Sunday, November 7, 2010
Chocolate Chip Banana Bread
I don't make banana bread that often, but I always love it when I do. I found this recipe on Cooks.com and it looks like it was published submitted by the company Reynolds. The only thing I didn't like about it was that the bottom was overdone. I didn't line the pan with parchment paper like the recipe suggests, and maybe that would have made a difference. I guess I'll have to make more and find out!
Reynolds parchment paper
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon each ground nutmeg and salt
2 medium (1 cup) ripe bananas, mashed
1/3 cup oil (I used melted butter)
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts (I omitted these)
1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line a 9x5-inch loaf pan with Reynolds parchment paper, extending paper up sides of pan; set aside. (Again, I just greased the pan.)
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt on a sheet of parchment paper (I just used a bowl); set aside. In a large bowl combine bananas, eggs, oil, milk, and vanilla extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips; pour into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Use edges or parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely (or eat warm like I do!).
I bet these would make yummy muffins, and maybe that would also solve the burnt bottom issue.
These made delicious muffins, and they had no burnt bottoms. I baked them for somewhere between 10 and 20 minutes, and the recipe made about 16 or so muffins.