Chocolate Chip Banana Bread

In response to my friend Melissa Overmyer's recent reminder to make lemonade from lemons, I made banana bread from over-ripe bananas.

After almost burning the bread in the oven (I got a little caught up in my new French book, purchased from Westport's library book sale yesterday!) I think it turned out pretty well. I'm feeling rather proud of my homemaking skills at the moment.


2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe banana (2 to 3 medium)

1/2 cup margarine or butter, softened

3 tablespoons milk

2 eggs

Lots of chocolate chips J


1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in chocolate chips.

2. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).

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