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This banana bread puts all forgettable banana breads out to pasture. Why? Because of its delicious flavor, its oh so moist texture, and its wonderful crust. Plus, it's easier to make and healthier than butter and white flour laden banana breads!
Preheat oven to 325. Grease a 9 X 5" loaf pan and set aside.
In a large bowl, mash the bananas to a fair thee well - a potato masher works great for this task. Stir in both sugars, eggs, oil, applesauce, orange juice, and vanilla. Mix well. Stir in salt and baking soda. With a gentle hand, add and stir in flour and chocolate chips, being careful not to over mix.
Pour bread batter into greased loaf pan. Give the pan a good rap on the counter to get any air bubbles out. Bake 70 - 80 minutes, rotating the pan half way through baking. Feel free to cover the loaf with foil if it seems to be browning too quickly. Bake until golden brown and a toothpick inserted into the center of the loaf comes out with a few to no crumbs and no wet batter residue.
Let cool a bit in the pan (up to 10 minutes), then turn out onto a cooling rack* to cool completely. Eat and enjoy right away, or place in the freezer to save for a neighbor who could use a loaf.
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