I’ve saved this recipe from Canadian Living since November 1993. There is a reason for that. Not because I’m a hoarder but because it’s a delicious recipe.
Simple as that. I came home from work, grabbed a few ingredients and before you know it – I had banana bread in the oven. The only negative thing about this recipe is that it takes a full hour to bake. That’s right – a full hour.
The good news: it’s worth it.
Here’s what you need:
Bakers Banana Bread (from Canadian Living, Nov 1993).
INGREDIENTS:
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/3 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
8 squares Baker’s Semi Sweet Chocolate (I used 5 squares…coarsely chopped)
Topping: 1/2 cup chopped nuts, 1/2 cup brown sugar, 1/2 tsp cinnamon (I’ve never done this step but go ahead!!)
Directions:
Heat oven to 350 degrees.
Stir eggs, banana, oil and milk until well blended. (I use my Kitchen Aid).
step 1
Add flour, sugar, baking powder and salt.
step 2
Stir till moistened.
Stir in chocolate chunks.
step 3
Pour into greased 9×5 loaf pan.
Combine topping and sprinkle on top of batter (as I said earlier – I never make the topping)
Bake for 60 minutes or until wooden pick inserted comes out clean.
FINAL PRODUCT:
Cool for 10 minutes.
