I’m pretty sure things like this only happen to me.I went camping with a large group a couple of weeks ago. At the end of the weekend, as we’re packing up, a friend of mine comes across some nasty looking rotten bananas that apparently had gotten shoved to the bottom of a produce container. She turns to me and says, “Paula, take these home and make banana bread.” (Just what I want to do after a weekend of camping, right?) But, of course, I did. I took them home, put them in the fridge to keep them from disintegrating even further, and scoured the web for the best banana bread recipe around. I thought this onewas pretty good, so I made a tweak or two and bam! The best banana bread that I have ever tasted was born. Thanks, Emeril. I knew I could count on you!
Source: BAKE! by Nick Malgieri
I did a banana bread bake off and this was the clear winner. Such a perfect balance of sweetness and bananas and chocolate!
Ingredients
2 1/3 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups mashed bananas (use a potato masher or a fork), about 3-5 bananas
8 tbsp (1 stick) unsalted butter, melted
2 tsp vanilla extract
1 cup walnut pieces, coarsely chopped and tossed with about 1 tbsp of flour OR 3/4 cups chocolate chips/chunks OR a combination of the two of these
1 9x5x3 loaf pan, buttered and the bottom lined with a piece of parchment paper
Instructions
- Set a rack in the middle of the oven and preheat to 350F.
- In a large mixing bowl, stir together the flour, sugar, baking powder and salt.
- In another bowl, whisk the eggs to break them up. Whisk in the bananas, then whisk in the butter and vanilla extract until smooth.
- Pour the liquid ingredients into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts or chocolate chips.
- Scrape the batter into the prepared pan and smooth the top.
- Bake the bread until it is well risen and golden in color and the point of a paring knife inserted into the center emerges clean, 55 to 60 minutes.
- Cool in the pan on a rack for 10 minutes then unfold, remove the paper, and cool the loaf right side up.
- Serve plain or add a little butter or cream cheese.
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4 responses so far ↓
1 Amy Kate // Oct 19, 2009 at 8:35 am
This was so delicious! Id love to try it without the chocolate but add walnuts – ever consider that? Mmmmm. Sour cream seems like the secret ingredient!
2 paulawong // Oct 19, 2009 at 11:01 am
the original recipe is for walnuts, but I personally think mixing nuts in my breads is almost sacrilegious.
3 Dave Madsen // Oct 19, 2009 at 6:06 pm
Does EVERY recipe you make contain chocolate or is this part of your usual “tweaking”?
4 Tiffany // Oct 23, 2010 at 9:14 pm
I just took this out of the oven….. AMAZING. So moist and delicious
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