Chocolate Chip Walnut Banana Bread

If you want an exceptionally moist loaf of banana bread, try this recipe. I've been playing with banana bread recipes for years, and this adaptation is really good. I made it last night and brought a slice with me to work today. Decades ago, my sister-in-law Lynn gave me great advice, a tip she got from her mother Audrey. She suggested wrapping the loaf of banana bread with foil while it was still warm (about a half-hour out of the pan). This results in an ultra-moist loaf of banana bread.

Another plus -- this recipe is basically stirred together. No appliances, no beating, just stirring ingredients and they come together beautifully resulting in a heavy, dense banana bread, which is the way I like it. This loaf slices like a dream, too, not a crumb lost. It's great as is, but could be enhanced with a smear of soft butter, or grilled to a crisp on a hot pan.

SO good!

CHOCOLATE CHIP WALNUT BANANA BREAD
Preheat oven to 350 degrees F
Spray a 9x5 loaf pan with vegetable spray or butter generously

4 oz. unsalted butter, melted
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain or vanilla greek yogurt, or sour cream
3 medium bananas, mashed ahead of time
1/2 cup walnut pieces
1/2 cup chocolate chips

In large mixing bowl, stir together melted butter with sugar. Add eggs, whisking in with fork, one at a time. Stir in vanilla extract.

Add flour, baking soda and salt, and with fork, stir well into wet mixture. Add yogurt, mashed bananas, walnut pieces and chocolate chips. Batter will seem exceptionally moist. That's OK.

Fill prepared loaf pan with batter and bake in center of oven for one hour. Test for doneness at an hour and if it seems too moist in the middle, bake for another 5 minutes. It's done when you press the center with a finger and it bounces back, or when a toothpick inserted in the middle comes out clean. I like to use the "nose" test - when you can really smell the aroma of the banana bread, it's just about done.

Allow to cool on a wire rack for about 15 minutes. Turn out to cool on rack, and about half an hour later, when it's still slightly warm, wrap loaf in aluminum foil. Wait a few hours (if you can!) to cut it into the most perfect slices of beautiful, delicious banana bread!

Banana Walnut Muffins, revisted

This is a slightly revised version of my banana walnut muffin recipe.  I baked these last night and switched things up a bit.  I think you'll like them.  They are a cross between a muffin and banana bread, and there's no reason you can't put all this batter in a loaf pan.  Then you'd have nice slices to toast!  If you make it into a loaf, bake at 350 degrees for about 50-60 minutes or until it tests done.


BANANA WALNUT MUFFINS
oven - 375 degrees F
makes one dozen

1/2 cup granulated sugar
1/2 cup brown sugar
4 tablespoons, butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup sour cream or plain greek yogurt
2 ripe bananas, peeled, in chunks

3.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3/4 cup chopped walnuts

Cream butter with sugars for five minutes, scraping bowl once or twice.  Add vanilla.  Add eggs, one at a time, beating well after each addition.  Add sour cream, beating until incorporated.  Add chunks of bananas, and mix until the banana is broken down and mixed in well with the rest of the ingredients.  It's OK if there are some larger pieces.

To the butter mixture, add 3.5 cups flour mixed with the baking powder, baking soda, and salt.  Beat until all the dry ingredients are incorporated.  Fold in walnuts.

Spray or line muffin tin with paper liners.  Divide batter among 12 muffin cups. Sprinkle a few walnut pieces on top of each muffin.  If you have coarse sugar (turbinado, etc.), sprinkle a little of that too.

Bake for 20 minutes at 375 or until muffins are done (spring back when you lightly press the center) and there is no more moisture at the top. 

Cool in pans for 10 minutes.  Remove to wire rack to continue cooling.