Banana Chocolate Chip Loaf Recipe

1 cup sugar
1/2 cup butter, softened
2 eggs
1 cup mashed ripe bananas
1/2 cup milk
1 tsp pure vanilla extract
2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
1/2 cup nuts (optional)


Directions

Heat oven to 350 degrees. Grease a 9" x 5" x 3" loaf pan. Cream the
sugar and butter with an electric mixer until light. Add the eggs and
mix well. On low speed, mix in the bananas, milk, and vanilla. Stop
the mixer and add the flour, baking soda and salt. Mix until just
combined, then stir in the mini chocolate chips and nuts. Transfer
batter to prepared pan. Bake until a wooden pick inserted in the
center comes out clean, 55 to 60 minutes. Cool in the pan 5 minutes;
turn onto a wire rack to cool completely before slicing.

** NOTE: Mini chocolate chips work better than regular chips because
the regular size ones tend to sink to the bottom of the loaf during
baking.

Servings: 1 servings

Categories: Banana; Bread; Breads; Chocolate; Dessert

The History of Recipes Written recipes as a concept can be traced far back into history, in fact as far back as ancient Egypt, and maybe even further. Having said that, generally, these old recipes were just very simple hieroglyphic recipes for meal preparation. In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Much later, in Roman times a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman cooks made use of many different spices, including some familiar names for example bay, fennel and dill. Over the succeeding few hundred years, the powerful and rich houses strove to offer the most exotic meals, and consequentially chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes of the day. When we get to the twentieth century, cook books were greatly in demand mostly as a result of better eduction, leisure time and having more money to spend.

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