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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I got this recipe from Elynne Slade whom I worked with for over 27 years with at ARC. She is an awesome baker and I was thrilled she shared this with me! I'd like to try adding some coconut to this cake and using macadamia nuts. Yum! Ingredients:
1 cup sugar |
1/2 cup shortening |
2 eggs |
1 teaspoon vanilla |
3 large bananas, ripe and mashed |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup pecans, chopped |
2 cups semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Cream sugar and shortening.
3. Add eggs and vanilla.
4. Fold in banana mash.
5. Slowly add combined dry ingredients (flour, baking soda and salt).
6. Add nuts and chips.
7. Pour batter into 2 small loaf pans or 1 large loaf pan or 1 bundt pan, that has been sprayed with Pam.
8. Bake 50-60 minutes.
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