Tuesday, March 23, 2010
You can never go wrong with a Betty C.rocker recipe, especially for baked goods. Her banana bread recipe has been my old standby for many, many years and this variety is one of my favorites. Enjoy!
Chocolate Peanut Banana Bread
Makes 2 loaves or 4 mini loaves
1 1/4 cups sugar
1/2 cup margarine or butter, softened
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped peanuts
Place oven rack in lowest position. Preheat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in chocolate chips and chopped peanuts.
Pour into pans. Bake about 60 to 75 minutes or until a wooden pick inserted in center comes out clean.
Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.