Banana Walnut & Chocolate Chip Bread

When this loaf of banana bread comes out of the oven I simply cannot wait for it to cool off before I give in to temptation and cut a small piece out of the corner, hoping it will go unnoticed, and pop it into my mouth! This banana bread is a moist, sweet but not too sweet, hearty, bread. The combination of the creamy banana, sweetness of the chocolate and the crunch of the walnuts is a heavenly trio that is easy to throw together and is the perfect accompaniment to coffee (or milk if you aren’t a coffee drinker)! I always make two loaves at a time. We enjoy one fresh out of the oven, and the second loaf is off-limits until breakfast the following morning when I use it to make Banana Bread French Toast… Oh yes, it is delicious! There is no need for syrup or jam, I simply dust the bread with a small amount of powdered sugar and enjoy!

Back to the original loaf. This recipe if extremely versatile, you can swap out the chocolate chips & walnuts for what suits your taste buds, or what you have on hand in your pantry. Pecans, butterscotch chips, raisins, cinnamon chips, toffee pieces, Crasins, dates, peanut butter chips, blueberries, and pistachios are all easy to switch with the original add-ins. Just remember if you use blueberries that are frozen they must be thawed and tossed in all-purpose flour prior to adding to the dough and don’t over mix. Over mixing quick bread or muffin dough will make them tough.

Leave me a comment and let me know which add-in combination you like best!

Once this bread is in the oven your home will be filled with a delightful aroma that will leave you anxious for the timer to go off!

Banana Walnut & Chocolate Chip Bread:

1/2 cup butter, softened

1-1/2 cups sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

2 tablespoons 2% milk

1 teaspoon vanilla or rum extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chopped walnuts

1/2 cup semi-sweet chocolate chips (I prefer the miniatures)

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine the flour, baking soda and salt; gradually add to banana mixture just until moistened. Fold in nuts.
•    Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* This recipe is adapted from: Taste of Home

To make the French Toast:

Heat skillet to medium-high heat.

 Slice the completely cooled banana bread with a serrated knife, slicing it about 3/4″ thick. This is to prevent the bread from crumbling, and is to keep the bread in tact while it sizzles away in the skillet.

Whisk together: 4 eggs, 2 TBSP Milk, 1/4 tsp. Pure Vanilla Extract, & 1/4 tsp. ground cinnamon.

Dredge the sliced bread in the egg mixture and immediately put in the pre-heated pan. If the pan isn’t non-stick I spray with cooking spray right before I add the bread.

Cook approximately 2 minutes on each side.

Garnish with a dusting of powdered sugar and enjoy the good vittles!