(12 ounce) bag semi-sweet chocolate chips (340 gms) (optional)
Serving Size: 1 (91) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 65 g29 %
Total Fat 7.3 g11 %
Saturated Fat 4.3 g21 %
Cholesterol 45.3 mg
Sodium 295.7 mg
Dietary Fiber 0.9 g3 %
Sugars 19.1 g76 %
Protein 3.5 g
Move your oven rack so that the top of the loaf will be in the center of the oven. Heat the oven to 350ºF. Grease three loaf pans with with shortening. Line with parchement if desired.
Cream sugar and butter in a large bowl unitl light and fluffy.
Stir in eggs until blended.
Add bananas, milk, and vanilla. Beat until smooth.
Mix remaining dry ingredients in ziplock bag and gently combine with banana mix. Stir in nuts and/or chocolate.
Divide into 3 pans (about 1000 gms per pan). Bake for 1 ¼ hours (until toothpick inserted into the center comes out clean).
Cool 5 minutes on wire rack still in pan. Then remove from pan and place top side up. Cool completely before slicing. Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.