Nutty and Chocolatey Banana Bread

If you’ve been following me on Instagram, you’ve probably seen that I’ve made this bread twice this week, both times with my officemate Ruby – she loves to cook and bake just like I do. We love baking banana breads at home, it makes our flat smell so…cozy. I used to buy banana bread slices from Toast Box because that’s the only version I could stand. I don’t like ripe banana, I like the bitter aftertaste of the almost ripe bananas. I know, I’m weird but when my husband requested for homemade banana bread because he is so crazy about banana bread with nuts, I couldn’t say no — even if I knew what kind of banana they use! I read it on instagram one time — “The more brown spots, the better!”. It uses super dooper ripe bananas. Blech!

But it wasn’t that bad. As long as I just put 1 cup of mashed banana…or maybe up to 1.5 cups — it was fine.

I found this recipe which was perfect for us! ๐Ÿ™‚ It was amazing, it comes out moist each and every time (check out my instagram’d banana breads)! I have used brown sugar instead of white — but I have tried it with just 3/4 cup of white sugar and lots of nuts, it was still moist and still tastes great! ๐Ÿ™‚ I’ve tried ripe bananas…but with just a couple of browns pots…and I tell ya, what they say is true — when we use bananas that were NOT yellow anymore — completely brown, it tasted way way WAY better!

For this recipe, I show pictures of a single (big) loaf with walnuts and three small loaves in different flavors (almonds & pecan, walnut and chocolate chips). These three small loaves were especially baked for my mother-in-law because she loves banana bread, just like her son. ๐Ÿ™‚ I baked it in Hong Kong and then flew to Manila the next day.

Nutty and Chocolatey Banana Bread
Makes around 6-8 servings

Recipe adapted from The Redhead Riter

Ingredients

  • 1 2/3 cup sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt (omit salt if using salted butter)
  • 1/2 cup softened butter
  • 1 cup white/brown sugar (or you could use less: 3/4 cup)
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed very very ripe bananas
  • 1/2 cup sour cream
  • (*) 1/2 cup chopped nuts + some whole nuts for topping
  • (**) 1/4 cup chocolate chips + some for topping
  • (**) 1/4 cup chopped walnuts + some whole ones for topping
  • (**) 1/4 cup chopped almonds + some whole ones for topping
Have all the ingredients ready

Have all the ingredients ready

  1. Remember to leave the butter on the table a few hours before starting any preparation.
  2. When the butter has softened, preheat oven toย 180ยฐ/350ยฐF.
  3. Sift flour, baking soda and salt.
  4. Mix softened butter and sugar with a paddle attachment until creamy.
  5. Add eggs one at a time.
  6. Add vanilla extract and mix well.
  7. Add sifted ingredients into the mixing bowl and continue mixing (still using the paddle attachment).

(*) If making one big loaf , use a 9″x5″ pan:

  1. Add sour cream, mashed banana and chopped nuts.
  2. Prepare loaf pan by lining with non-stick cooking paper or spreading butter all over and sprinkling flour and shaking off the excess.
  3. Pour batter with chopped nuts.
  4. Top with whole nuts.
  5. Bake for about 1 to 1.5 hours,ย or until your cake tester/toothpick comes out clean.

(**) If making 3 mini loaves:

  1. Add sour cream and mashed banana into mixing bowl.ย Mix to combine everything.
  2. Prepare loaf pan by lining with non-stick cooking paper or spreading butter all over and sprinkling flour and shaking off the excess.
  3. Pour batter evenly into the three loaf pans.
  4. Add the chocolate chips to one, chopped almonds in the other, chopped walnuts in the third loaf pan. Mix using a spatula.
  5. Top with reserved whole chocolates and nuts (according to the loaf’s contents).
  6. Bake for about 40 minutes to 1 hour, or until your cake tester/toothpick comes out clean.

Banana Bread-top

See how moist it is!

See how moist it is!

 

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5 responses to “Nutty and Chocolatey Banana Bread

  1. It is always more fun baking with a buddy. I love all 3 versions of your moist banana breads and love the whole nut garnish effect. If you ever need a baking buddy in HK, give me a ring. Take Care, BAM

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