Mom's Moist Banana Bread

I've been using this recipe that a friend here in NYC gave me and it never disappoints. It makes a moist, big loaf and is super easy.  The trick is to mix as little as possible to keep the moisture and lightness of the loaf.

Mom's Moist Banana Bread

Becca Mattoni

1/3 c. shortening or ¼ c. oil ( I always use oil)

½ c. sugar

2 eggs

1 1/3 c. sifted flour 

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 c. mashed ripened bananas (about 3 bananas)

½ c. chocolate chips  

2 Tbs. white chocolate chips (optional) 

 Preheat oven to 350 degrees. Grease  9½” x 5”x3” loaf pan. (You can also use mini loaf pans or muffin tins; you’ll probably want to check for doneness a few minutes early for the mini loaves and after about 25 min for the muffins.) . Mash bananas well.  Mix all ingredients together in one large bowl and then add bananas and chocolate chips with rubber spatula.  Mix only until chips are evenly distributed and no more- don't worry about it being perfect!!

Pour into greased loaf pan and bake until toothpick comes out clean, about 45 minutes.