A banana-celebration party is nothing without a loaf of banana bread. Think of the banana bread as the chief of the party, the big shot, the one welcoming all of the other newcomers to the table. I like my banana bread with walnuts and chocolate, and so I altered Dole’s recipe for Classic Banana Bread, adding semisweet chocolate chips, substituting walnuts for almonds, and elimination ground cinnamon. I also increased the amount of sour cream for a more tender bread. I might take this one step further next time and add crushed banana chips to the top of the bread.
Choco-Wwalnut B’Anna Banana Bread
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter butter, at room temperature
3/4 cup packed brown sugar
2 large eggs, at room temperature
2 medium ripe bananas, mashed
1/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees and lightly grease a 9″x5″ loaf pan with nonstick cooking spray.
2. Combine flour, baking powder, baking soda, and salt in a bowl.
3. Beat butter and sugar with a handheld mixer, until the two are well incorporated, light and fluffy.
4. Beat in the eggs, one at a time. Add bananas, sour cream, and vanilla. Blend in just to incorporate. Do not overbeat.
5. Fold in the flour mixture and gently stir in chocolate chips and walnuts.
6. Transfer the batter into the prepared loaf pan.
7. Bake in the preheated oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the banana bread comes out clean.
8. Cool the banana bread on a cooling rack, remove from the pan, slice and serve!
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