At breakfast, I usually reach for the bacon or hashbrowns – anything salty really. Sometimes, if I’m out for brunch, I even go for a burger at 11am. What can I say? I just need sodium I guess. But sometimes, just sometimes, I crave something sweet before 10am. Sometimes I need something with chocolate. Enter banana bread.
The recipe is great for me in a couple of ways. One, I have an excuse to eat chocolate early in the day and claim it’s breakfast. Two, I often buy too many bananas for myself that inevitably go bad. At that point I basically have to make banana bread. It’s required.
I’m not a huge baker, but I do have an intimately close relationship with my Kitchenaid stand mixer. I received it as a graduation gift and I LOVE it. Everyone should have one. They can be pricey, but you can find them on sale. I posted last week on my Insta stories because I found the heavy duty version on sale at Best Buy. Kohl’s also has them on sale sometimes. The more neutral colors also go on sale more – like this white one from Kohl’s. If you want to wait for a pretty color, you will have to pay more. But if you don’t want to wait for your wedding registry to get one just stalk some websites around holidays and find your deal!
I realize that adding in nuts and chocolate can be a little controversial when it comes to banana bread, but for me it makes the meal (yes I said meal). It needs a little crunch and a little pop of sweetness. And once again it is your excuse for chocolate in the morning!
The batter is definitely more of a cake/brownie consistency so sometimes the chocolate chips can fall to the bottom of the bread. This means there isn’t a chocolate chip in every bite. Tragedy. So my trick is to mix some flour into the chocolate chips first and make sure they’re coated in it. Once they’re folded into the batter they stay suspended throughout and you end up with evenly distributed chocolatey goodness.
When it comes to the walnuts, you have two options. You can chops them into larger pieces and have that real crunch. This is my way and I love the texture it adds. You could also chop them up very small, nearly pulverized, and add them to the batter and it adds a different consistency to the bread. I have never tried it this way, but my aunt swears by it.
Another tip I have for you: if you want banana bread and your bananas aren’t overly ripe yet, do not fear. You can mash up your regular bananas and add in about a tablespoon of brown sugar to make up for the lack of natural sugars. The banana bread comes out just as sweet and you’re not stuck waiting around the fruit to ripen.
This banana bread is my favorite breakfast treat and has impressed many a friend and coworker. As always, let me know if you try it!
Chocolate Chip Banana Nut Bread
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 2 eggs
- 1 cup granulated sugar
- 1 cup mashed banana
- 1 tsp lemon juice
- 1 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips semi-sweet or dark
Preheat the oven to 350 degrees F and butter a loaf pan.
Using the paddle attachment on the mixer, add butter, sugar, eggs, banana, lemon juice, and vanilla extract. Mix until incorporated.
Sift in flour, baking powder, baking soda, salt, and nutmeg. Mix until incorporated, stopping once to scrape down the bowl.
Fold in walnuts and chocolate chips.
Pour the mixture into the greased baking dish and bake for 60-75 minutes, until a toothpick stuck in the middle of the bread comes out clean.
Allow to cool for about 10 minutes before serving