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Chocolate Chip Banana Nut Bread | Can't Stay Out of the Kitchen | this is the best #BananaBread #recipe ever! It's loaded with #ChocolateChips making it rich, decadent & more like a #dessert than a #SweetBread. This addictive and heavenly #bread is terrific for a weekend, company or #holiday #breakfast. #chocolate #bananas #walnuts #HolidayBreakfast #BestBananaBread #ChocolateChipBananaNutBread

Chocolate Chip Banana Nut Bread

Teresa Ambra
Chocolate Chip Banana Nut Bread is spectacular. This amazing Banana Bread recipe has been a family favorite for decades. It's filled with chocolate chips, walnuts and bananas for an explosion of flavor. If you're a chocolate lover, you'll love Banana Bread made this way. It's marvelous for company or holiday breakfasts like Christmas, New Year's or Easter.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 21
Calories 255 kcal

Equipment

  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 plate
  • 1 fork
  • 3 miniature 3 1/2x6" bread pans
  • 1 bamboo skewer or knife, to check bread for doneness
  • 1 electric knife preferred, or sharp bread knife (that won't hack the bread when cutting into slices)

Ingredients
  

  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 large ripe bananas mashed
  • 2 cups self-rising flour sifted
  • 1 teaspoon baking powder (I use a heaping teaspoon)
  • 1/2 to 1 cup walnuts or pecans, chopped (optional, but any kind will do) measure after chopping
  • 12 oz. bag semi-sweet chocolate chips

Instructions
 

  • Mash bananas on a plate with a fork.
  • In a mixing bowl, soften butter.
  • Add granulated sugar, eggs, bananas and baking powder.
  • Mix until smooth with an electric mixer.
  • Stir in the flour, chocolate chips and walnuts.
  • Pour into three greased and floured miniature 3 1/2" x 6" loaf pans. (See note below).
  • Place baking pans on cookie sheet; bake at 325° for 1 hour to 1 hour 15 minutes.
  • To check for doneness, insert a knife or bamboo skewer into the bottom of the pan. When knife comes out clean, bread is completely baked.
  • Cool completely before inverting bread onto a bread board.
  • Cut each loaf into six slices to serve.

Notes

NOTE: If you don't have self-rising flour you can adjust by using 1/2 tsp. salt, a 1/2 tsp. baking soda and UNBLEACHED all-purpose flour to the batter. Most cookbooks will tell you what you need to add per cup of flour to get the same result.
 
NOTE: This recipe is actually a little more than what 3 small miniature pans can hold. I recommend filling the pans about 3/4 full. Smooth the top. Then put any remaining batter in a smaller greased bread pan or a greased muffin tin.
 
NOTE: My oven has never cooked this recipe in under 1 hour and 15 minutes. But your oven may cook faster. Start checking after an hour of baking time.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 255kcalCarbohydrates: 32gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 30mgPotassium: 194mgFiber: 2gSugar: 18gVitamin A: 182IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Keyword bananas, bread, breakfast, brunch, chocolate, chocolate chips, walnuts
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