Fall is around the time when I start doing more baking. And as the first day of Autumn – The Fall Equinox – arrives this Friday, I look forward to a weekend of festivities. Some baked goods are perfect to nourish every person’s senses. I’m baking some traditional Banana Bread that can be easily passed around and there will be a slice for everyone.
Trick To Moist Banana Bread
This Banana Bread is super moist and extra special crusted with walnuts and chocolate chips. The trick to making a moist Banana Bread is extra bananas. When most recipes call for two ripe bananas, go with four and you will see the difference in the recipe.
The Crust Is the Best Part
I choose to simply crust the top of my loaf with chocolate chips and walnuts because, that way you can truly enjoy the purity of the moist banana bread and it helps with kids who may not want the nuts or chocolate chips in the bread. Simply cut the crust off and serve, while you enjoy the best part yourself – the crust of course!
I have lightly sprinkled chocolate chips and walnuts on my batter, which is fairly thick and won’t sink the toppings. Here is my recipe for Chocolate Chip & Walnut Crusted Banana Bread.
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
6 mashed overripe bananas (about 2 cups)
1/2 cup chocolate chips (semi-sweet or milk)
14/ cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, cream together butter and brown sugar.
- In a separate bowl stir eggs and mashed bananas together until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan.
- Sprinkle on top of batter chocolate chips and walnuts
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let bread cool in pan for 10 minutes.
- Serve warm or cooled.
To remove entire loaf from baking pan and serve whole bread on separate dish, bake in a foil pan. Once cooled, the foil can be pulled away to remove loaf from baking pan and serve.