Thursday, February 12, 2009

Banana Bread

I’ve found myself with ripe bananas twice in the last week and the energy to make fabulous banana bread each time. We are busy trying to pace ourselves…we would like to have some to enjoy tomorrow! I thought you all might like to enjoy it as well.

P.S. You don’t have to add the chocolate chips or pecans if you don’t want to.

Banana Bread
½ Cup butter, softened
1 Cup Sugar
1 Egg
1 Cup Mashed Ripe Bananas (about 2 large)
3 Tablespoons Milk
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Cup (6 oz) Semisweet Chocolate Chips
½ Cup Chopped Pecans
Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Beat in egg. In a small bowl, combine bananas and milk. Combine flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.
Pour into a greased loaf pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for at least 10-15 minutes before removing from pan.

1 comment:

camille said...

is this the recipe you always make?? that i may have had before in NYC?? I have bananas in the freezer saved especially for bread and think I may make some this weekend!