With a Grateful Prayer and a Thankful Heart: Chocolate Chunk Banana Bread

Thursday, March 12, 2009

Chocolate Chunk Banana Bread

Did you know National Banana Bread day is the 23rd of February?  It is a great way to use overripe bananas but so loved because it is moist and sweet and almost cake-like. The addition of chunks of chocolate in this quick bread make it a classic!

In the 1930's when baking soda and baking powder became popular in American kitchens, cooks began finding recipes in cookbooks and started baking it for their families.
Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. Some food historians believe banana bread became popular as a result of the Great Depression. Resourceful housewives not wishing to throw away overripe bananas that were, at that time, a costly item to purchase began baking banana bread. Or as some speculate, banana bread came about as products like baking powder and baking soda were developed and promoted.

Whatever the origin, it is simple goodness. Quick to make and wonderful as a snack, breakfast or addition to a bread basket.

Chocolate Chunk Banana Bread
(In Abbey's words...this bread is amazing. (she loves chocolate!)

Recipe from All Time Family Favorites Breakfast & Brunch

2 eggs, slightly beaten
1 cup mashed ripe bananas (about 3 medium)
1/3 cup veg oil
¼ cup milk
2 cups flour
1 cup sugar
2 tsp. baking powder
¼ tsp salt
4 oz. baker’s German’s sweet chocolate, coarsely chopped or chocolate chips
½ cup chopped nuts

HEAT oven to 350.

STIR eggs, bananas, oil and milk until well blended.

In another bowl, combine flour, sugar, baking powder and salt; Stir wet ingredients into dry until just moistened. Stir in chocolate and nuts. Pour into greased 9x5 –inch loaf pan.

BAKE for 55 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove from pan to cool on rack.

Makes 1 loaf
Prep time: 20 minutes
Baking time: 55 minutes
Note: For 3 3x5-inch mini pans, bake for about 45 minutes 


~~Deby said...

I am up early...really since 3:00am....and no breakfast yet...this looks sooooo good...a bit decadent at this time as I am trying to take off pounds..but mmmm....would love a piece with my tea this morning..

Karen said...

Oooo, I can smell it baking! I love everything chocolate. I count chocolate as a veggie because it comes from the cocoa bean!!

Mildred said...

I like the addition of German chocolate to this recipe; I'll have to try this one!

Miss Jen said...

This looks SCRUMPTIOUS! ;)
I'm getting hungry just looking at it!!!
This will definitely be on my "must bake list!!" Thank you for sharing the recipe!!!

Lots of Love,
Miss Jen

Phyllis said...

Thanks for the recipe...I'm always up for trying new ones and this looks like a winner.

T's Daily Treasures said...

I always make muffins because we always have bananas that get ripe before we can finish them off. Lovely crocheted items! I would love to see rain. No telling when or if we will get any over here. Best wishes for your weekend. :)Tammy

Tamara said...

Oh yum! Banana bread and chocolate! Does it get any better!

QuarterCenturyCrisis said...

Your banana bread looks fantastic! Mine always ends up brown inside (sad face) so I am glad you had one!!
Mark is still raving about the delicious carrot cake you brought to Lewes... it's now his favorite! (Thanks for including the recipe on that one, too. :) )
Love you!
Stephanie :)

LDH said...

It just warms my heart to receive a comment from my sweet Stephanie! Out of the two happiest people I know, you are one of them and my world is always brighter when I see your smile!

Haizhen Pan said...

Even I just had my lunch, my month is watering when I see the bread. Cannot wait to take it back home and share with my family.

Thank you!


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