There always seems to be overripe bananas sitting on our counter. They lie there, rotting, making me feel like the biggest waster on the planet.
The saving grace to ease my forgotten banana guilt is transforming those nasty, blackened, squishy fruits into glorious, comforting banana bread.
I’ve made banana bread more times than I can count, a testament to all the lost bananas that have passed through my door, and I’ve learned two things. A) that I prefer mine with chocolate chips (because why the heck not. Bananas and chocolate? Yes, please). And B) that I like a little texture added, such as walnuts.
Banana Bread with Chocolate Chips and Walnuts
Adapted slightly from Epicurious
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, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
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 50 minutes to 1 hour. (I check it at 50 minutes because sometimes it seems to cook more quickly.) Turn out onto rack and cool.
I’m not totally sure why the recipe has you layer the batter and chocolate chip mixture, but my guess is it’s so that the chocolate chips and walnuts don’t sink to the bottom of the pan. I’ve always thought coating them in flour would prevent that from happening, but I guess this is an extra step to prevent that from happening. If you’re impatient like me, I’d say you could just fold in the chocolate chips and walnuts that are coated in flour into the batter before pouring into the pan.