Ingredients
- 2 cups all-purpose flour 500 ml
- 1/4 cup granulated sugar 50 mL
- 2 tsp baking powder 10 mL
- 1 tsp baking soda 5 mL
- Pinch salt Pinch
- 1 cup chocolate chips 250 mL
- 2 cups mashed ripe bananas 500 ml
- (about 4 large)
- 1/2 cup butter, melted 12S ml
- 1/4 cup milk 5O ml
- 2 eggs 2
Preparation
Step 1
1 In large bowl, whisk together flour, sugar baking powder, baking soda and salt; add chocolate chips. In separate bowl’, whisk together bananas, butter,and eggs; pour over flour mixture and stir just until blended.
2 Spread batter in greased 9- x 5-inch (2 L) loaf pan. Bake in centre of 350°F (180°C) oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely. (MAKE-AHEAD: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)
VARIATIONS
Mini Banana Chocolate Chip Loaves: Spoon batter into 4 greased 5 3/4–x3 1/4-inch (625 mL) loaf pans. Bake for about 40 minutes. Makes 4 mini loaves.
Banana Chocolate Chip Muffins: Spoon batter into greased or paper-lined muffins cups, filling three-quarters full. Bake for 25 minutes or until golden brown and tops are firm to the touch. Makes 12 muffins.