Date Nut bread Banana Nut Chocolate Chip bread

Finally the weather has cooled off enough to bake again.  Can't wait until it's cool enough to make pita bread (it really heats up the kitchen) but yesterday I managed to make 5 loaves of Date Nut Bread, and 5 loaves of Banana Nut Chocolate Chip Bread - the Banana Bread recipe is my own, but I found the Date Nut Bread recipe HERE on the Joy of Baking website.  I forgot to take photos - but I'm making more today - so definately will get a few photos to share.  The Banana Recipe freezes quite well - I usually always have a few loaves in the freezer in case of unexpected guests for coffee.  Only takes a few minutes to thaw and it's delicious - here's the recipe -

Banana Nut Chocolate Chip Bread

(this makes 2 large loaves, if you only have enough bananas for one loaf - it can be halved.  You can also make it without the chocolate chips and nuts .....  but if you use the nuts - toast them first - it makes a world of difference)

3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (I usually use more)
2 eggs
2 cups smashed bananas (I use 6-7 medium - the riper the better)
1 1/2 cup sugar (I use 1/2 cup sugar, and 1 cup Splenda)
1/2 cup cooking oil
1 cup chopped walnuts (or pecans, either should be toasted first)
1 cup chocolate chips (or just use the entire bag)

Spray 2 bread pans (the big ones 8 x 4 x 2) with baking spray (the one with flour right in the spray).  Throw the peeled bananas in the kitchen aid, after they get smashed a little bit - add the eggs, sugar, and oil.  Keep the mixer running while you add the baking powder and baking soda, and cinnamon.  Add the flour in at the end - 1 cup at a time.  Do not overmix.  Scrape the sides of the bowl at least once while mixing.  Stir in the nuts and chocolate by hand.  Bake @ 350* for about 50-55 minutes.  You can also make 4 mini loaves, or a couple dozen muffins with this recipe, but cut the baking time down to about 30 minutes.  You can tell when they are done - they will be browned on top, and firm when you touch the tops of the breads (or muffins)



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