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 christinavt

Makes 12 servings



From eatingwell.com. Nothing makes your kitchen smell better than banana bread in the oven. Use the pan(s) you have: 9-by-5-inch loaf pan, 3 mini (6-by-3-inch) loaf pans, 6 mini Bundt pan, 12-count standard muffin pan. ground nutmeg, eggs, nonfat buttermilk or 1 cup milk mixed with tablespoon lemon juice, brown sugar, butter, canola oil, vanilla extract, banana, walnuts, mini chocolate chips cvt

Recipe Ingredients for Banana-Nut-Chocolate Chip Quick Bread

1 1/2 cups whole-wheat pastry flour (20581) or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder (18369)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup (nonfat) buttermilk (97265) or 1 cup milk mixed with 1 tablespoon lemon juice
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced banana
1/2 cup chopped toasted walnuts (see Tip), plus more for topping if desired
87 g (1/2 cup) semisweet mini chocolate chips (19080)

Recipe Directions for Banana-Nut-Chocolate Chip Quick Bread

  1. Preheat oven to 400 F for muffins, mini loaves and mini Bundts or 375 F for a large loaf. Coat pan(s) with cooking spray.

  2. Mix the dry ingredients in a large bowl.

  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

  4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add banana, walnuts and chocolate chips. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.

  5. Bake until golden brown and a wooden skewer inserted into 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.

  6. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

  7. Tip: To toast walnuts, spread nuts onto a baking sheet and bake at 350 F, stirring once, until fragrant, 7 to 9 minutes.

Categories

Dairy, Fruits, Nuts, Breads, American, Bake, Vegetarian

Nutrition Facts
Serving Size 106.1g
Amount Per Serving
Calories
274
Calories from Fat
95
% Daily Value*
Total Fat
10.6g
16%
Saturated Fat
2.9g
14%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
210mg
9%
Potassium
212mg
6%
Total Carbohydrates
40.0g
13%
Dietary Fiber
2.2g
9%
Sugars
16.0g
Protein
6.3g
Vitamin A 2% Vitamin C 4%
Calcium 8% Iron 12%
* 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
    Bad points
  • High in sugar
  • Contains alcohol
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