Chocolate Chip Banana Nut Bread
It’s Friday, and what better way to end the week, than a sweet treat. The construction guys at the Lolo Peak Brewery work hard all day long, and would have no problem handling the extra calories. They’ve been, so graciously, accepting my Persian baked goods so far, it was time to make them something more familiar.
This is a very moist, light banana bread with a crisp sweet crust. I didn’t get a chance to have a piece or take it up to the job site, but I was told the boys put it away in 5 minutes. I think that’s the best compliment evah! Luckily, someone took this picture with their camera.
Ingredients (1 loaf ~ 10 slices):
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice (substitute with nutmeg OR clove )
Wet (room temp.)
- 1/2 cup butter
- 1 cup sugar (white or brown)
- 1 large fully ripened or brown-peeled banana (~1 cup), mashed or pureed
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 2 eggs, beaten just enough
- 1/2 cup chocolate chips, semi-sweet or bitter-sweet
- 1/4 cup chopped walnuts
- 1 Tbs hot water
- 3 Tbs brown sugar
Time~ Prep: 30 min Cook: 60 min
- In a large bowl combine all ingredients from the Dry list. Se aside.
- In another bowl, cream the butter and sugar with an electric mixer ’till soft and frothy (~5 min). If you don’t have a mixer, partially melt the butter and whisk in the sugar ’till creamy.
- Mix in the rest of wet ingredients.
- Gently pour the wet ingredients into the dry bowl and combine with a fork. For a lighter texture, mix no more than 15 seconds, even if there is visible lumps. Over mixing hardens the bread.
- Fold in the fixins.
- Preheat oven to 350 Fahrenheit. Grease a 9×5 inch loaf pan. Sprinkle flour to coat. Turn upside down to rid of excess.
- Pour batter into the pan and spread evenly. Combine the glaze in a small bowl and pour over batter. Decorate with banana slices if you have left.
- Place in the center of the mid-level oven rack and bake for 60 min OR the inserted toothpick to the center of the loaf comes out clean and the edges brown.
- Allow to sit ’till it’s cool enough to touch (~ 15 min). Invert the pan and the loaf should drop out. Allow to cool to room temp.
Soon as the wet and dry ingredients are mixed, the batter should be baked, and can not be stored.