Chocolate Chip Banana Bread

There’s nothing quite like the warm, comforting aroma of freshly baked banana bread filling the kitchen-especially when it’s made with love. In this edition of Cooking with Grammy, Sandy and her granddaughter Caroline team up to make a family favorite: Chocolate Chip Banana Bread. With overripe bananas ready to be transformed and a sprinkle of chocolate chips for extra sweetness, Grammy shares her baking wisdom while Caroline stirs, measures, and learns the joy of creating something delicious from scratch. As laughter mixes with the scent of baked goodness, this simple yet special recipe becomes more than just a treat-it’s a memory in the making.
Recipe for Chocolate Chip Banana Bread
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
2/3 cup of sugar
1/3 cup butter-flavored shortening
2 eggs
2T milk
1 cup mashed ripe bananas
1/4 cup, chopped nuts and or chocolate chips (optional)
Stir flour, baking powder, baking soda and 3/4 teaspoon salt and set aside.
In a mixing bowl, beat sugar and shortening with electric mixer until creamy, scraping sides of bowl often.
Add eggs one at a time and the milk; beating until smooth.
Add flour mixture and banana alternately to creamed mixture, beating till smooth.
Fold in nuts or chocolate chips, if using them.
Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake in a 350° oven for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes, then remove from pan to cool completely.
Makes one loaf.