This quick, classic and easy banana nut chocolate chip bread tastes delicious warm from the oven and will last up to a week in a cool, dry place.
1/3 cup (80 ml) shortening
½ cup (120 ml) sugar
1¾ cups (430 ml) sifted all purpose flour
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) salt
1 cup (250 ml) mashed ripe banana
½ cup (120 ml) chopped walnuts
¼ cup (60 ml) desiccated coconut
¼ cup (60 ml) chocolate chips
½ teaspoon (2.5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
Makes 1 loaf
1. Pre-heat oven to 350˚F (180˚C).
2. Cream together shortening and sugar until pale in colour and fluffy; add eggs beating well after each addition. Sift together dry ingredients and spices; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts, desiccated coconut and chocolate chips.
3. Pour into well-greased 9x5x3 inch (23 x 13 x 6-centimeter) loaf pan. Bake in oven 45 to 50 minutes or till done. Remove from pan;
4. Cool on rack.
This recipe first appeared in the Winter 2013/14 issue of City Style and Living Magazine. For more recipes, visit CSL’s other delicious recipes.