Chocolate Chip Walnut Banana Bread

I tend to over-buy bananas. Actually — scratch that. I buy bananas that my kids say they’ll eat, but which are then forgotten as they head out the door for school. Either way, I usually end up with a few bananas on the counter that are going to go bad really quick if I don’t put them to good use, and that usually involves making banana bread.

I had never thought about adding chocolate chips before, though. I don’t know why, we all know that chocolate and bananas go well together! So, I found a recipe for a basic banana bread on the Food Network site, and using suggestions in the reviews I added chocolate chips and I also bulked up on the walnuts, because I love walnuts.

The bread came out dense and moist, and is delicious spread with butter. I made this Saturday night for our Sunday breakfast, and was lucky enough to get pictures before it was devoured by my family!

Chocolate Chip Walnut Banana Bread

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

~ Sift the flour, baking soda, and salt into a medium bowl and set aside. Whisk the eggs and vanilla together, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

~ Cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled) and mix well.

~ With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate chips and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.