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Banana-Nut-Chocolate Chip Quick Bread Recipe

Looking for an easy Banana-Nut-Chocolate Chip Quick Bread recipe? Learn how to make Banana-Nut-Chocolate Chip Quick Bread using healthy ingredients.


Submitted by ljbaker2

Makes 18 servings



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.

Recipe Ingredients for Banana-Nut-Chocolate Chip Quick Bread

1 1/2 cups whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup skim milk
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced bananas
1/2 cup chopped toasted walnuts
1/2 cup chocolate chips

Recipe Directions for Banana-Nut-Chocolate Chip Quick Bread

  1. Preheat oven to 400F for muffins, mini loaves and mini Bundts or 375F 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, 2 1/2-inch muffin pan)

  10. NUTRITION INFORMATION: Per serving: 273 calories; 11 g fat (3 g sat, 3 g mono); 41 mg cholesterol; 40 g carbohydrate; 7 g protein; 3 g fiber; 184 mg sodium; 178 mg potassium.

  11. 2 1/2 Carbohydrate Servings

  12. Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

  13. TIP: 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 super markets and natural-foods stores. Store in the freezer.

  14. 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.

  15. 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.

  16. MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

  17. Eatingwell.com

Categories

Dessert

Nutrition Facts
Serving Size 70.9g
Amount Per Serving
Calories
184
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
96mg
4%
Potassium
193mg
6%
Total Carbohydrates
26.5g
9%
Dietary Fiber
1.4g
6%
Sugars
10.5g
Protein
4.4g
Vitamin A 2% Vitamin C 3%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sodium
  •   Bad points
  • High in sugar
  • Contains alcohol
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