Pain aux bananes et pépites de chocolat
Ingrédients
- 2 tasses de farine tout usage
- 1-1/2 cuillères à café de poudre à pâte Fleischmann's®
- 1/4 c. à thé de bicarbonate de sodium
- 1/4 c. à thé de sel
- 2 œufs
- 1/2 tasse de sirop de maïs Crown® Lily White®
- ½ tasse d’huile de maïs Mazola®
- 1/4 cup packed brown sugar
- 1 cup mashed ripe bananas (about 2 large)
- 1/2 c. à thé d’extrait de vanille pur
- 1 tasse de pépites de chocolat mi-sucré
- 1 cup chopped walnuts (optional)
PRODUITS
Méthode
- Préchauffer le four à 350 °F.
- Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat eggs, corn syrup, oil and brown sugar in a large bowl. Stir in bananas and vanilla. Gradually stir in flour mixture, just until moistened. Fold in chocolate chips and walnuts, if desired.
- Pour into a greased 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan.
- Bake 50 to 55 minutes if using larger (9 x 5-inch) loaf pan OR 60 to 65 minutes if using smaller loaf pan until toothpick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
