This recipe is definitely a beloved family favorite.
Both my daughter-in-loves make often this for their families.
A revised version of this recipe made it into my cookbook. It has added peanut butter and peanuts.
It's something I've made for many years after writing the recipe into a 'make your own' cookbook. The page is very stained and torn out of the book. The corner of the page has been taped back together...
Yet it's very treasured just the same.
Like family should be...loved and accepted as we are.
This is what the dough looks like before baking.
And this is the beautiful bread after baking - MMM!
BANANA CHOCOLATE CHIP BREAD
2-1/2 c. flour
1 tsp. baking soda
3/4 tsp. salt
1-1/4 c. sugar (I use half Splenda) - it bakes faster
1/2 c. oil (I use half applesauce)
3 eggs (I use 2 whole eggs and 2 egg whites)
1-1/2 c. mashed ripe bananas (about 3 large)
3 Tb. sour milk
1 c. semisweet chocolate chips
Preheat oven to 325. Generously grease 4 - 6"X3"X2" foil loaf pans. (Or use 2 medium & 1 small) In medium bowl, stir flour, baking soda and salt; set aside. In large mixer bowl, at medium speed, beat sugar, oil & eggs; add bananas, then milk; beat in flour mixture at low speed just until blended. Stir in chocolate chips. If using medium pans, begin checking after 35 minutes. I don't really have baking time written down, so just keep checking - with a toothpick stuck in the middle - to see if they're done.
Cool 10 minutes before removing from pan to rack to cool. Store overnight before serving.
These loaves freeze nicely.
Or bake them as muffins - about 15 - 20 minutes...YUM!
Hints: To make your own sour milk, add about 2-1/2 TB. milk to a bowl, stir in 1/2 tsp. vinegar; let stand about 5 minutes. (I use 1% milk).
I freeze my bananas whole, in the peel. Just thaw and they pop right out of the peel. This adds a lot of moisture to anything being baked.
Linked to Miz Helen's Country Cottage