Banana bread with chocolate chips and nuts
With the sheer amount of butter and sugar that goes into the batter, not to mention how the batter is mixed, it's a cake and not a bread. Call it whatever you like. I call it delicious.To make clean slices, cool and chill in the fridge (wrapped in cling film) for a few hours. Slice then heat each serving in the microwave for 10 to 15 seconds. It's really best served warm than cold.
Ingredients
- 1 ½ cups all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups mashed overripe bananas
- 6 tablespoons melted unsalted butter
- ½ cup dark brown sugar loosely packed
- ½ cup white sugar
- 1 large egg
- 1 cup chocolate chips dark is best; milk chocolate is okay too
- ½ cup roughly chopped roasted unsalted cashew nuts or you preferred nuts
- halved roasted unsalted cashew nuts for the topping
Instructions
- Preheat the oven to 350F.
- Grease (and, optionally, line) three 8" x 4" loaf pans.
- In a bowl, add the baking powder and salt to the sifted flour, and whisk to combine.
- Pour the melted butter over the mashed bananas and stir to incorporate.
- Stir in the brown and white sugars.
- Whisk in the egg.
- Add the flour mixture and stir until blended.
- Fold in the chopped nuts and three-quarters cup of chocolate chips.
- Pour the batter evenly among the three loaf pans.
- Sprinkle the cashew halves and remaining chocolate chips on top.
- Bake at 350 for 30 to 35 minutes.
- Cool in the pan for ten to fifteen minutes then take out of the pans and transfer to a rack to cool.
- Slice and serve. Or wrap individually in cling film, chill until firm, slice and reheat the individual slices in the microwave for 10 to 15 seconds.
Notes
Adapted from a recipe by Anna Olson.