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This was originally to be baked in a 9 x 5 loaf pan, but I like to make the muffins instead, especially for the kids.
Food Editor’s Note: These are delicious and a bit different from the typical banana muffin or bread. They are lighter and fluffier, with a milder banana flavor. Perfect for kids and all muffin-lovers, who will gobble them up! I'm sure they can be frozen, but they have disappeared from my kitchen too fast to test that out!
2 cups flour1 teaspoon baking soda1 teaspoon salt1/2 cup shortening or butter (softened)1 cup sugar2 eggs1 tablespoon white vinegar1/2 cup minus 1 tablespoon milk1 cup mashed ripe bananas1/2 cup mini semi-sweet chocolate chips
Yield: 12-14 muffins
Note: For a loaf, grease the pan and bake 50-60 minutes.
Liz Zygadlo is the Food Editor's sister-in-law and a fantastic baker. She has made these muffins or the loaf version for innumerable gatherings of family and friends. Liz credits the original version of the recipe to our sister-in-law's mother, Harriet Chodosh, but she has tinkered with it over the years.
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