Banana bread is considered a quick bread, meaning that it forced to rise, opposed to naturally rising yeast breads.
Baking powder was invented in the mid 1800’s in England by a chemist, Alfred Bird, who was trying to find an alternative for his wife who was allergic to yeast and eggs.
Anyways, fast forward a little bit to 1933, after the “rise” (haha) of baking powder, one of the first known banana bread recipes appeared in a Pillsbury cook book called Balanced Recipes. After this publication, banana bread took off and included many variations, from raisins, nuts, chocolate or even bacon if you’re feeling a little non-traditional today.
Our recipe includes walnuts for a crunch and added bonus of chocolate chips. Enjoy and stay tuned for future variations of banana bread! 🙂
Banana Walnut Chocolate Chip Bread
- 1 Stick of Salted Butter (1/2 Cup)
- 1 Cup Bakers Sugar
- 1/2 Teaspoon Salt
- 2 Large Eggs (Beaten)
- 3 Ripe Bananas (1 Cup/Mashed)
- 1/2 Cup Sour Cream
- 1 Teaspoon Baking Soda
- 2 Cups Flour (Sifted)
- 1 Teaspoon Cinnamon
- 1 Cup Walnuts (Chopped)
- 1 Cup Dark Chocolate Chips
Preheat the oven to 350°F and grease a 9-inch loaf pan with Pam.
In a small saute pan, toast your walnuts for three minutes of a low temperature. Set aside.
In a stand mixer or using a hand mixer, cream together your butter and sugar until smooth and creamy.
Next add the salt, eggs, mashed bananas, sour cream, and baking soda. Mix together.
Fold in the flour and then mix in the walnuts and chocolate. Pour into the prepared loaf pan.
Place loaf pan in oven and cook for about an hour or until a toothpick comes out clean. Let cool in a pan for ten minutes before transferring to a cooling rack.