Chocolate Chip Banana Bread

This recipe has gone through too many stained recipe cards and printer paper from butter and dough batter.  This was given to me from my friend Krista during second year university long ago. I don't know where she got it from, but I like to think that her grandmother passed it onto her.  This is one of those classic family recipes that you use and share repeatedly.  Somehow, as my friends will attest, the chocolate chips seem to keep their gooey-melty goodness even long out of the oven. I'm actually making mine for a potluck party this weekend - I may have to sneak a piece just for me before I go!

Chocolate Chip Banana Bread


Ingredients:

1 cup of mashed banana (about three medium sized VERY rotten black bananas, you can use frozen ones just as easily - just thaw for at least an hour before )
1 tsp baking soda
2 large eggs

1/4 cup butter

1 cup packed brown sugar

1 cup of white flour

1/2 cup of whole wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk chocolate chips

Directions:

Preheat oven 350 degrees.
Mash bananas and stir in 1 tsp baking soda - set aside
In a small bowl, beat 2 large eggs
In a separate bowl, cream 1/4 cup softened butter and 1 cup of packed brown sugar
Add eggs and mix
Stir in mashed banana mixture
Add flour and stir with 1/2 tsp of baking powder and 1/4 tsp of salt
Stir in 1/2 cup of chocolate chips

Pour into a greased bread ban and bake for 1 hour.
Remove from pan and let cool for an hour on a cooling rack before slicing.

Giant Chocolate Oat Cookie Wedges

A couple of years ago I stumbled across this recipe and it's become a staple of my hiking trip treats ever since.  It's a hearty snack and is compact enough to take a few wedges in your backpack without worrying about it getting smooshed to bits! It's also versatile so you can serve it warm, crumble it and have just a touch of ice cream or cream. Whichever way you let this GIANT cookie crumble, I promise you you'll be eating every last crumb! 

Giant Chocolate Oat Cookie Wedges

Taken from www.robinhood.ca website.

Makes 12 (if you want your wedges smaller you will get more out of it - but remember - it's called Giant Chocolate Oat Cookie Wedges for a reason!)

Ingredients:

3 cups quick oats

1 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

1 egg

1/4 milk or water

1 tsp vanilla

1 pkg (about 350g) of chocolate chips (it calls for semi-sweet but I used milk chocolate)

Directions:

Preheat oven to 350 degrees.

Combine oats, flour, baking soda, and salt in a medium bowl.

Cream butter, sugars, egg, milk, and vanilla in large mixer bowl on a medium speed until light and creamy.  

Gradually add flour mixture on low speed, mixing until blended.

Stir in chocolate chips.

Press dough frimly into a greased springform pan.

Bake for 35-40 minutes until light and golden.

Cool in pan on wire rack ( I have trouble with this waiting idea so you can take it out and cut it but remember - you run the risk of having the whole thing crumble)

Once cooled - cut into wedges to serve

Yum! You can also substitute chips to peanut butter, butterscotch, etc.