Photo: Mom's Banana Bread with Chocolate Chips Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs, slightly beaten
- Juice of 1/2 orange (about 3 tablespoons)
- 1 cup sugar
- 1/2 cup unsalted butter (1 stick), plus extra for greasing the pan, at room temperature
- 3 ripe bananas, mashed
- 3 tablespoons mini chocolate chips
- 2 tablespoons confectioners' sugar, for dusting
- Special equipment: 1 1/2-quart glass loaf pan
Directions
Preheat the oven to 350 degrees F.
Sift together the flour, baking soda and salt in a medium bowl. Mix together the vanilla, eggs and orange juice in a measuring cup or small bowl. Cream the sugar and butter in a medium bowl until pale yellow and fluffy, about 5 minutes. Add in the egg mixture and beat until creamy. Mix in the bananas until smooth. Pour the flour in 2 batches into the batter and mix on low speed until incorporated. Stir in the chocolate chips with a wooden spoon. Pour into a greased loaf pan and bake 1 hour, covering lightly with foil if the top gets too brown. Cool, remove from the pan and slice. Serve dusted with the confectioners' sugar
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By tpaciolla
New York, NY
on March 10, 2013
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Disappointing. Bland and not very sweet. Also, it may have baked better in a larger pan... 1.5 qt size left the top/sides overcooked by the time the center cooked.
By IRMABE
on February 17, 2013
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I really would like to see the full nutritional value for the recipes on this site. Overall very good.
By edcheung
on January 27, 2013
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I have baked at least 20 different variations of banana bread over 30 years since I was 15 yo. This has to rank in the top 3. (My personal favorite from childhood is still the Tollhouse butterscotch chip banana nut bread. Not too sweet. Moist but not overloaded with soft bananas. I agree a touch of cinnamon to this really helps highlight the chocolate. LOVE the juice of Orange that sharpens the taste and moistens the bread. I did add a dash of baking powder with increased banana and vanilla on my second batch to experiment with a slightly "gooeyer" bread. But the original recipe is perfect.
Read all 32 reviews