Banana-Nut-Chocolate Chip Quick Bread

This is my new favorite banana bread recipe! I have made this recipe, in loaf form, multiple times. I have followed the recipe exactly, using whole wheat pastry flour as directed, toasted walnuts, and super ripe, large bananas. The result is an extremely moist and tasty loaf. My oldest son just moved out of our house, and this banana bread is a frequent request from my son and his roommates:)

This is my new favorite banana bread recipe! I have made this recipe, in loaf form, multiple times. I have followed the recipe exactly, using whole wheat pastry flour as directed, toasted walnuts, and super ripe, large bananas. The result is an extremely moist and tasty loaf. My oldest son just moved out of our house, and this banana bread is a frequent request from my son and his roommates:)

Dry and flavorless Sorry to say that this banana bread was dry and flavorless. I guess you can't cut too much moisture out for less calories. I threw it out.

Good with my modifications My version came out pretty good. I used splenda/sugar baking mix to cut down on the sugar and I did not use any butter. Increased the canola oil to 1/4 cup and I suggest using 4 very ripe bananas. Pros: light and baked quickly Cons: Recipe has too much fat

Good with my modificationsMy version came out pretty good. I used splenda/sugar baking mix to cut down on the sugar and I did not use any butter. Increased the canola oil to 1/4 cup and I suggest using 4 very ripe bananas.Pros: light and baked quicklyCons: Recipe has too much fat

Yummy! This is fantastic bread. I'm really happy with the basic quick bread mix on here and have tried a couple variations. This bread is full of flavor. I usually reduce the sugar when I make other variations, but for this one I like it more on the sweet side. It's more like old-fashioned banana bread that way. I didn't have vanilla the first time, so I used almond extract and it turned out just fine. I like that the bananas go in as chunks, not mashed. They still melt into the bread, but I ended up with patches of stronger banana flavor, which I liked. My main advice when making this is pay attention to the cook time depending on the style you make. I made a bread, but whizzed through the baking directions and only cooked it for muffins. It browned nicely on the outside, but when I turned it over onto a plate to remove it from the bread pan, it exploded raw batter all over my stove. My second batch, cooked for an hour, worked perfectly. Live and learn, I guess. Got my workout in scrubbing my stove, that's for sure.

excellent The muffins were very delicious. I was worried when I saw how large the got (since they only made 12), thinking they would spill over the pan. But they didn't, they turned out large and fluffy, so good! I did find them sort of greasy, maybe next time I'll cut down on the butter or oil. Also, I added some allspice in the mix.

excellentThe muffins were very delicious. I was worried when I saw how large the got (since they only made 12), thinking they would spill over the pan. But they didn't, they turned out large and fluffy, so good!I did find them sort of greasy, maybe next time I'll cut down on the butter or oil. Also, I added some allspice in the mix.

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 :(

Turned out really well. I loved the chocolate chips.