| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Chicago | Bread | 16 | Servings |
INGREDIENTS
| 1 | c | Sugar |
| 1 | Stick butter; softened | |
| 2 | Eggs | |
| 1 | c | Mashed ripe bananas (about 2 large bananas) |
| 1/2 | c | Milk |
| 1 | ts | Pure vanilla extract |
| 2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Semisweet mini chocolate chips (see note) |
| 1/2 | c | Nuts (optional) |
INSTRUCTIONS
From: kathr@comm.mot.com Date: 30 Mar 1994 10:18:24 -0500 From the Chicago Tribune Food Guide, June 20, '91 1. Heat oven to 350 degrees. Grease a 9" x 5" x 3" loaf pan. 2. Cream the sugar and butter with an electric mixer until light. Add the eggs and mix well. On low speed, mix in the bananas, milk, and vanilla. Stop the mixer and add the flour, baking soda and salt. Mix until just combined, then stir in the mini chocolate chips and nuts. 3. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing. NOTE: Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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