It's Sunday morning, people! Could there be anything better than banana bread and coffee, with a little jazz and the Sunday Times? This recipe is an oldie but a goodie. My mom found it on the back of a flour bag years ago, and we've been using it every since.
Pre-heat oven to 325 degrees, and butter and flour a loaf pan.
Measure your dry ingredients -- flour, baking soda and sugar -- and give them a good stir in a large bowl.
In a smaller bowl, beat the eggs and gently stir in the oil and the buttermilk.
Fold in the mashed bananas, nuts and chocolate chips.
Pour wet ingredients into the dry, and stir until the batter is consistent; it will be lumpy and moist.
Pour batter into your loaf pan and bake at 325 degrees for slightly over an hour.
Ingredients
Directions
Pre-heat oven to 325 degrees, and butter and flour a loaf pan.
Measure your dry ingredients -- flour, baking soda and sugar -- and give them a good stir in a large bowl.
In a smaller bowl, beat the eggs and gently stir in the oil and the buttermilk.
Fold in the mashed bananas, nuts and chocolate chips.
Pour wet ingredients into the dry, and stir until the batter is consistent; it will be lumpy and moist.
Pour batter into your loaf pan and bake at 325 degrees for slightly over an hour.