Chock full of milk chocolate chips, this banana bread is a huge hit for breakfast in my family. Feel free to use a half a cup of apple sauce and a half stick less butter to cut down the fat from the butter or lessen the sugar some. You can also use more white whole wheat flour with success. You can also add some different kinds of chips such as cinnamon, white chocolate or even cappuccino.
| Servings | Prep Time |
| 6 mini loaves | 15 minutes |
| Cook Time |
| 30 minutes |
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Chock full of milk chocolate chips, this banana bread is a huge hit for breakfast in my family. Feel free to use a half a cup of apple sauce and a half stick less butter to cut down the fat from the butter or lessen the sugar some. You can also use more white whole wheat flour with success. You can also add some different kinds of chips such as cinnamon, white chocolate or even cappuccino.
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Ingredients
- 2 sticks butter softened
- 2 cups sugar granulated
- 4 whole egges
- 2 tsp vanilla extract
- 3 1/2 cups white flour
- 1/2 cup white whole wheat flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup milk, 2 %
- 8 whole bananas over ripe (almost black)
- 2 cups milk chocolate chips
Servings: mini loaves
Instructions
- Pre-heat the oven to 350 degrees.
- Spray 6 mini loaf pans with baking spray -- sides and bottoms -- thoroughly.
- Using an electric mixer, cream together the butter. Add the sugar until combined and then one egg at a time until well mixed.
- Add the bananas and beat into the egg and sugar mixture.
- Gradually add in the flour, baking powder and salt. Combine but don't over mix.
- Fold in the milk chocolate chips.
- Distribute the batter among the 6 mini baking pans. Sprinkle a few more chocolate chips on top for appearances.
- Remove from the oven and let cool on a wire rack.
- Bake on the center rack of the oven until firm to the touch, approximately 30 minutes. When completely cool, wrap in saran wrap and place in freezer bags sealing out any excess air.
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