No one I know!
Now that it’s cold outside, banana bread is especially delicious to cuddle up with.
My problem in baking the bread has always been the middle; I could never get it cooked through without drying out the edges. Finally, last week, I got it right with this recipe. I did use the chocolate chips, although next time I’ll leave them out or sub them for raisins. I used sprouted whole wheat flour from whole foods (it’s course, you’ll see it) and doubled the bananas.
Banana Bread with Chocolate Chips and Walnuts
- 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 walnuts, chopped, toasted (just throw them in the oven as it preheats)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup mashed ripe bananas (I doubled this)
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.