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.
Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
Whisk flour, salt, baking powder, and baking soda together in a bowl.
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.
Stir chopped walnuts, chocolate chips, and flour mixture into banana mixture until just incorporated.
Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
Bake in preheated oven for about 1 hour 10 minutes, or until an inserted toothpick comes out clean.
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.