CHOCOLATE CHIP BANANA NUT BREAD

 I made this bread twice. The first time was for Friend Jamie. Last year her husband Martin started bartering fresh eggs for chocolate chip cookies with me. He wanted plain chocolate chip cookies with no additives. So whenever I needed a dozen or two eggs, I would make him some chocolate chip cookies. Eventually I started feeling badly because I felt like he wasn't sharing them with Jamie so I asked her what she liked. Her response was banana bread. Now I try to make both especially if they are giving me two dozen eggs.

I made three mini-loaves so she could freeze two of them and take them out when she wanted some to eat. Since I didn't get to taste it, I decided to make the recipe again yesterday morning. I made the three mini-loaves again so I would have one for us to eat now, one to freeze, and one to give to Friend Fran. I have been neglecting Fran lately. Not on purpose, I just haven't been baking as much the last few months.

The recipe came from my Pillsbury The Complete Book of Baking cookbook. The only substitution I made was substituting the Greek yogurt for the sour cream. Since it worked out so well, I added it to the recipe. I'm sure it changes the taste somewhat, but not enough for me to go buy sour cream when I had the non-fat plain Greek yogurt.

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CHOCOLATE CHIP BANANA NUT BREAD

3/4     cup sugar

1/2     cup (1 stick) butter or margarine, softened

1        cup (at least 2 bananas probably) mashed ripe bananas

1/2     cup dairy sour cream or non-fat plain Greek yogurt

2        large eggs

2        cups flour

1        teaspoon baking soda

1/2     teaspoon salt

3/4     cup mini-chocolate chips

1/2     cup chopped nuts (optional)

Preheat the oven to 350 degrees F. Grease and flour bottom only of one 9 x 5 - inch or two 8 x 4 - inch or three mini loaf pans. Set aside.

In a large mixing bowl, combine the sugar and butter beating until light and fluffy.

(I start with the slowest speed and gradually continue to increase the speed until light and fluffy, scraping the sides as needed while I mash the banana and measure out the rest of the ingredients. I don't think you could do this too long.) Scrape the sides of the bowl.

Add the bananas, sour cream or yogurt, and eggs.

Stir on low and then increase until mixture is well mixed.

Mix the flour. baking soda, and salt with a whisk and

then add the mixture to the creamed mixture.

Stirring until blended. Scrape the sides of the bowl.

Add the mini chips and nuts, if you are using the latter.

Scrape the sides of the bowl one last time.

Divide the batter evenly between the pans (whatever you are using).

Bake for 55 to 65 minutes for the one loaf or two loaves. I baked the three mini loaves about 40 minutes. Press the center with your fingertips to test doneness or use a toothpick inserted in the center. I failed to take a picture of the loaves in the pans. They were pretty domed over the top of the pan.

Cool in pans on a wire rack for at least 15 minutes. Using a knife, loosen the bread from the sides of the pans, to remove to finish cooling.

Wrap in foil to freeze or to store to eat.