Every time I come home to Dallas, I end up making banana nut bread because my parents always throw the brown bananas in the freezers and then they sit there until I return. Hey, I’m not complaining…at first you think, “Eh, how good can it be?” And then I make it and think, “Why didn’t I make this earlier?!” The recipes you find out in the world normally have no chocolate chips in it, but you better believe my family recipe has loads of choco chippies in it. Omit them if you wantttt, but really why would you ever do such a thing? Things to think about.
- 1 3/4 Cups All-Purpose Flour
- 1 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoons Salt
- 2/3 Cup Sugar
- 1/3 Shortening
- 2 Eggs
- 2 Tablespoons Milk
- 3-4 Whole Mashed Bananas (the more bruised or overripe, the better the banana bread!)
- 1/2 Cups Chopped Pecans
- 1 Cup Semi-Sweet Chocolate Chips
What to Do:
Preheat the oven to 350 degrees. You know the drill: beat the shortening and sugar together until light and fluffy! Scraping the sides often. Add the eggs and then the milk and mix until smooth. Now it’s time to add all of the dry ingredients. Finally, add the bananas, nuts, and chocolate chips! Almost there, almost time to go in the oven. Okay, now you can either cook this in a large loaf pan or little small disposable ones (these are the ones I use). This recipe makes one large loaf or 4-5 small loaves. Make sure to spray whatever pan you use liberally with non-stick cooking spray! Bad things coming to you in the future if you forget this step. Cook for 40-45 minutes or until you stick a toothpick in and it comes out clean. Once done, take out and eat, eat, eat! They’re so delicious when right out of the oven but honestly wait a day and it just gets better and better. Yum! I wish I had some right now!
xoxo, Brinkles Sprinkles