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chocolate chunk banana bread

October 17th, 2009 · 4 Comments

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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!
chocolate chunk banana bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: one loaf banana bread (enough to serve 8-10 people)

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

  1. Set a rack in the middle of the oven and preheat to 350F.
  2. In a large mixing bowl, stir together the flour, sugar, baking powder and salt.
  3. In another bowl, whisk the eggs to break them up. Whisk in the bananas, then whisk in the butter and vanilla extract until smooth.
  4. 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.
  5. Scrape the batter into the prepared pan and smooth the top.
  6. 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.
  7. Cool in the pan on a rack for 10 minutes then unfold, remove the paper, and cool the loaf right side up.
  8. Serve plain or add a little butter or cream cheese.
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Tags: breads · dessert · fruit

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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