Anything just about with banana in it is good to me! I use it in my cereal, my pancake batter, my paninis, and of course bread! I’ve even grilled it!
I like tasting the banana flavor in my dishes that use them and I have eaten banana bread from restaurants before and couldn’t taste much of it at all. Leaves me feeling well…unfulfilled!
When I go to buy bananas at the store, I pick them up and smell them. That might seem strange to someone else but if I don’t smell the freshness with a good amount of scent, I move on to another bushel. I mean, what’s the point of adding it if no one can taste the banana in banana bread?!
Also, with this recipe, it calls for chocolate chips and nuts which is entirely optional for you. You can certainly leave them out. But the combination of bananas, chocolate and chopped nuts is heavenly. Serve this up for breakfast for dessert or just a snack!
Banana Nut Chocolate Chip BreadCourse: Ordinary Recipes Made Gourmet
Parchment or wax paper
2 c. flour
1 c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. each ground nutmeg and salt
2 medium (1 cup) ripe bananas, mashed
1/3 c. oil
1/4 c. milk
1 tsp. vanilla extract
1 c. chopped nuts
1/2 c. mini chocolate chips
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or wax paper extending paper up sides of pan; set aside.
- Combine flour, sugar, baking powder, cinnamon, nutmeg and salt on a sheet of parchment or wax paper; set aside.
- In a large bowl, combine bananas, eggs, oil, milk and vanilla extract.
- Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts and chocolate chips; pour into parchment lined-pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan.
- Use edges of parchment to lift bread from pan onto a wire rack. Pull back edges of parchment. Cool completely. Makes 12 servings.