Chocolate Chip Banana Bread II

Chocolate Chip Banana Bread II

581
TI2GR 2

"This is a really rich, dessert bread. Great for quick breakfast or warm with butter as a dessert. The walnuts may be omitted if desired."

Ingredients

1 h 30 m {{adjustedServings}} servings 346 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
  3. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
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Reviews

581
  1. 764 Ratings

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This recipe is really good - I don't normally use shortening, so I substituted butter and it came out great.

Unusual mix! Added a tsp of banana extract for an extra boost of flavor and coated the chocolate chips with flour to prevent them from sinking to the bottom of the pan. Have made it for numero...

I hate when my family goes out and buys storebought mixes for banana bread. It's disgusting. However, with this recipe, I think I have stopped them for good. I substitute butter for shortening, ...