Chef Johns Banana Bread

Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana-walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition.

Step: 1

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.

Step: 2

Whisk flour, salt, baking powder, and baking soda together in a bowl.

Step: 3

Beat butter and sugar with an electric mixer in a large bowl until smooth. Add mashed bananas and beat until combined. Beat eggs into the butter mixture one at a time, fully blending each egg before adding the next. Stir vanilla extract and milk into the mixture.

Step: 4

Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.

Step: 5

Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.

Step: 6

Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.

Step: 7

Let the bread rest in the pan for 15-20 minutes; remove from pan, slice, and serve.

Per Serving: 334 calories; protein 5.3g; carbohydrates 43.8g; fat 16.6g; cholesterol 51.4mg; sodium 407.4mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.