The Chef's Corner
A new addition to our growing publication

Banana Chocolate Chip Bread

Did you ever wonder what to do with those bananas that are starting to turn brown? This recipe is a relatively simple solution that will help you make a delightful cake that can be enjoyed with a cup of coffee after a hard day at work, after school with a tall glass of milk, or as a lunch box surprise for the kids? This is one you should definitely try.

The Clifton Insider Test Kitchen was overrun with volunteers as our team of Chefs worked on this creation. They were all volunteering to taste the banana and chocolate treat.

While our recipe calls for chocolate chips in the mix, you can substitute walnuts for a variation.

1 and three quarter cup all-purpose flour (I like to use whole wheat flour)
1 and one quarter teaspoon baking powder
One half teaspoon baking soda
Three quarter teaspoon salt.

Blend all dry ingredients together, set aside.

Two thirds cup sugar
One third cup butter or margarine
2 eggs
2 tablespoons milk
1 cup mashed ripe banana (I find two medium size bananas do the trick)
One quarter cup chocolate chips, (I usually put in a few more for good measure!)

In a mixer bowl beat sugar and butter or margarine blend, add eggs and milk until mixture is smooth. Add flour and banana beating until smooth, fold in chocolate chips.

Pour batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350 degree oven for 60 to 65 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Allow time for cooling. Makes one bread.

Bakers note: Instead of lightly greasing pan I always use wax paper on the bottom, and run a knife along the sides. It comes out of the pan with no problem at all; just remember to peel the wax paper off the bottom.

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