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Who says “No!” to homemade banana bread?

November 8th, 2012 No Comments

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

Bon Appetit February 2000


  • 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.

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