Recipe Image

Banana-Nut-Chocolate Chip Quick Bread

  • 25 m
  • 1 h 15 m
Stacy Fraser
“This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender.”

Ingredients

    • 1½ cups whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
    • 1 cup all-purpose flour
    • 1½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon baking soda
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 2 large eggs
    • 1 cup nonfat buttermilk, (see Tip)
    • ⅔ cup brown sugar
    • 2 tablespoons butter, melted
    • 2 tablespoons canola oil
    • 1 teaspoon vanilla extract
    • 2 cups diced bananas
    • ½ cup chopped toasted walnuts, (see Tip), plus more for topping if desired
    • ½ cup mini chocolate chips

Directions

  • 1 Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, below.) Coat pan(s) with cooking spray.
  • 2 Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in another large bowl until well combined.
  • 3 Make a well in the dry ingredients and stir in the wet ingredients until just combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if desired.
  • 4 Bake until golden brown and a skewer inserted in the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
  • 5 Pan options:
  • 6 1 large loaf (9-by-5-inch pan)
  • 7 3 mini loaves (6-by-3-inch pan, 2-cup capacity)
  • 8 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
  • 9 12 muffins (standard 12-cup, 2½-inch muffin pan)
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • To toast chopped walnuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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