Banana-Nut-Chocolate Chip Quick Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . Nothing makes your kitchen smell better than banana bread in the oven. Use the pan(s) you have: 9-by-5-inch loaf pan, 3 mini (6-by-3-inch) loaf pans, 6 mini Bundt pan, 12-count standard muffin pan. ground nutmeg, eggs, nonfat buttermilk or 1 cup milk mixed with tablespoon lemon juice, brown sugar, butter, canola oil, vanilla extract, banana, walnuts, mini chocolate chips cvt Ingredients:
1 1/2 cups whole-wheat pastry flour (20581) or whole-wheat flour |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 large eggs |
1 cup (nonfat) buttermilk (97265) or 1 cup milk mixed with 1 tablespoon lemon juice |
2/3 cup brown sugar |
2 tablespoons butter, melted |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
2 cups diced banana |
1/2 cup chopped toasted walnuts (see tip), plus more for topping if desired |
87 g (1/2 cup) semisweet mini chocolate chips |
Directions:
1. Preheat oven to 400 F for muffins, mini loaves and mini Bundts or 375 F for a large loaf. Coat pan(s) with cooking spray.
2. Mix the dry ingredients in a large bowl.
3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add banana, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
6. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
7. Tip: To toast walnuts, spread nuts onto a baking sheet and bake at 350 F, stirring once, until fragrant, 7 to 9 minutes.
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