Image may be NSFW.
Clik here to view.
My mom gave me this recipe after I moved out, and its one of the few recipes she made when I was a kid that I always really liked. I’m not sure where she got it from, but I don’t think she came up with it on her own. This recipe was also the basis for my apple bread, since I couldn’t find a recipe for apple bread that wasn’t a sugar bomb of the highest degree. You could probably add more banana to this recipe, and there’s always options like adding nuts or other things, but that’s up to you. Here’s how to make banana bread… with added chocolate chips. Yum! Image may be NSFW.
Clik here to view.
The nutritional info given is figured for 13 muffins. You’ll get 12 to 14 out of this recipe if using a regular sized cupcake pan.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup shortening
- ½ cup sugar
- 2 eggs
- 1 ½ cups semi-sweet chocolate chips
- 2 ripe medium bananas
- Grease or spray loaf pan.
- Mix together flour, baking powder, salt, & baking soda.
- Cream shortening & sugar together; to incorporate air into it and make the loaf fluffier.
- Add eggs.
- Mash bananas.
- Add a small amount of the flour mixture to the sugar & shortening, then some of the bananas, alternating back and forth until all are incorporated.
- Pour batter into cupcake liners, scraping down bowl.
- Bake in 350* oven for 20 to 25 minutes, or until toothpick comes out clean.
A little orange zest might give this a nice little twist as well! Feel free to experiment a little!
