Banana Chocolate Chip Loaf
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Banana Chocolate Chip Loaf
This recipe makes 16 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 208 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 43 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 7 |
| vit C | 5 |
| folate | 11 |
The affordability and availability of bananas usually ensure a few brown speckled ones waiting in the fruit bowl to be mashed and baked into a loaf.
Ingredients
-
2 cups (500 mL) all-purpose_flour
1/4 cup (50 mL) granulated_sugar
2 tsp (10 mL) baking_powder
1 tsp (5 mL) baking_soda
Pinch salt
1 cup (250 mL) chocolate chips
2 cups (500 mL) mashed ripe bananas
1/2 cup (125 mL) butter, melted
1/4 cup (50 mL) milk
2 eggs
Preparation
In large bowl, whisk flour, sugar, baking powder, baking soda and salt ; add chocolate chips. In separate bowl, whisk together bananas, butter, milk and eggs; pour over flour mixture and stir just until blended. Spread in greased 9- x 5-inch (2 L) loaf pan.
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely. (Make-ahead: Wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Source : Canadian Living Magazine, May 2002
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