by ADMIN on OCTOBER 20, 2013
When it comes to fruit, sometimes it becomes overripe before you get a chance to enjoy its tastiness. The good thing about bananas is that if they become too ripe, a quick bread is just around the corner! This banana bread is a deliciously moist, half whole wheat, chocolate chip and walnut studded loaf that will have everyone oo’ing and ahh’ing!
TIP: When making quick breads, never overfill the bread pan. Too much batter will create too much weight and the bottom will take longer to cook and may not rise properly (read: dry top and wet bottom!). Fill the bread pan only half way or a tad more for a perfectly cooked loaf. If there is extra batter, either make a second small loaf, or divide it among muffin tins!
Extra: To spice things up a bit, swap out the walnuts for shredded coconut!! Rae's Chocolate Walnut Banana Bread Prep time: 10 mins Cook time: 55 mins Total time: 1 hour 5 mins Serves: 20 This banana bread is moist, delicious, and studded with chocolate chips and walnuts. Mm, mm good!
1.5 cups white flour
1.5 cups wheat flour
½ cup sugar
2 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
⅓ cup canola oil
½ cup vanilla greek yogurt
1 tsp vanilla
6 ripe bananas, mashed
¾ cup walnuts, chopped
¾ cup semi-sweet chocolate chips (or dark chocolate)
Preheat oven to 350F and prepare two bread loaf pans with spray canola oil.
Mix together all dry ingredients (except walnuts and chocolate chips) in a large bowl. In a smaller bowl, mix together all wet ingredients.
Pour wet ingredients into the flour mixture and stir until just combined. Gently mix in walnuts and chocolate chips.
Divide batter between the two pans.
Bake for 50 to 60 minutes, checking with a toothpick for doneness. The toothpick should come out clean when the loaves are ready.