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Banana Chocolate Chip Bread
This recipe, modified from a recipe featured in The Elsah Landing Restaurant Cookbook, is a hit with Rachel Teichman's family.
1 cup sugar
1 egg
1/2 cup butter (can use 1/4-1/3 cup vegetable oil)
1 cup mashed ripe bananas, about two bananas
3 tablespoons milk
2 cups sifted flour (optional to sift it)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips
1/2 cup finely chopped pecans or walnuts (optional)
Preheat oven to 350. Grease 9x5x3 inch loaf pan. Cream sugar, egg and butter together. Beat until fluffy, and set aside.
Combine bananas and milk, set aside. Sift flour, baking powder and soda together. Stir by hand into creamed mixture alternately with banana mixture until flour is just moistened. Stir in chocolate chips and pecans.
Turn batter into pan. Bake for 1 hour or until toothpick in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on rack.
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