Recipe by Sidewinder314
A recipe (originally by Ann Tremont) my mother put in a cookbook that I have modified quite a bit. Every time I bring this to work, everyone wants a piece (and there's not enough to go around).
Top Review by MTpockets
I made this last night and it is very good banana bread! This makes a large loaf that bakes up high to a rich golden brown. Perfect!! It took mine about 65-70 minutes. I let it cool for about 1/2 hour before slicing into it and it was so good still warm and fresh from the oven. I refrigerated it overnight and had another piece of it today and it's just as good the next day. I think 1/2 cup of sugar is plenty. I may even cut it down slighty next time because between the choc. chips and the banana it's plenty sweet for my tastes. Delicious! I will definately make this one again. Thank's for sharing!!
- 473.18 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 118.29 ml sugar
- 158.51 ml diced walnuts
- 158.51 ml mini chocolate chip
- 4.92 ml vanilla extract
- 3 large ripened bananas
- 118.29 ml butter
- 2 whole eggs
Directions See How It's Made
- Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
- In another bowl, mash bananas and add to the main mixing bowl.
- Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
- Add two whole eggs to main mixing bowl.
- Mix all ingredients together by hand until it has a batter-like consistency.
- Pour into greased loaf pan.
- Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
- Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
- When finished baking, it is best to let it set overnight before serving.
- An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.