1 1/4 Cup Sugar
1/2 Cup Butter, softened
2 Eggs
1 1/2 Cups mashed very ripe bananas (3 medium)
1/2 Cups Buttermilk
1 teaspoon Vanilla
2 1/2 Cups Flour
1 teaspoon baking soda
1 teaspoon Salt
1 Cup Chopped nuts (Opt)
1 Package (2 Cups) Chocolate Chips
1. Heat oven to 350 degrees F. Grease bottoms only of 2 (8x4") loaf pans or 1 (9x5") loaf pan.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Still in flour, baking soda and salt just until moistened. Stir in nuts and Chocolate Chips. Divide batter evenly between 8" pans or pour into 9" pan.
3. Bake 8" loaves about 1 hour
9" loaves about 1 hour 15 minutes
or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate.
1/2 Cup Butter, softened
2 Eggs
1 1/2 Cups mashed very ripe bananas (3 medium)
1/2 Cups Buttermilk
1 teaspoon Vanilla
2 1/2 Cups Flour
1 teaspoon baking soda
1 teaspoon Salt
1 Cup Chopped nuts (Opt)
1 Package (2 Cups) Chocolate Chips
1. Heat oven to 350 degrees F. Grease bottoms only of 2 (8x4") loaf pans or 1 (9x5") loaf pan.
2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Still in flour, baking soda and salt just until moistened. Stir in nuts and Chocolate Chips. Divide batter evenly between 8" pans or pour into 9" pan.
3. Bake 8" loaves about 1 hour
9" loaves about 1 hour 15 minutes
or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate.
