Banana Chocolate Chip Bread

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 8

Melissa de Arabian makes her bread using a family recipe and adds a splash of orange juice to the banana chocolate chip batter, which gives the cake a delicate citrus flavor and extra moistness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of flour
1 teaspoon baking soda
1/2 tsp salt
1 tsp vanilla extract
3 lightly beaten eggs
Juice of 1/2 orange (about 3 tbsp)
1 cup of sugar
1/2 cup (110 g) butter, room temperature
3 mashed ripe bananas
3 tablespoons small chocolate chips
2 tbsp powdered sugar for dusting
Additional equipment: 1.5 l glass bread pan.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, chocolate chips (granules), Orange juice, powdered sugar, vanilla extract, eggs, premium flour

Cooking the dish according to the recipe:

Preheat oven to 180°C.

In a medium bowl, combine the flour, baking soda, and salt. In a measuring cup or small bowl, combine the vanilla extract, eggs, and orange juice. In a medium bowl, beat the sugar and butter for 5 minutes, until the mixture turns pale and fluffy.

Add the egg mixture and beat until creamy. Add the bananas and beat until smooth. Add the flour in two additions and mix at low speed.

Add the chocolate chips and stir with a wooden spoon. Pour the batter into a greased pan and bake for 1 hour, covering with foil if the surface begins to brown. Let cool, remove from the pan, and slice. Serve dusted with powdered sugar.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / American cuisine / Melissa d'Arabian

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