Two or three ripe bananas and some chocolate chips are a delicious combination in this banana bread. From the kitchen of Heather Hill.
Whisk together in medium bowl the flour, salt, baking soda, and baking powder.
In a large bowl, beat on high until light in color and texture, 2-3 minutes: the Melt® and a little less than 2/3 cups sugar.
Beat in flour mixture until blended and consistency of brown sugar.
Gradually beat in the eggs.
Fold in just until combined the bananas and chocolate chips (sometimes I use half chocolate chips and half peanut butter chips).
Bake 50-60 minutes and when toothpick comes out clean from center it is done!
Promptly remove baked banana bread from loaf pan and let cool.
Serve warm with an ice cold glass of milk!
Per Serving: 270 calories; protein 3.9g; carbohydrates 41.9g; fat 11.1g; cholesterol 37.2mg; sodium 253.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.