Recipe: Walnut-Chocolate Chip Banana Bread (with chocolate batter variation)
Breads - Muffins, Quick BreadsWALNUT-CHOCOLATE CHIP BANANA BREAD
3 very ripe bananas, peeled
2 cups (10 oz) all-purpose flour
1 tsp baking soda
1⁄4 tsp salt
6 Tbsp (3 oz) unsalted butter, at room temperature
3⁄4 cup (6 oz) sugar
2 large eggs
1⁄2 cup (4 oz) sour cream
1 cup (6 oz) semisweet chocolate chips
1 cup (4 oz) coarsely chopped walnuts, toasted
Preheat the oven to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Line the bottom and long sides of the pan with parchment paper. Butter the parchment. Dust the pan with flour, tapping out the excess.
Using a fork, mash the bananas in a small bowl; you should have about 1 cup (8 oz).
In a bowl, sift together the flour, baking soda, and salt.
In another bowl, using an electric mixer, beat the butter and sugar on high speed until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the dry ingredients and beating until smooth.
Fold in the chocolate chips and half of the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining walnuts.
Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the bread cool in the pan on a wire rack for 5 minutes. Unmold onto the rack and remove the paper. Invert and let cool completely. Serve at room temperature.
VARIATION:
DOUBLE CHOCOLATE BANANA BREAD*
Stir 3 ounces unsweetened chocolate, melted into the batter before folding in the chocolate chips and walnuts.
Makes 8-10 servings
Adapted from source: Let's Do Brunch by Brigit Binns, Weldon Owen Publishing
*A note from Betsy at Recipelink:
The sample recipe from this cookbook doesn't match the photo provided so I added the Double Chocolate variation with melted chocolate in the batter. You can add more melted chocolate, if desired, for a darker loaf.
More recipes:
Banana Bread Recipes

3 very ripe bananas, peeled
2 cups (10 oz) all-purpose flour
1 tsp baking soda
1⁄4 tsp salt
6 Tbsp (3 oz) unsalted butter, at room temperature
3⁄4 cup (6 oz) sugar
2 large eggs
1⁄2 cup (4 oz) sour cream
1 cup (6 oz) semisweet chocolate chips
1 cup (4 oz) coarsely chopped walnuts, toasted
Preheat the oven to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Line the bottom and long sides of the pan with parchment paper. Butter the parchment. Dust the pan with flour, tapping out the excess.
Using a fork, mash the bananas in a small bowl; you should have about 1 cup (8 oz).
In a bowl, sift together the flour, baking soda, and salt.
In another bowl, using an electric mixer, beat the butter and sugar on high speed until light in color and texture, about 3 minutes. Gradually beat in the eggs and then the mashed bananas. Reduce the speed to low and add the dry ingredients in 3 additions alternately with the sour cream in 2 additions, beginning and ending with the dry ingredients and beating until smooth.
Fold in the chocolate chips and half of the walnuts. Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining walnuts.
Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the bread cool in the pan on a wire rack for 5 minutes. Unmold onto the rack and remove the paper. Invert and let cool completely. Serve at room temperature.
VARIATION:
DOUBLE CHOCOLATE BANANA BREAD*
Stir 3 ounces unsweetened chocolate, melted into the batter before folding in the chocolate chips and walnuts.
Makes 8-10 servings
Adapted from source: Let's Do Brunch by Brigit Binns, Weldon Owen Publishing
*A note from Betsy at Recipelink:
The sample recipe from this cookbook doesn't match the photo provided so I added the Double Chocolate variation with melted chocolate in the batter. You can add more melted chocolate, if desired, for a darker loaf.
More recipes:
Banana Bread Recipes
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