Banana-Nut-Chocolate Chip Quick Bread

banana nut chocolate chip bread

Carmen, Cathy's sister-in-law, asked me for a banana nut bread recipe and I have misplaced my grandmother's recipe so I tried this one from Eating Well magazine. It turned out wonderfully. It was so moist and yummy. I took a loaf to Atlanta a couple of weekends ago, and it was gone. A little cream cheese on this bread is a nice addition.

Banana-Nut-Chocolate Chip Quick Bread

Quick bread Dry Mix (whisk together)
1 1/2 C whole-wheat pastry flour or whole-wheat flour
1 C all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt

1/4 tsp ground nutmeg
2 large eggs
1 C nonfat buttermilk
2/3 C brown sugar
2 Tbsp butter, melted
2 Tbsp canola oil
1 tsp vanilla
2 C diced bananas
1/2 C chopped toast walnuts, plus more for topping if desired
1/2 C mini chocolate chips

Preheat oven to 375 for muffins, mini loaves and mini bundts or 350 for a large loaf pan. Coat pan(s) with cooking spray.

Prepare Quick Bread Dry Mix, adding nutmeg to it.

Whisk eggs, buttermilk, brown sugar, butter, oil, and vanilla in a large bowl until well combined.

Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add bananas, walnuts, and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 mins for muffins and mini bundts, 35 mins mini loaves, 1 hour 10 mins for large loaf.** Let cool for 10-15 mins, then turn out onto a wire rack. Let cool completely before storing.

Makes 12 servings

** Please watch the bread carefully. I have changed the baking temperature slightly from the original recipe because I almost burnt my bread with the temp they suggested.