Banana Chocolate Chip Bread

I was reading a blog yesterday that said "food tastes better when it has a story." I tend to agree. Almost every recipe I try comes with a story. This recipe came to me from the newspaper. In my little corner of Maryland, we read the Baltimore Sun newspaper. Don't get me started on critiquing that paper. In any event, every Wednesday they run recipes in the paper. Years ago, shortly after I got married I had the bright idea to start my own cookbook with recipes from various magazines and newspapers. Most of those recipes still sit in a photo album in my china cabinet unused and untested. Since my son loves chocolate, I have made this one for Banana Chocolate Chip Bread many times over the years. In fact, I made it last Friday. My father-in-law was down visiting us from New York (well he was actually up from Myrtle Beach but that is another story) for the NCAA Tournament. He and my husband got into the banana bread before I could start taking pictures. That is why my picture shows a half-eaten cake. Both these guys ate it frequently over the weekend for breakfast and for a snack. That is a testament to how good it tastes.

Banana Chocolate Chip Bread

Makes 1 loaf

2 cups flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/4 tsp salt
2 eggs
2 small bananas, mashed (about 1 cup)
1/2 cup pancake & waffle syrup (I used 1/4 cup maple syrup and 1/4 cup honey)
1/3 cup vegetable oil
1/4 cup milk
1 cup semisweet chocolate chips
1/2 cup chopped nuts (I never use nuts - my son is allergic)


Heat oven to 350 degrees. Mix flour, brown sugar, baking powder and salt in a large bowl; set aside.

Beat eggs in a small bowl; stir in bananas, syrup, oil and milk. Add to the flour mixture; stir just until moistened. Batter will be lumpy. Stir inn chocolate chips and nuts. Pour into a greased 9-by-5 inch loaf pan.

Bake in a 350 degree oven for 60 to 65 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely on a wire rack. For easier slicing, wrap bread and store overnight.



The Creative Cook