Moist banana chocolate chip bread
I was searching for something for making my parents something typical "American" to eat, but had to find a recipe without brown sugar or baking soda, and no cinnamon. Here's what I found, and it never lasts til the end of the next day!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 pinch salt
- 100 grams sugar
- 2 tablespoons baking powder
- 250 grams flour sifted
- 100 grams butter soft or at room temp
- 3 bananas very ripe and mashed
- 150 grams chocolate chips milk or semisweet
- shortening or margerine to grease loaf pan
- Carbohydrate 234.265805 g
- Cholesterol 408.0625 mg
- Fat 150.670405 g
- Fiber 3.12064999068528 g
- Protein 6.801875 g
- Saturated Fat 94.7985 g
- Serving Size 1 1 Serving (469g)
- Sodium 1306.6105 mg
- Sugar 231.145155009315 g
- Trans Fat 10.5813975 g
- Calories 2252 calories
1. Preheat oven to 190 C/375 F. 2. Combine butter, sugar and egg in a bowl until small bubbles appear/foamy. 3. In separate bowl sift flour, baking powder and salt. 4. Slowly stir dry ingredients into wet ingredient bowl. 5. Mash bananas with fork on plate and lift under dough, then adding chocolate chips. 6. Grease 9x5 loaf pan (I use the newer silicone one) and spread dough mix evenly. 7. Bake on middle rack for 50 min or until toothpick comes out clean. 8. When done, let cool for 10 min before taking out of pan. 9. Serve warm with ice or whipped cream, or enjoy cooled later.
