Pella Chronicle

March 26, 2013

Chocolate Chip Banana Bread

By Clint Brown
The Chronicle

Pella — 2 1/4 cups all-purpose flour

1 cup sugar

1 1/2 cups well-mashed ripe bananas (3 to 4)

1/2 cup shortening

2 eggs

2 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp baking soda

1 pinch salt

1 1/2 cups chocolate chips

1. Preheat oven to 375F. Grease and flour the bottom and sides of 2 (9 X 5-inch) loaf pans. (You can use 4 mini loaf pans if you prefer.)

2. Place all ingredients except chocolate chips in a large mixing bowl. With mixer at low speed, beat until well combined, scraping bowl often. Increase speed to high, and beat 4 to 5 minutes, occasionally scraping bowl. Add chocolate chips and mix well.

3. Pour batter into pans and bake 25 minutes, until surface turns golden brown and a toothpick inserted in the center comes out clean. If bread is not done, reduce oven temperature to 350F and continue baking 5 to 10 minutes. Let cool in pans 5 minutes.

Makes 36 (1/2-inch) slices