Breakfasts, Desserts, Snacks

twenty seven

Chocolate Chip Walnut Banana Bread

Hello! I have returned! The world is no longer coming to an end! And what better way to celebrate than to put chocolate in something that is traditionally healthy?! I used to hate bananas, and sometimes I still do. The taste is fine, just something about that texture always freaked me out. As a small child, there were few things I hated more than being given a slice of banana bread complete with giant mushy chunks of cooked banana. Ugh, just thinking about it makes me shudder. However, it’s one of my family’s favorites, so I came in contact with the smushy banana bits much more often than I’d like to recall. Then, one day, the problem was solved- I decided to WHIP the bananas with a beater after their original fork-mashing. Challenge completed. The chocolate chips add a really great extra pizazz as well!

Banana bread became a standard in American cooking in the 1930s with the advent and popularization of baking powder and baking soda, but it was not until 1950, when the original Chiquita Banana’s Recipe Book (published by the United Fruit Company before their official name change to Chiquita) emerged, that banana bread became more widely accepted and enjoyed. Oh, the joy of cookbooks that feature food with faces and human clothing!

chiquita-bananas-recipe-book-1950

Bread

– 1/2 cup butter, softened

– 3/4 cup granulated sugar

– 2 eggs, lightly beaten

– 3 very ripe bananas, mashed with a fork and then whipped with a beater until smooth(ish)

– 2 cups all-purpose flour

– 1 tsp. baking soda

– pinch of salt

– 1/2 cup chopped walnuts (optional)

– 1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease a large loaf pan with cooking spray. Cream butter and sugar until smooth. Add beaten eggs and combine. Add bananas and combine. In a separate bowl sift together the flour, baking soda, and salt. Add to wet ingredients and mix well. Fold in nuts and chocolate chips and pour into prepared pan. Bake 35-45 minutes or until a toothpick comes out clean (except for melted chocolate). Let cool in pan for 10 minutes and then dump out onto a cooling rack. Serve warm or cold, however I very much recommend warm, as the melty chocolate is basically slammin. Enjoy!

 

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