Badass Chocolate Chip & Walnut Banana Bread
My thoughtful, gift-giving mom sent me the much appreciated Mrs. Field's Cookie book on Valentine's Day 1993. At the time, I was newly married and eager to experiment baking treats for my hubby. I explored many sweet items from this book but was only dazzled by the heavenly banana bread recipe that has become my signature baking item over the past twenty five years. Aside from this notable recipe and a handful of others, I simply never found my spark in the baking department, and tend to prefer cooking real wholesome savory meals over desserts. Naturally I was thrilled to discover this delightful banana bread and especially elated since bananas are a staple in my house. When time allows, the recipe is quick and easy to prepare, all you need one hour to bake and the results are always scrumptious. I have tested many other banana bread recipes over the years, always tasting dry, lacking the moist, spongy and divine qualities of this beloved badass banana bread.
Over the years I searched for one word to best describe my treasured banana bread recipe and badass stuck with me, there is not a better description. I have shared my fav recipe among family, friends, colleagues, at many school functions, and above all, my groom still goes bananas for a slice after all these years!
Serves: 2 loaves, 12 slices
2½ cups flour
1½ teaspoons baking soda
½ teaspoon salt
¾ cup butter, softened
1½ cups light brown sugar, packed
2 large eggs
3 (7 mashed) cups bananas, mashed
1 teaspoon vanilla extract, pure
½ cup Ghirardelli chocolate chips
1 cup chopped walnuts, optional
1. Preheat oven to 325ºF. Grease two 9 x 5 inch loaf pans.
2. In a medium bowl, combine flour, soda and salt; set aside.
3. In a large bowl, cream butter and sugar with an electric mixer. Add eggs, bananas and vanilla. Beat together at medium speed. Scrape down sides of bowl.
4. Add the flour mixture, then blend on low speed just until combined. Stir in chocolate chips and walnuts. Do not overmix.
5. Pour batter into prepared pans. Bake in oven for 60-70 minutes. A toothpick inserted in center should come out clean, and the bread should pull away from sides.
6. Cool in pan for 10 minutes. Turn pans on sides; cool to room temperature before removing and slicing.