The other day I got to work on a quilt with Miss Emma's Garden fabric line by Anne Sutton of Bunny Hill Designs. Isn't it lovely. So 'Spring-y', I think!
This was a favorite of my kids when they were little. I found it in a Woman's Day magazine in 1989...I know this for sure because I clipped out the recipe and have used it ever since.
Chocolate Chip Banana Bread...yummy!
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. butter or margarine, at room temperature
1 c. granulated sugar
2. large eggs
1 1/4 c. mashed very ripe bananas, about 2 large
1 c. semisweet chocolate chips (6 oz.)
1/2 c. chopped walnuts, optional
Grease bottom and sides of a 9 x 5 inch loaf pan. Heat oven to 350-degrees. Mix flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Beat in eggs one at a time until blended. Beat in bananas. With mixer on low speed, gradually add flour mixture just until blended. Stir in chocolate chips and nuts. Pour into prepared pan and bake 60-65 minutes until pick inserted in center comes out clean. Cool in pan on rack 5 min. before removing from pan to cool completely. Makes 1 loaf. Tightly wrapped, this tea bread keeps well at room temparature for 3 days...
but it doesn't last that long at my house! Enjoy!