Chocolate Chip-Banana Bread
This moist and tempting banana bread made with Bisquick® mix
has a sweet chocolate surprise.
Prep: 15 min Bake: 1 hr Cool: 2 hr 10 min
1 1/3 cups mashed very ripe bananas (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
2 2/3 cups Original Bisquick® mix
1/2 cup semisweet chocolate chips
1. Heat oven to 350°F. Grease bottom of loaf pan, 9x5x3 inches.
2. Stir together bananas, sugar, milk, oil, vanilla and eggs
in large bowl. Stir in Bisquick mix and chocolate chips. Pour
3. Bake 50 to 60 minutes or until toothpick inserted in center
comes out clean; cool 10 minutes. Loosen sides of loaf from pan;
remove from pan and place top side up on wire rack. Cool completely,
about 2 hours, before slicing. Wrap tightly and store at room
temperature up to 4 days, or refrigerate up to 10 days.
Makes 1 loaf (12 slices
High Altitude (3500-6500 ft)
Heat oven to 375°F. Bake 55 to 60 minutes.
You may be tempted to add extra chocolate chips to batter, but
try not to. The additional chips may sink to the bottom during
Nutritional Info per 1 Slice:
Calories 265 (Calories from Fat 100); Fat 11g (Saturated 3g);
Cholesterol 55mg; Sodium 400mg; Potassium 180mg; Carbohydrate 39g
(Dietary Fiber 1g); Protein 4g
Diet Exchanges: 2 Starch; 1/2 Fruit; 2 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.