Chocolate Chunk Walnut Banana Bread Recipes

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the granulated sugar, molasses, oil, eggs, bananas and vanilla until well combined. Set aside.
• In a small glass measuring cup, stir together the milk and vinegar and set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Stir in the walnuts and chocolate.
• Add about a third of the dry ingredients into the banana mixture and stir gently until almost combined. Add half the milk mixture and stir just to combine. Stir in another third of the dry ingredients followed by the remaining milk mixture and finally the remaining dry ingredients.
• Transfer into the prepared pan and sprinkle with the turbinado sugar.
• Bake for 55 minutes to 1 hour, or until deeply golden brown and a cake tester or skewer inserted into the center of the loaf comes out clean. Cool for 20 minutes before turning it out of the pan onto a wire rack to cool to room temperature.

Steps:

• Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Steps:

• Preheat oven to 350°F. Combine flour, granulated sweetener, baking powder, baking soda and salt; set aside. Beat eggs, oil and milk in large bowl with wire whisk until well blended. Stir in bananasl. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and walnuts.
• Pour into greased 9x5-inch loaf pan.
• Bake 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack. Cut into 18 slices to serve.

Steps:

• Preheat oven to 350°F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
• Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.
• Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Steps:

• Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
• In another bowl, mash bananas and add to the main mixing bowl.
• Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
• Add two whole eggs to main mixing bowl.
• Mix all ingredients together by hand until it has a batter-like consistency.
• Pour into greased loaf pan.
• Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
• Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
• When finished baking, it is best to let it set overnight before serving.
• ---.
• An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.

Steps:

• Heat oven to 350°F.
• Combine flour, sugar, baking powder and salt. Mix eggs, bananas, oil and milk in large bowl until blended. Add flour mixture; stir just until moistened. Stir in chocolate and nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 55 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min.; remove to wire rack. Cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Steps:

• Sift the flour, baking soda and salt into a bowl. Set aside.
• Whisk the eggs and the vanilla together. Set aside.
• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas and stir until incorporated.
• Mix in the flour mixture until just incorporated with a spatula.
• Pour in the walnuts and chocolate chips and gently fold into mixture.
• Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).