I really love muffins! I eat a lot of muffins; muffins of all kinds.
My Mom found this recipe in a Hershey’s Chocolate Cookbook. The page is well worn, tattered and stained with food specks. It is a family favorite.
Chocolate Chip Banana Bread
2 C unsifted flour (I use 1 C King Arthur White Whole Wheat Flour and 1 C King Arthur Whole Wheat Flour.)
1 C sugar
1 tsp baking powder
1 tsp salt
½ tsp baking soda
1 C mashed ripe bananas (about 3 small bananas)
½ C shortening (I use applesauce)
1 C Mini Semi-Sweet Chocolate Chips
½ C chopped walnuts
(J likes chocolate better than nuts, so sometimes I will use 2 C mini chips and leave out the nuts)
Pre-heat oven to 350 degrees and grease bottom of loaf pan OR Muffin Pan; set aside.
Combine dry ingredients.
Combine wet ingredients. I like to use my food processor.
Combine dry and wet ingredients.
Stir or fold in chips and nuts.
Pour into prepared baking pan(s) and bake until golden brown on top and toothpick tester comes out clean.
9 X 5 X 3 inch loaf pan – 60-70 minutes
2 ½ X 4 ½ inch loaf pan – about 30 min.
Muffin pan – 21-24 min.
Cool 10 minutes; remove from pan.
Cool completely on wire rack.
I hope you enjoy this recipe as much as my family does!
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