wonderful toasted with a little butter. Thanks for posting...
     
  4. Very good! I made muffins out of these and got about 8. They were so quick and easy to make, and I loved the simple ingredients list. A great alternative to banana bread! Thanks! Made for Potluck game.
     
  5. I made this into muffins instead of a loaf. Plus, I only had 2 bananas, so I added a 1/2 cup of applesauce. I baked them in a greased muffin tin for 25 minutes, and they were done perfectly.
     
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Tweaks

  1. This is great! I love that, other then the eggs and chocolate chips, there is no added fat. I actually used 4 egg whites in place of the 2 eggs and thus lowered the fat content even more (though it altered the texture a tad. For us, who are used to it, it was almost not noticeable. This might not be the recipe to use egg whites instead of whole eggs in if you are not used to very low fat/fat free baked goods.). I also used 1/4 cup sugar and 1/2 cup splenda. Lovely and easy to make. The only thing I'd add is to check this bread about 10 minutes before the recommended time. Mine got a little browner then I usually like though it did not alter the taste at all. Thanks for such a great one!
     

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