Tuesday, January 7, 2014

Banana Walnut Chocolate Chip Loaf



My favourite part of this banana bread is the top.
I strategically break off pieces to make sure I have a bit of topping with every bite.
Walnuts, bananas and chocolate were meant to be together and this moist banana bread is a perfect cold winter treat.
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup oil
  • 2/3 cup brown sugar
  • 1 1/2 cups mashed bananas, about 3 large
  • 2 eggs
  • 1/2 cup sour cream
  • 1 1/4 cup chocolate chips (divided 1 and 1/4)
  • 1 1/4 cup chopped walnuts,  (make sure they taste fresh and divide 3/4 and 1/2 )
  1. Preheat oven to 350. Grease a large loaf pan.
  2. Combine flour, soda and salt in a large bowl and make a well in the center.
  3. Combine the wet ingredients  and brown sugar in a medium bowl and stir until well combined.
  4. Pour the wet ingredients into the dry ingredients, stir just until dry ingredients are moist and then add the larger amounts of chocolate chips and walnuts and stir to combine.
  5. Pour into loaf pan and sprinkle remaining chocolate chips and walnuts on top.
  6. Bake 50 - 55 minutes.  A toothpick should come clean out of the center.
  7. Cool on rack.  Wrap well and refrigerate.  It slices easier chilled.



5 comments:

  1. Oh yum. I have the perfect bananas to make this today and we're stormed in! Maybe having the oven on will warm up the kitchen? Thanks for this recipe Lovella!

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  2. Along with chocolate chips and nuts, adding some frozen or fresh cranberries to the batter makes a yummy combination too!

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  3. Oh, wow, Lovella, this really looks schmackhaft! Can't wait to make it, and I may try Joanne's suggestion and add cranberries to put it over the top! This is the sort of treat that one can easily overdose on....I will turn into a roly-poly for sure. Thanks for the recipe.

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  4. This is delicious! I adapted it to make it gluten free by substituting Bob's Red Mill All purpose GF baking mix for the flour, adding 1 tsp xanthan gum, and I substituted yogurt for the sour cream. I made mine into muffins, and I got 18 from the recipe, baking for 22 minutes. I will be making them again. Jenny

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  5. Just made this. I used 1 C cake flour and 1/2 C. white whole wheat flour, since I was out of all purpose. Also added 1 C frozen cranberries. But I forgot the oil! Tasted good anyway. Now I'm curious about how it would turn out with the oil. It needed a full 55 minutes to bake.

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