Most people I know seem to have some sort of banana bread recipe. This well liked bread is a mainstay of brunches, pot-lucks, and family gatherings. There is a variation on the recipe involving spices, nuts, and chocolate. I like mine with all three. The addition of chocolate makes it a great afternoon tea bread.
I have tried many different recipes. Some are way too sweet for my liking. My version is an adaptation of a combination of two recipes from Better Homes and Gardens New Cook Book and The King Arthur Flour Baker’s Companion – The All Purpose Baking Cookbook.
Ro-Ri’s Banana Nut Chocolate Chip Bread
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup chopped walnuts
1 large egg
½ cup sugar
⅓ cup vegetable oil
2 tsp vanilla
1 cup mashed banana (2 ripe bananas)
1 cup half and half or buttermilk
½ cup semi-sweet chocolate chips
Preheat oven to 350˚F. In a medium sized bowl, stir together flour, baking soda, salt, cinnamon, and nutmeg until combined. In another bowl, beat together egg, sugar, and oil. Blend in mashed banana, vanilla, and half and half. Add dry ingredients, walnut, and chocolate chips all at once to banana mixture. Stir until just combined.
Pour batter into a greased and floured 9″x5″ loaf pan. Bake for 65 minutes, or until wooden pick inserted in the center comes out clean. Tent bread with aluminum foil after 40 minutes to prevent bread from browning too quickly.
Cool in pan for about 10 minutes, remove and cool on wire rack.
It’s done! Enjoy…..