For all the black bananas
This version uses pecans, mini chocolate chips, flax seed, and 1/2 whole-wheat, 1/2 all-purpose flour.
Banana Chocolate Chip Bread
(from The San Francisco Chronicle Cookbook)
This recipe is from Flo Braker who writes about baking for the newspaper.
1 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 cups sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup finely chopped toasted walnuts
1 cup mashed banana (about 2 medium bananas)
2 large eggs, lightly beaten
1/4 cup plus 1 tablespoon buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips
Adjust the rack in the lower third of the oven; preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3-inch loaf pan.
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Stir in the walnuts.
Combine the banana, eggs, buttermilk, oil and vanilla; add to the flour mixture. Stir until just combined. Fold in the chocolate chips. Spoon the batter into the prepared pan.
Bake for 1 hour and 15 to 20 minutes, or until a cake tester inserted in the loaf comes out clean. Cool 10 minutes in the pan, then turn the loaf out onto a rack to cool completely.
Slice thinly to serve.
Serves 16
5 comments
Hahaha…you are getting domestic!~ Holy smokes :O) I would hate to find out what would happen to me when I get pregnant…I’ll probably be opening a bakery or something, considering how much I like domesticity already!~
Yum! I love banana bread! And everything is better with chocolate chips. :)
Julia, it’ll likely kick into a higher gear than you’d ever expect. (ps — is this Julia Szilagyi or another…?) ;)
Anneli — I concur. Perhaps I could bring this to your tea party?
haha…you are probably right :) I’m Julia your annonymous blog visitor! I go to SFU, I’m a chemist…*trying* to get my MSc done soooooon! I visit you in between the endless reactions, it brightens my day :)
Wonderful! It’s so nice to have you here, Julia. :) I’m glad I can bring you some healthy distraction…
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