Sunday, July 27, 2008

banana chip loaf

Being raised Mennonite, there's an overwhelming ideology that less is always more. In relation to cooking, the simpler the recipe, the better the end results. Satisfyingly so, many of the crusty passed-down cookbooks found within my family line are jam-packed with recipes that throw together your cupboard's usual inhabitants (think flour, sugar, salt, etc.) for some of the easiest, yet surprisingly addictive desserts and pastries.

And, since I believe that the pairing of bananas and chocolate is heaven sent, I browsed some of my mom's old books for a bread-making tutorial using just that. While I modified the original recipe to meet my preferred tastes, here's the recipe for my delectable 'nana chip loaf, shown above, that's incredibly uncomplicated and flavorful.

Makes 1 loaf

2 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 1/4 cup oil
1 cup sugar
1 1/2 cup of ripe bananas
1 cup chocolate chips
3 eggs

Simply, mix together the above ingredients and bake at 325 degrees for 45 minutes. It could, quite possibly, be the best sweet bread you have ever tried!