Ingredients
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1 1/3
-
3/4
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1/4
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3
-
1/2
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3
-
2 2/3
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1/2
-
-
-
-
-
-
-
Directions
Bisquick Chocolate Chip-Banana Bread, I found this recipe this morning on the www backofthebox com website Here is what the website says: This moist and tempting banana bread made with Bisquick mix has a sweet chocolate surprise Success Hint: You may be tempted to add extra chocolate chips to batter, but try not to The additional chips may sink to the bottom during baking , Just thought Id share, though not all that healthy, but I substituted the bananas with peanut butter Basically I made Peanut Butter – Chocolate Chip Bread There maybe a recipe on here about this so sorry for posting here if so I also used a 9×13 pan so all ingredients were kind of doubled up (or close to it) but I had to increase the milk due to the thickness when adding peanut butter , I made this in mini spring muffins and regular spring muffins for my kids They were a huge hit Very soft and moist We actually 2&1/2 the recipe to finish off the over ripe bananas that turned to quick Yielded 24 large muffins and 24 mini muffins from half the batter and we froze the rest of the batter Hope it still works good when we cook it again
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Steps
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1
Done
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Heat Oven to 350f Grease Bottom of Loaf Pan, 9x5x3 Inches. |
|
2
Done
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Stir Together Bananas, Sugar, Milk, Oil, Vanilla and Eggs in Large Bowl. Stir in Bisquick Mix and Chocolate Chips. Pour Into Pan. |
|
3
Done
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Bake 50 to 60 Minutes or Until Toothpick Inserted in Center Comes Out Clean; Cool 10 Minutes. Loosen Sides of Loaf from Pan; Remove from Pan and Place Top Side Up on Wire Rack. Cool Completely, About 2 Hours, Before Slicing. Wrap Tightly and Store at Room Temperature Up to 4 Days, or Refrigerate Up to 10 Days. |
