Serves: 12 Servings
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans or walnuts (your choice)
1/2 cup (1 stick) unsalted butter or margarin, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas (~ two bananas)
2 tablespoons fresh lemon juice
1 1/2 teaspoon vanilla extract
Preheat oven to 350. In medium bowl, stir together flour, baking soda, baking powder and salt. Combine chocolate chips and nuts in small bowl; toss with 1 tablespoon of flour.
In large bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Beat in eggs one at a time. Beat in mashed bananas, lemon juice, and vanilla extract. Beat in flour mixture on low speed until blended. Spoon about 1/3 of the batter into the buttered and floured 9x5x3 inch loaf pan. Sprinkle with over 1/3 chocolate chip/nut mixture. Pour another 1/3 of batter over chocolate chips. Sprinkle with over 1/3 chocolate chip/nut mixture. Pour remaining batter and sprinkle remaining chocolate chips. Run knife through batter in zig-zag pattern. Place foil over bread as a tent, not touching batter.
Bake bread for 60 minutes with foil tent. Remove foil tent and bake for about another 10-20 minutes. Cool for 5 minutes in the pan; turn out onto rack to cool completely.
There you have it!