Recipe of Chocolate Chip Banana Bread Muffins Martha Stewart

Chocolate Chip Banana Bread Ii

You know the ones that your kids won't eat because they have freshly baked banana bread will keep well for about 1 week in the refrigerator.

Recipe Summary Chocolate Chip Banana Bread Ii

This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired.

Ingredients | Chocolate Chip Banana Bread Muffins Martha Stewart

1 cup shortening

2 cups white sugar

2 eggs

2 tablespoons mayonnaise

6 very ripe bananas, mashed

3 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

½ cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.

Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Info | Chocolate Chip Banana Bread Muffins Martha Stewart

prep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 20 Yield: 2 - 9x5 inch loaf

TAG : Chocolate Chip Banana Bread Ii

Bread, Quick Bread Recipes, Fruit Bread Recipes, Banana Bread, Chocolate Banana Bread Recipes,