Banana chocolate chip loaf

 

                  Wrap loaf in aluminium foil and store at room temperature for up to 3 days or just freeze it to use later.

                  Measure dry ingredients such a flour and sugar by lightly spooning (click here for demonstration) them into appropriate sized dry measuring cup, and leveling off any excess by sweeping the dull side of a knife across the top. 

Makes 10 slices

• 2 cups cake flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt 
• 1 cup mashed ripe banana (about 2 large bananas)
• 2 tablespoons milk
• ¾ cup unsalted butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ cup miniature chocolate chips

1. Preheat oven to 350F ; grease and flour 9 x 5 x 3-inch loaf pan.
2. Stir together flour, baking powder and salt in medium-size bowl ; beat together banana and milk in an another medium-size bowl until smooth.
3. Beat butter in large bowl until smooth and creamy ; gradually beat in sugar until light and fluffy.
4. Beat in eggs, one at a time, beating well after each addition ; beat in vanilla.
5. Beat flour mixture  and banana mixture into butter mixture ; stir in chocolate chips.
6. Scrape batter into prepared pan, spreading evenly.
7. Bake in preheated oven for 1 hour until wooden pick inserted in center comes out clean ; tent with aluminium foil if browning too quickly.
8. Cool loaf in pan on wire rack for 15 minutes ; remove loaf from the pan to wire rack and cool completely.

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