½ c. butter or margarine, softened
1 c. sugar
1 egg
1 c. mashed ripe bananas (about 2 large)
3 T. milk
2 c. flour
1 t. baking powder
½ t. baking soda
1 c. (6 ounces) semisweet chocolate chips
½ c. chopped pecans
In a mixing bowl, cream butter and sugar. Beat in egg.
In a small bowl, combine bananas and milk. Combine the
flour, baking powder and baking soda; add to creamed
mixture alternately with banana mixture. Fold in
chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350* for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes before removing from the pan to a wire rack.
Yield: 1 loaf.
Taken From Taste of Home magazine
1 c. sugar
1 egg
1 c. mashed ripe bananas (about 2 large)
3 T. milk
2 c. flour
1 t. baking powder
½ t. baking soda
1 c. (6 ounces) semisweet chocolate chips
½ c. chopped pecans
In a mixing bowl, cream butter and sugar. Beat in egg.
In a small bowl, combine bananas and milk. Combine the
flour, baking powder and baking soda; add to creamed
mixture alternately with banana mixture. Fold in
chocolate chips and pecans.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350* for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes before removing from the pan to a wire rack.
Yield: 1 loaf.
Taken From Taste of Home magazine
