We were in Alabama last week visiting my husband’s family for Thanksgiving. I like to come home to a clean house so I won’t feel overwhelmed trying to get caught up on laundry. It’s hard to get back in the swing of things once you are away for a few days. I thought I had taken care of any food that might not make it until we returned but found a big batch of bananas that I had overlooked. Many folks would be sad to see those mushy black bananas but I just smiled and turned on the oven.
I love to bake especially in the fall and winter. There is something so inviting about a home that filled with the smell of fresh baked goods. I also don’t mind the fact that the oven adds a little extra warmth to the house…I am a bit more cold natured that my guys. I especially don’t mind when I am whipping up one of the best recipes ever – Chocolate Banana Bread With Walnuts.
I tease my husband that I am going to start calling this recipe “Banana Chocolate Crack” because it’s so good we can demolish an entire loaf in a day! I have made many banana bread recipes over the years but this is the only one I make now. I finally tweaked this one to the point of perfection – yes it’s that good!
Luckily the folks at Good Cook sent me a Sweet Creations Mini Loaf Pan so instead of one loaf I was able to make four small ones. I am hoping this will help the batch last a bit longer. Although I guess I should admit that the loaf I used for the picture is already gone! I think I will be making a couple more batches so I can have a few in the freezer. I might even give a few away to some friends and family if I can get them wrapped up before my guys get their hands on them.
Right now you can use the code SWEETLOAF to get 25% off the Mini loaf pan at GoodCook.com. Grab it for someone on your holiday list and be sure and print them a copy of this recipe…they are sure to love your gift.
- 1¼ cups all-purpose flour, sifted
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, softened (plus more for greasing the pan)
- ½ cup sugar (plus more for sprinkling in pan)
- ½ cup brown sugar, packed
- 4 very ripe bananas, peeled and mashed
- ½ cup walnuts, chopped
- ¼ cup mini semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Butter your loaf pan(s) then sprinkle with sugar. Shake pan to coat the entire buttered surface with sugar.
- Mix flour, baking soda and salt together then set aside
- Combine eggs and vanilla, set aside.
- Cream butter and sugars in mixer fitted with paddle attachment.
- Gradually add egg mixture and beat until incorporated.
- Add mashed banana to mixture.
- Add flour mixture and then mix by hand just until just moistened (do not over mix)
- Fold in chopped walnuts and mini chocolate chips.
- Pour into butter and sugared loaf pan(s).
- Bake in 350 degree oven for 40 minutes for 4 mini loaves (1 hour 10 minutes for single loaf) or until the top springs back when touched.
- The outer crust will be dark and crispy and the inside moist and delicious!
- Allow to rest in the pan for 5 minutes then transfer to a cooling rack.
Also - mini chocolate chips work best in this recipe as the larger ones tend to sink to the bottom of the batter.
Adapted from Food Network