BANANA SPLIT BREAD
1/2 C. butter, softened
1 C. granulated sugar
1 large egg
1 C. (about 2 large) ripe bananas, mashed
3 T. milk
2 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. semisweet chocolate chips
1/2 C. chopped pecans
Preheat oven to 350ÂºF. Grease and one 9 x 5-inch or two
7 1/2 x 3 1/2-inch loaf pans.
In large mixing bowl, cream butter, sugar and egg with an electric
mixer. Beat until fluffy, about 3 minutes. Set aside.
In small bowl, mix bananas and milk. Set aside. Sift together flour,
baking powder, baking soda and salt.
Alternately add dry ingredients and banana mixture to creamed
butter mixture, stirring after each addition with rubber spatula until
dry ingredients are blended. Stir in chocolate chips and pecans.
Spoon into prepared pan(s) that has been greased and floured.
Bake 50 to 60 minutes.
Cool in pan or wire rack 10 minutes before removing. Finish
cooling on wire rack.