Monday, December 11, 2006

Chocolate Chip Banana Bread

This one's for you, Mary. (And, for the rest of you, I'll add a nicer picture the next time I make it. This was snapped at church yesterday morning. Not that you care or that it matters one whit...)

I usually add chocolate chips, because if I'm going to eat unhealthy foods, I might as well eat really unhealthy foods, but they can be omitted if you wish. This recipe is easily doubled, tripled, and quadrupled.

1/3 cup vegetable shortening (e.g. any kin to Crisco)
1/2 cup sugar
2 eggs

1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup ripe, mashed bananas
1 cup chocolate chips, if desired

Beat the shortening and sugar well. Add eggs and beat well. Sift dry ingredients and add alternately to the shortening mixture with the mashed banana, mixing between each addition. Pour into well-greased loaf pan and bake at 350 degrees for about 45 minutes.

* Allow your bananas to become as black as a moonless night before you mash them, but use them the split-second before they begin to ferment.

* I usually tent aluminum foil over the loaves during the last 15-20 minutes of baking so they aren't overbrowned.

* Wrap bread and allow it to sit overnight for fullest flavor.

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