I normally prefer my banana bread with only walnuts. And that’s weird for me. See, as those of you who read my blog regularly know, I’m a pretty severe chocoholic. There are very few desserts I don’t think are better with chocolate. Very few. But banana bread…usually better with chocolate.
Nonetheless, I got a mean craving for banana bread with chocolate chips the other night. And since I know many of my readers probably love banana bread with chocolate chips, I went with it. I made this outstanding banana-walnut bread from my favorite baking book, Williams-Sonoma Essentials of Baking, not too long ago. The recipe was absolutely wonderful, but I wanted to try something new just for comparison purposes. This Joy of Cooking recipe was good. I’m definitely glad I tried it. I’d have to say, though, if I ever get another craving for banana bread with chocolate chips, I’ll make the Williams-Sonoma recipe.
2/3 c. all-purpose flour
2/3 c. whole-wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. ground cinnamon
5 1/3 TBSP (1/3 c.) unsalted butter
1 tsp. pure vanilla extract
2/3 c. light brown sugar
2 large eggs, lightly beaten
1 c. mashed, very ripe banana (about 2)
3/4 c. semisweet chocolate chips
1/2 c. coarsely chopped walnuts (optional)
1. Preheat oven to 350 degrees. Spray a 9×5 loaf pan with baking spray or grease and flour.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, vanilla, and brown sugar together on high speed until light and fluffy, about three minutes.
3. Meanwhile, in a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon.
4. Beat flour mixture into butter mixture until completely blended and the consistency resembles brown sugar. Gradually add in the eggs.
5. By hand, fold in bananas, chocolate chips, and walnuts until just combined.
6. Pour the batter into loaf pan and spread evenly with a spatula. Bake until a toothpick inserted in the middle comes out clean, about 50 to 60 minutes.
7. Let cool in pan on wire rack for five minutes before turning out to cool completely on rack.
One year ago: magic blondies