Banana bread with Milk Chocolate Chips

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From the Kitchen of Cathy Blatnik Ingredients

  • 3 medium size ripe bananas
  • 5 1/3 tablespoons unsalted butter (softened)
  • 1 3/4 cups white flour
  • 1/2 cup white sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips

Directions For Muffins

  • Preheat oven to 375 degrees
  • Fill a 12-muffin tin with paper liners.
  • Mash bananas in separate bowl with fork. Put bananas and butter in a larger bowl and add all ingredients except the milk chocolate chips.
  • Mix with an electric mixer or by hand with a large spoon until well combined.
  • When batter is smooth, add the milk chocolate chips and “fold” in with a large spoon.
  • Fill each liner about ¾ of the way full with the mixture.
  • Bake about 20 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Move to a wire rack and let cool for about 10 minutes.
  • Store covered at room temperature for up to three days.

For Bread

  • Preheat oven to 350 degrees.
  • Spray an 8 ½ x 4 ½ x 2 ½ inch loaf pan with non-stick cooking spray.
  • Set aside.
  • Mash bananas in separate bowl with fork.
  • Put bananas and butter in a larger bowl and add all ingredients except the milk chocolate chips. Mix with electric mixer or by hand with a large spoon until well combined.
  • When batter is smooth, add the milk chocolate chips and “fold” in with a large spoon. Pour into prepared loaf pan.
  • Bake for 55-60 minutes or until a toothpick inserted into the middle of the bread comes out clean.
  • When cool, remove from the loaf pan and put on a wire rack to continue to cool. Store covered at room temperature for up to three days.

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