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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 cup mini chocolate chips
  • 1/2 cup finely chopped pecans (optional)
  • non-stick cooking spray

Preparation -
Spray a 9" x 5" loaf pan with non-stick cooking spray; set aside. In a large mixing bowl, combine all the ingredients except the chocolate chips and pecans. Beat at medium speed until well mixed. Stir in the mini-chips and pecans. Pour the batter into the prepared pan. Bake in a preheated oven at 350° for 60 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan. Remove from the pan and cool completely on a wire rack.

Mini Loaf Pan
Bake 8 mini breads at one time to save energy, time and cleanup. The nonstick loaf pan measures 14-1/2" x 9-3/4" x 1-1/2" over all. Each individual loaf size is 3-1/2" x 2-1/2" x 1-3/4".

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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