Banana-Nut-Chocolate Chip Quick Bread

From EatingWell: October/November 2005

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.

READER'S COMMENT:

"What's the glycemic impact of these? The page that linked me to this recipe talks about the damage that simple carbs have on you for breakfast and then I see a recipe that looks like simple carbs. Am I missing something? "

Banana-Nut-Chocolate Chip Quick Bread Recipe

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17 Reviews for Banana-Nut-Chocolate Chip Quick Bread

06/17/2010

tomkarenjoebensavage

I liked the size of these muffins-nice and big and beautiful. I liked that they weren't overly sweet. I did not care for the slight nutmeg taste and I think they need more chocolate chips. That being said, they are still the best chocolate chip muffins I've tried to date and I've tried several. I am having problems overstirring the mix though. It seems I have a few muffins with air pockets no matter what :(

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06/14/2010

Anonymous

I made a half recipe to try this out (& use up some old bananas).
They turned it rubbery and very bland without much sweetness.
Will not make again.
ST

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05/11/2010

Anonymous

I appreciate the tip about the whole wheat flour. I have used it for years and did not know 1) that I should refrigerate it and 2) that it is lower in protein/gluten. I have yet to make it but I have never been disappointed with your recipes. I love to read them! Thanks Maureen Ottawa, Canada

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03/24/2010

Anonymous

This is a very dense muffin that's packed with goodness. I was afraid I was filling the muffin tins too full, but went ahead and made just 12 as the recipe directs. They baked up tall and beautiful with no batter overspill. Mine were done at just 19 minutes and would have been overdone if I'd left them in any longer. Yummy recipe that I'll use many times.

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