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The Infamous Banana Bread

The Infamous Banana Bread
Christopher Mohs

Many have come to know the joys of my mother’s famous “My Favorite Recipes” cookbook. Its the coveted gift from any friend graduating, getting married or hitting another milestone in life. For those missing out on the milestone gift there is of course the rare occasion when the sacred book will land in a silent auction for a local charity.

Well, this book is home to a recipe for banana bread that I have found to be very fond of over the years. Of course I gave it a small upgrade with a not-so-secret ingredient, Ghiradelli’s milk chocolate chips.

Another trick that I deploy with the bananas is letting them fully ripen (I’m talking brown) then throw them in the freezer till your ready for a bake off. Then set them out to thaw in the fridge overnight the day before. When it comes time to use them just pull off one of the ends and squeeze out the insides (juices and all). Believe me this makes quite the difference in the moisture content of the bread when done.

Here are the details.

P.S. – a glass of milk is highly recommended.

This recipe and more available in “Great Eats! In A New York Minute. Or Two”. Get your autographed copy today!


1/2 cup Vegetable Oil
1 cup Sugar
2 Extra Large Eggs
6 tbsp Milk
3 Ripe Bananas
1 3/4 cup Flour
1 tsp Baking Soda
1/4 tsp Salt
3/4 cup Milk Chocolate Chips


In a kitchen blender, cream together a 1/2 cup of oil and 1 cup of sugar. Add two eggs, 6 tablespoons of milk and 3 bananas. Blend these ingredients well. In a separate bowl sift 1 3/4 cup of flour, teaspoon of baking soda and 1/4 teaspoon of salt together. With the blender on low speed slowly add the flour until it is just incorporated (not one bit more to avoid activating the glutens in the flour). Remove the bowl and add 3/4 cup of Ghiradelli’s milk chocolate chips. Scrape the edges with a spatula and give it one final stir to ensure all the ingredients are mixed in.

Grease and flour two standard loaf pans and evenly divide the batter between the two. Bake at 325 degrees for 45-60 minutes (just to the point where your testing stick comes out clean). Let cool and remove from the baking pan.